Beer Cheese Recipe

Beer Cheese Recipe
Photo by: Taste of Home
Rating

I like to serve this zesty cheese spread with crackers and veggie dippers. It's great to take along to picnics.

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  • 24 Servings
  • Prep: 30 min. + chilling

Ingredients

  • 1/3 cup beer or nonalcoholic beer
  • 4 ounces cream cheese, cubed
  • 3 ounces crumbled blue cheese
  • 1/4 cup Dijon mustard
  • 2 tablespoons grated onion
  • 1/2 to 1 teaspoon hot pepper sauce
  • 1 garlic clove, minced
  • 3 cups (12 ounces) shredded cheddar cheese
  • Assorted crackers

Directions

  • In a small saucepan, bring beer to a boil. Remove from the heat and cool to room temperature.
  • In a food processor, combine the beer, cream cheese, blue cheese, mustard, onion, pepper sauce and garlic. Add cheddar cheese; cover and process until well blended. Transfer to a bowl. Cover and refrigerate overnight.
  • Let cheese stand at room temperature for 30 minutes before serving. Serve with crackers. Yield: 3 cups.

Nutrition Facts: 1 serving (2 tablespoons) equals 84 calories, 7 g fat (5 g saturated fat), 23 mg cholesterol, 212 mg sodium, 1 g carbohydrate, trace fiber, 4 g protein.

Beer Cheese published in Taste of Home's Holiday & Celebrations Cookbook Annual 2006, p205

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Reviews for Beer Cheese (3)

Beer Cheese Recipe

Beer Cheese

Tell us what you think of this recipe.
Did you modify it? Would you make it again? Rate it today!

Reviewed on Nov. 29, 2009 by jayla50

This was horrible!! We threw it aways.

Reviewed on Oct. 27, 2009 by HBcook

Wow! I don't think the other reviewer liked this. We thought it was good overall. I think the mustard comes through too strong. I don't know why it's called "beer" cheese since there is so little beer in the recipe.

Reviewed on Dec. 18, 2008 by KellieW

This was the worst cheese spread I have ever had! I followed the recipe as is and it tasted awful!

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