Beer Cheese Spread Food

KENTUCKY BEER CHEESE SPREAD

Steps:

• Pour beer into a bowl and whisk until beer loses its carbonation, about 30 seconds. Set aside.
• Place shredded cheese into the work bowl of a food processor; add garlic, dry mustard powder, black pepper, 1/2 teaspoon cayenne pepper, salt, hot sauce, Worcestershire sauce, and flat beer.
• Process until smooth and creamy, pulsing a few times, scraping the sides, and blending for about 2 total minutes. Taste and adjust seasoning. If adding more seasoning, pulse a few times to mix.
• Transfer cheese spread to a bowl and sprinkle with a pinch of cayenne pepper. Spread tastes best when refrigerated overnight to blend flavors, but it can be served right away if needed.

GERMAN BEER CHEESE SPREAD

Steps:

• Place cheese in a food processor; pulse until finely chopped, about 1 minute. Add Worcestershire sauce, mustard, garlic, salt and pepper. Gradually add beer while continuing to process until mixture is smooth and spreadable, about 1-1/2 minutes., Transfer to a serving bowl or gift jars. Refrigerate, covered, up to 1 week. Serve with crackers or vegetables.

OHIO-STYLE BEER CHEESE

Steps:

• Melt the butter in a medium pot over medium heat. Whisk in the flour and saute for 1 minute. Stir in the garlic and cook for about 1 minute. Whisk in the beer and mustard and cook, stirring, for a few minutes until the mixture begins to simmer and thicken. Whisk in the grated cheese a little at a time. Once all the cheese has been added, continue to cook, whisking, until the sauce is smooth and just beginning to bubble, another 5 to 7 minutes. Whisk in the heavy cream and season with salt and pepper. Transfer to serving bowl and serve with soft or hard pretzels.

PRETZELS AND BEER CHEESE SPREAD RECIPE BY TASTY

Steps:

• Preheat oven to 300°F (150˚C).
• In a large bowl, whisk together the melted butter, Worcestershire sauce, sesame seeds, garlic powder, onion powder, sesame seeds, salt, and black pepper.
• Add the pretzels and toss to coat. Transfer to a baking sheet and spread evenly.
• Bake until the pretzels are crisp and the seeds golden, stirring often, 10-15 minutes. Set aside to cool completely.
• In a food processor combine the cheese, garlic, Worcestershire sauce, mustard, paprika, cayenne pepper, salt, and black pepper, and pulse to combine.
• With the processor running, slowly pour in the beer, blending until the mixture is smooth and spreadable. Season with salt, pepper, and cayenne to taste.
• Transfer the beer cheese to a serving bowl and cover with plastic wrap. Refrigerate for at least 2 hours or up to overnight.
• Serve beer cheese with pretzels.
• Enjoy!

OBATZDA (GERMAN BEER CHEESE SPREAD)

Steps:

• Cut the camembert and the butter into small pieces. Add them to a medium-sized mixing bowl and mince them with a fork or with a pastry cutter (works really well).
• Add the cream cheese, paprika, ground caraway, salt, and pepper and mix well.
• Now add the finely chopped onion and mix again.
• Finally add the wheat beer. We usually add two tablespoons, but depending on the consistency of your cheese spread you might want to add slightly more or less. Mix well.
• Cover the cheese spread and place it in the fridge for at least an hour to chill and allow the flavors to mingle.
• Before serving, try the spread and add more salt and/or pepper to taste. You can garnish it with some chopped parsley or chives.

BEER CHEESE DIP

Steps:

• Melt butter, flour, onion powder, garlic powder, and cayenne pepper over medium heat in a saucepan. Cook 1 minute.
• Stir in milk and beer a bit at a time, whisking until smooth after each addition. Continue cooking over medium heat, add in mustard and Worcestershire, cooking sauce until thick and bubbly.
• Reduce heat to low, add cheeses, and stir just until melted and smooth.
• Serve warm with vegetables, tortilla chips or soft pretzels.

CHEESE AND HERB BEER BREAD

Steps:

• Pre-heat the oven to 170°c and grease a loaf tin well.
• Combine the flour, baking powder and salt.
• Add 1 cup of the cheese and herbs and mix well then pour in the beer and mix until just combined.
• Transfer the dough to the prepared loaf tin then scatter over the remaining cheese and place in the oven.
• Bake for 45-60 minutes until the bread sounds hollow when tapped.
• Remove from the oven and allow to cool for 20-30 minutes before serving.

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.

BEER CHEESE DIP/SPREAD

Steps:

• In a small bowl combine cheese, butter, mustard, horseradish and pepper.
• Heat beer just to boiling and immediately pour over cheese mixture.
• Beat with electric mixer about 3 minutes or until smooth.
• Let stand at room temperature for about an hour before serving, whether serving warm or chilled.
• Garnish if desired.
• Serve as dip or spread.

CLARKE'S BEER CHEESE SPREAD

Steps:

• Place the mild and sharp Cheddar cheese, Worcestershire sauce, dry mustard, garlic, hot pepper sauce, and salt into a food processor; pulse a few times to finely chop ingredients. Slowly pour beer into the cheese mixture as the processor is running to make a smooth spread, about 1 minute. Transfer to a bowl, chill, and serve. The spread will firm up when chilled; if too stiff, mix in more beer, a teaspoon at a time, to desired consistency.