Wednesday, September 21, 2011

Cheddar Ale Spread

This beauty was hidden in a post from an old giants game.
It deserves to have its own post, so I dont lose it again.

Cheddar Ale Spread

from Cooking this and that

Makes about 3 cups

8 ounces cream cheese, softened

2 teaspoons Dijon mustard

2½ cups shredded extra-sharp cheddar cheese

2 tablespoons heavy cream

¼ teaspoon salt

¼ cup beer (pretty much anything but a light beer)

2 tablespoons chopped fresh parsley (I substituted 2 teaspoons dried)

Combine the cream cheese, mustard, cheddar cheese, cream, and salt in a food processor. Process for 30 seconds, add the beer, and continue processing until very smooth. Pulse in the parsley until just dispersed.

This can be stored in the refrigerator for up to 4 days. You will want to take it out an hour before serving if you do refrigerate.


FREAKING WOW!!! LOVED LOVED LOVED this spread. It had a subtle beer flavor which I can appreciate. I hate beer by the way but this was just slightly malty. I used a Bass Ale. I served it with 2 different kind of pretzels and it received a very warm welcome to everyone’s belly. This will be a go to dip of mine in the future for sure. Perfect for tailgating, Superbowl, or just sitting in front of the TV watching the GIANTS beat any team .

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