Cheddar beer cheese spread
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- 8 oz block of medium cheddar
- 8 oz block of sharp cheddar
- 1 tablespoon worchestershire sauce
- 1 tablespoon dijon mustard
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1⁄2 cup beer (nothing too hoppy or bitter)
- salt and pepper to taste
If you have a food processor you can use the processor to shred or blend the cheese. If you don't have a food processor you will need to shred by hand.
If using a food processor: Add your Worcestershire, Dijon mustard, garlic and onion powders into the bowl of the food processor with the grated cheese. The cheese mixture will probably start to ball up or become really thick. This is when you can start adding the beer. Pour the beer in slowly and pulse until you get your desired texture.
If NOT using food processor: Once all the cheese is shredded or blended add Worcestershire, Dijon mustard, garlic and onion powders with the cheese in a large bowl and mix with a heavy spatula or spoon to combine. Once everything is combined, slowly pour in the beer a little at a time and mash/stir everything together until you get a texture that is spreadable. You might not use all the beer this way, so you can drink that part.
Grab a cracker and taste and see if you need to add salt and pepper.
Store in a bowl or container with a lid in the refrigerator for a week or two.
If you do not have a food processor you will need to mash the cheese mixture with the beer and get a bit vigorous with it. Otherwise you will not get a spreadable texture (it'll still taste good).