GERMAN BEER CHEESE SPREAD
We love recipes inspired by our German heritage. This tangy spread is fantastic served alongside everything, including pretzels and pumpernickel or crackers and sausage. Choose your favorite beer-the flavor really comes through. -Angela Spengler, Tampa, Florida
Provided by Taste of Home
Categories Appetizers
Time 15m
Yield 2-1/2 cups.
Number Of Ingredients 8
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.
Nutrition Facts : Calories 95 calories, Fat 8g fat (5g saturated fat), Cholesterol 24mg cholesterol, Sodium 187mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 6g protein.
BEER CHEESE SPREAD
A good snack on crackers. Eaten while watching many Super Bowls, among other occasions. I've also given it as a gift at Christmas.
Provided by echo echo
Categories Spreads
Time 10m
Yield 1 quart
Number Of Ingredients 6
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.
KENTUCKY BEER CHEESE SPREAD
If you're a fan of beer and cheese like I am, you're going to enjoy this unique and super-easy cheese spread!
Provided by Chef John
Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes
Time 15m
Yield 24
Number Of Ingredients 10
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.
Nutrition Facts : Calories 82.1 calories, Carbohydrate 0.8 g, Cholesterol 19.9 mg, Fat 6.3 g, Protein 4.8 g, SaturatedFat 4 g, Sodium 144.1 mg, Sugar 0.1 g
HOMEMADE PUB CHEESE
Also known as beer cheese, a creamy spreadable cheese often found at bars and casual eateries. It's also a good item to incorporate into a charcuterie or snack board. Serving suggestions are carrots, celery, crackers, crostini, pretzels, or pita chips.
Provided by lutzflcat
Categories Cheese Dips and Spreads
Time 15m
Yield 6
Number Of Ingredients 8
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.
Nutrition Facts : Calories 269.2 calories, Carbohydrate 2.6 g, Cholesterol 70.1 mg, Fat 22.5 g, Fiber 0.1 g, Protein 13.6 g, SaturatedFat 14.1 g, Sodium 363.3 mg, Sugar 0.7 g
CHEDDAR ALE PUB SPREAD
Make and share this Cheddar Ale Pub Spread recipe from Food.com.
Provided by Millereg
Categories Spreads
Time 25m
Yield 1 pound, 8 serving(s)
Number Of Ingredients 7
Steps:
- Place cheeses in food processor or blender, process until smooth.
- Gradually add ale, mustard and cayenne pepper.
- If mixture is soft, refrigerate until firm enough to hold shape.
- Mould into a disc shape (a sphere or ball!!).
- Combine pecans and parsley.
- Pat the mixture onto the ball or roll the ball in the mixture until the cheese mixture is covered completely.
- Place on a serving plate or board and surround with crackers or flatbreads.
- Slices of apple are nice with this too.
BEER CHEESE SPREAD
Make and share this Beer Cheese Spread recipe from Food.com.
Provided by Bobbie
Categories Spreads
Time P2DT20m
Yield 2 cups
Number Of Ingredients 8
Steps:
- In a food processor, place onion, garlic, mustard, catsup, horseradish, cream cheese, 1/3 of the Cheddar and 1/2 of the beer. Process for 40 seconds. Scrape down sides of bowl.
- Add remaining beer and another 1/3 of the Cheddar. Process another 60 seconds. Scrape down sides again and add remaining cheese. Process another 60 secnds.
- Let "ripen" in the refrigerator in a covered bowl for several hours -- a couple days is better.
- Let stand at room temperature until it reaches spreading consistency.
Nutrition Facts : Calories 891.4, Fat 71.3, SaturatedFat 45.2, Cholesterol 225.4, Sodium 1376.3, Carbohydrate 13.3, Fiber 0.7, Sugar 6.2, Protein 46.5
CHEDDAR-BEER SPREAD
Make and share this Cheddar-Beer Spread recipe from Food.com.
Provided by katymae16
Categories Spreads
Time 2h30m
Yield 8-10 serving(s)
Number Of Ingredients 8
Steps:
- Bring beer to a boil in small saucepan over high heat. Reduce heat to low and simmer 1 minute. Transfer to a small bowl and cool to room temperature.
- Process cheddar, onion, ketchup, mustard, worcestershire, tabasco, and garlic in a food processor till very smooth, about 1 1/2 minutes.
- With the machine running, slowly drizzle in the beer and process till mixture is smooth, about 1 minute.
- Transfer to a bowl, cover tightly with plastic wrap, and refrigerate till firm, about 2 hours.
- Can be refrigerated, wrapped good and tight, for up to 1 week.
Nutrition Facts : Calories 248, Fat 18.9, SaturatedFat 12, Cholesterol 59.5, Sodium 442.3, Carbohydrate 4.3, Fiber 0.2, Sugar 2, Protein 14.5
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- Turn the food processor to high. Using the hole in the lid, pour in the beer slowly. You might want to add a bit more beer depending on your desired texture, but for me ½ cup was great.
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