Beer Cheese
I like to serve this zesty cheese spread with crackers and veggie dippers. It's great to take along to picnics.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 24
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
pescatarian
- 1/4 cup dijon mustard
- 1 clove garlic minced
- assorted crackers
- 2 tablespoons onion grated
- 3 cups cheddar cheese shredded
- 1/3 cup beer or nonalcoholic beer
- 4 ounces cream cheese cubed
- 3 ounces blue cheese crumbled
- 1/2 teaspoon hot pepper sauce up to 1 tsp
- Carbohydrate 5.02425162075639 g
- Cholesterol 37.360180373604 mg
- Fat 11.3812310738514 g
- Fiber 0.0871749988582667 g
- Protein 8.14542753336329 g
- Saturated Fat 6.98794064414417 g
- Serving Size 1 1 (73g)
- Sodium 242.771892599077 mg
- Sugar 4.93707662189812 g
- Trans Fat 0.735289743541092 g
- Calories 155 calories
In a small saucepan, bring beer to a boil. Remove from the heat and cool to room temperature. In a food processor, combine the beer, cream cheese, blue cheese, mustard, onion, pepper sauce and garlic. Add cheddar cheese; cover and process until well blended. Transfer to a bowl. Cover and refrigerate overnight. Let cheese stand at room temperature for 30 minutes before serving. Serve with crackers.
