Winchester Beer Cheese
Beer Cheese started off as a complimentary appetizer with crackers, radishes, and celery in the Winchester, Kentucky, restaurant of John Allman in the 1940s. The Allman family still makes the recipe, and now the city has embraced the snack, throwing an annual festival in its honor.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 8
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
pescatarian
- 3 tablespoons worcestershire sauce
- 1/2 teaspoon cayenne
- 2 cloves garlic thinly sliced
- 1 teaspoon colman's dry mustard
- 1 pound sharp cheddar cheese shredded
- 1 pound mild cheddar cheese shredded
- 8 ounces beer (i like a simple lager)
- Carbohydrate 4.55768990656693 g
- Cholesterol 119.067997125 mg
- Fat 37.7223791045 g
- Fiber 0.240450004816055 g
- Protein 28.54061158876 g
- Saturated Fat 23.9447106701 g
- Serving Size 1 1 Serving (150g)
- Sodium 768.259885475752 mg
- Sugar 4.31723990175088 g
- Trans Fat 1.96942353637501 g
- Calories 479 calories
In a food processor, pulse the cheese, garlic, Worcestershire, mustard, and cayenne until the cheese is finely chopped and the seasonings incorporated. With the processor running, slowly add the beer and process until all the beer is added and the dip is smooth. Let sit overnight in the refrigerator before serving with crackers or crudités.
