Kims Kentucky Beer Cheese Food
KENTUCKY BEER CHEESE
I grew up in central Kentucky and now hold a Kentucky Derby party out here in California every year now. It was approaching and I was jonesin for Hall's Beer Cheese. This was the recipe I settled on...
Provided by tilthouse
Categories Spreads
Time 8h15m
Yield 1 batch, 20 serving(s)
Number Of Ingredients 6
Steps:
- Open beer and bring to room temperature It is desirable to get most of the gas out of the beer, but don't let it get stale. You can heat it in the microwave a bit if you are in a hurry, but don't boil it.
- Grate cheese and garlic in a food processor.
- Switch to the mixing blade and add remaining ingredients, mixing until thoroughly blended.
- Refridgerate overnight. This really helps the flavors develop and meld properly.
Nutrition Facts : Calories 119.2, Fat 9.4, SaturatedFat 6, Cholesterol 29.8, Sodium 191.3, Carbohydrate 0.8, Sugar 0.1, Protein 7.1
BEST EVER BEER CHEESE
Make and share this Best Ever Beer Cheese recipe from Food.com.
Provided by Donna Luckadoo
Categories Cheese
Time 20m
Yield 10 serving(s)
Number Of Ingredients 8
Steps:
- Blend all ingredients together in a food processor.
- (Mixer can be used but it takes a long time to get it smooth.) Let stand in refrigerator 24- 48 hours and serve with Crackers or Celery sticks.
Nutrition Facts : Calories 634.2, Fat 45.7, SaturatedFat 29, Cholesterol 155.2, Sodium 2308.3, Carbohydrate 19, Fiber 1, Sugar 12.3, Protein 34.7
KENTUCKY BEER CHEESE
The only thing better than a creamy cheese dip? A creamy cheese dip with beer mixed in.
Provided by Liv Dansky
Time 10m
Number Of Ingredients 9
Steps:
- Process Cheddar cheese, cream cheese, and butter in a food processor until combined, 1 minute to 1 minute and 30 seconds Add onion, Worcestershire, Dijon, and cayenne; process until combined, about 30 seconds. While food processor is running, slowly pour in beer, and process until mixture is completely smooth and beer is fully absorbed, about 45 seconds.
- Serve immediately with pretzels, celery, and cucumber. Alternatively, transfer to an airtight container, and refrigerate up to 2 days. Bring to room temperature before serving, about 15 minutes.
KIM'S KENTUCKY BEER CHEESE
Beer Cheese dates back to the 1940's in Clark Co. when it is believed to first be made by Joe Allman for his cousin, John Allman's, restaurants on the Kentucky River. Since then people have fallen for this delicious spread that goes great on carrots, celery, crackers, pretzels, potato chips or anything you want! I grew up with beer cheese and didn't realize it was exclusive to Kentucky until we moved to South Carolina. I now make it for all our Carolina friends every Christmas.
Provided by AbsurdBookNerd
Categories Spreads
Time P2DT15m
Yield 32 serving(s)
Number Of Ingredients 10
Steps:
- Pour beer into a glass or bowl and let it go flat.
- Combine remaining ingredients in food processor and PULSE until slightly blended.
- Then turn processor ON and slowly pour in beer until you get desired consistency. Mixture should be somewhat soft, but will harden in refrigerator.
- Make at least two days ahead of time, the longer the flavors have to blend the better. Store in ceramic crocks or good ole Tupperware. Serve with pretzels, crackers, potato chips, carrot sticks, celery, etc. Enjoy the taste pf home!
Nutrition Facts : Calories 60.6, Fat 4.7, SaturatedFat 3, Cholesterol 14.9, Sodium 99, Carbohydrate 0.5, Sugar 0.1, Protein 3.6
OLD KENTUCKY BEER CHEESE
I love to make this cheese. I make it a lot around Christmas for gifts, but it's great any time of the year.
Provided by southern chef in lo
Categories Spreads
Time 20m
Yield 15 serving(s)
Number Of Ingredients 7
Steps:
- Cut cheese into cubes, place in food processor; process until smooth. Add garlic, Worcestershire sauce, mustard, and Tabasco, blend well.
- Add the beer a little at a time while blending cheese, until the cheese is a good firm spreading consistency (too much beer will make cheese fluffy so pour a little at a time).
- Stir in salt and refrigerate.
- Serve with slices of pumpernickel or crackers--great with cold beer.
ROSSANN'S KENTUCKY BEER CHEESE
This recipe comes from my stepmom. Beer cheese is a tradition in Kentucky with some of the most famous brands coming from the Central Kentucky region. This recipe is no exception. It uses velveeta unlike the traditional recipe I am use to, but it is much easier than having to blend it forever in the food processor or blender. A must have for any Derby party or tailgate! Serve with crackers, veggies, or potato chips.
Provided by AbsurdBookNerd
Categories Spreads
Time 15m
Yield 40 ounces
Number Of Ingredients 7
Steps:
- Add all ingredients to a sauce pan.
- Melt cheese & stir over medium heat until everything is smooth & combined.
- Put into containers with lids & put in fridge until cold all the way through (may freeze for later use).
- Add extra mayo for a creamier result.
- Add extra Tabasco sauce if you like it really hot.
- Enjoy with cut up veggies, pretzels, chips, crackers, etc.
Nutrition Facts : Calories 93.9, Fat 6.9, SaturatedFat 3.5, Cholesterol 19.4, Sodium 380.7, Carbohydrate 3.9, Sugar 2.2, Protein 3.8
KENTUCKY BEER CHEESE
This is an heirloom recipe from a restaurant on the Kentucky River near Lexington (out of business since the late 1990s). It's a quick fix for a party, one batch goes a long way, and it packs a great flavor punch for how easy it is! Serve this appetizer with chips, crackers, chopped vegetables, soft or crispy pretzels, warm bread...
Provided by germanyjess
Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes
Time 35m
Yield 8
Number Of Ingredients 5
Steps:
- Process Cheddar cheese chunks in the bowl of a food processor until crumbly. Add garlic powder, cayenne, and hot sauce. Begin pouring in the beer a little at a time, mixing until desired consistency has been reached.
- Refrigerate for at least 30 minutes before serving.
Nutrition Facts : Calories 116.7 calories, Carbohydrate 0.7 g, Cholesterol 29.4 mg, Fat 9.3 g, Protein 7 g, SaturatedFat 5.9 g, Sodium 178.1 mg, Sugar 0.2 g
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