Now that I am allowed to have beer, I really like it! I particularly like the few recipes I have made that require beer as an ingredient. I have made beer bread, and chili with beer and several things beer battered. This was my first recipe that called for beer that didn't require cooking the beer in any fashion. It was definitely the recipe with the most potent beer flavor of all of the beer recipes I have tried. I would recommend using a beer that you love because the flavor is very prevalent in this spread.
Adapted from Southern Living October 2007
Makes 3 cups
- 1 (1-lb.) block sharp Cheddar cheese, shredded
- 1 small onion, minced
- 2 garlic cloves, minced
- 1/2 teaspoon hot sauce
- 1/4 teaspoon ground red pepper
- 1/2 (12-oz.) bottle amber beer, at room temperature
- Salt and pepper to taste
- Garnish: thyme sprig
1. Saute onion and garlic in a small skillet until softened.
2. Mix together first 5 ingredients in a food processor until blended and the cheese turns into a spread like consistency.
Gradually add beer, pulsing until blended after each addition.
Season with salt and pepper to taste. Cover and chill 2 hours. Garnish, if desired. Serve with crackers or pretzel sticks. Store in an airtight container in refrigerator up to 2 weeks.
After you make this spread you can use it in the recipe below. Grilled Beer-Cheese Sandwich: Spread 1 tsp. softened butter evenly on 1 side of 2 bread slices. Place bread slices, buttered sides down, on wax paper. Spread 1/4 cup Beer-Cheese Spread onto 1 side of 1 bread slice. Top with remaining bread slice, buttered side up. Cook sandwich in a nonstick skillet or griddle over medium heat 3 to 5 minutes on each side or until golden brown and cheese is melted.