Wednesday, July 2, 2008

Beer Cheese Spread

Change of plans. I don't think we're going to have time to make more pretzels for the weekend, so I went ahead and made the beer cheese for the pretzels we have. The flavor is really good, I don't know that I would put onion in next time, maybe just less of it. I found this recipe on cookinglight.com and I only made half of it.

1 (2-lb.) block sharp Cheddar cheese, shredded
1 small onion, minced
2 garlic cloves, minced
1/2 teaspoon hot sauce
1/4 teaspoon ground red pepper
1 (12-oz.) bottle amber beer, at room temperature
Salt and pepper to taste

Garnish: thyme sprig

1. Beat together first 5 ingredients at low speed with a heavy-duty electric stand mixer until blended. Gradually add beer, beating until blended after each addition. Beat at medium-high speed 1 minute or until blended and creamy. Season with salt and pepper to taste. Cover and chill 2 hours. Garnish, if desired. Store in an airtight container in refrigerator up to 2 weeks.

Note: For testing purposes only, we used Abita Amber Beer. This spread can be frozen up to 1 month; thaw overnight in refrigerator.


Liz said...

I love beer dip but have never tried this one! Looks yummy!

Post a Comment

Blog Template by Delicious Design Studio