Bar Cheese Spread Food

HOMEMADE PUB CHEESE SPREAD

Steps:

• Combine all ingredients in a food processor and secure the lid.
• Pulse the ingredients until mixed, then blend on high until smooth.
• Spread will keep in the fridge, tightly covered, for up to 1 week.

BEER CHEESE SPREAD

Steps:

• Grate the cheeses finely.
• Mix the cheeses with the garlic, dry mustard and Worcestershire.
• Gradually beat in the beer until the mixture is well blended and of spreading consistency.
• Store in a covered container in the refrigerator.
• Serve at room temperature.

" BAR" CHEESE

Steps:

• In a large sauce pan over low heat, melt the Velveeta.
• Add the jar of horseradish and mix.
• Allow this to heat on low for 15 minutes, stirring often.
• Add the mayo, Worcestershire, and Tabasco.
• Mix and allow to heat another 10 minutes, stirring often.
• Cool slightly and pour into 4 or 5 containers.
• Refrigerate.
• Serve on your choice of crackers.

BAR CHEESE SPREAD

Steps:

• Melt Velveeta cheese in a double boiler. Remove from heat.
• Add remaining ingredients and blend with a mixer.
• Store refrigerated, in air-tight containers. Serve with crackers.

HOMEMADE PUB CHEESE

Steps:

• To quickly remove any carbonation, pour the room temperature beer into a bowl, and whisk occasionally for 5 to 10 minutes.
• Combine Cheddar cheese, cream cheese, Worcestershire, mustard powder, garlic powder, and onion powder in a food processor. Pulse until the ingredients are mixed.
• Turn food processor to high and slowly pour in beer through the feed tube; blend until smooth. If mixture is too thick, add a bit more beer to reach your desired consistency.
• Transfer to a serving bowl and sprinkle with chopped chives. Store in the fridge, tightly covered, for up to 10 days.