April 19, 2016

Beer Cheese

Beer Cheese is a bold sharp cheese spread that is ridiculously easy to make and perfect for pretzel dipping or spreading on crackers.

Beer Cheese is a simple, yet bold sharp cheese spread that is ridiculously easy to make and perfect for spreading on crackers or pretzel dipping!

Let's take a minute to talk about two of my loves: beer and cheese.

Love #1: beer.  Yes, I'm a girl who loves beer.  The idea that beer is just for boys is for the birds.  I like beer just as much as a glass of cabernet or a fruity cocktail with a paper umbrella sticking out of the top.  Variety is the spice of life, and sometimes nothing beats a nice cold brewski.

Moving on to Love #2: cheese!  Cheese is one of those foods that I don't think I could live without.  I will be a cheese lover until the day I die and if someone ever tries to tell me to give it up, I will kindly tell them to stuff it.  Cheese is love.

Beer Cheese is a simple, yet bold sharp cheese spread that is ridiculously easy to make and perfect for spreading on crackers or pretzel dipping!

When you combine my beloved cheese with my beloved beer, it's like a match made in heaven.  That's why, when I was browsing the fab recipes over at Cook's Country and I saw a recipe titled Beer Cheese, I knew that it was a recipe I was going to be making.

When I clicked on the recipe to read more, the simple list of ingredients and super easy instructions sealed the deal, and, lucky me, I happened to have everything I needed to make it sitting in my fridge.

For some reason, I thought it would be more complicated to make, or have a more extensive list of ingredients than it did, but Beer Cheese is really just that...beer and cheese with just a few simple add-ins.

Beer Cheese is a simple, yet bold sharp cheese spread that is ridiculously easy to make and perfect for spreading on crackers or pretzel dipping!

A few whirls in the food processor and that short list of ingredients turn into a creamy, sharp, bold, and ultra-dippable cheese.  Right out of the food processor yields a beer cheese that is super soft and velvety, which is ideal if you're serving it as a dip instead of a spread.

After a few hours in the fridge, the cheese firms up a bit making it more suitable as a spread for crackers, sandwiches, or even as a burger topper.

I want to put beer cheese on all the things!  There are so many possibilities and I've declared it my personal responsibility to try as many as I can think of.  You know, as a public service to assure that beer cheese is, indeed, good on all the things.  You're welcome.

Beer Cheese is a simple, yet bold sharp cheese spread that is ridiculously easy to make and perfect for spreading on crackers or pretzel dipping!

This stellar recipe is courtesy of my friends at Cook's Country.  You should totally check out the recipes over there.  There are SO many that I want to try!

I'll be sharing another one of my favorite recipes from America's Test Kitchen here on the blog next month, so stay tuned!  Last month's America's Test Kitchen recipe feature was Hearty Lentil Soup.  It was also a winner, but I knew it would be coming from the folks over at America's Test Kitchen.

Here's your hook-up to check out what's going on over at America's Test Kitchen and Cook's Country!  You will love every recipe.  I know I have so far!


This Beer Cheese was absolutely delicious and everything I had hoped it would be.  If you're a cheese lover, you have to try it!  I can't wait to make it for our summer cookouts!


Beer Cheese

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Yield: About 2 1/2 cups

Ingredients
  • 1/2 cup mild lager, such as Budweiser
  • 1 pound sharp or extra-sharp cheddar cheese, shredded (4 cups)
  • 1/4 cup finely chopped onion, rinsed and patted dry
  • 2 tablespoons ketchup
  • 1 tablespoon Dijon mustard
  • 1 tablespoon Worcestershire sauce
  • 1 1/2 teaspoons hot sauce
  • 1 garlic clove, minced

Instructions
  1. Bring beer to boil in small saucepan over high heat. Reduce heat to medium-low and simmer for 1 minute. Transfer to small bowl and let cool completely.
  2. Process cheddar, onion, ketchup, mustard, Worcestershire, hot sauce, and garlic in food processor until smooth, about 1 1/2 minutes. With processor running, slowly drizzle in beer and continue to process until very smooth, about 1 minute longer. Serve immediately, or transfer to bowl, cover with plastic wrap, and refrigerate until firm, about 2 hours.

Notes
  • I used Cabot extra sharp which is one of my favorites, but I totally plan on trying this with white cheddar next time.  I love me some white cheddar!
  • Source: Cook's Country
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