Beer Cheese Recipe
Beer Cheese Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
I like to serve this zesty and bold cheese spread with crackers and veggie dippers. It's great to take along to picnics.
MAKES:
24 servings
TOTAL TIME:
Prep: 30 min. + chilling
MAKES:
24 servings
TOTAL TIME:
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.
Originally published as Beer Cheese in Taste of Home's Holiday & Celebrations Cookbook Annual 2006, p205

Nutritional Facts

2 tablespoons: 84 calories, 7g fat (5g saturated fat), 23mg cholesterol, 212mg sodium, 1g carbohydrate (0 sugars, 0 fiber), 4g protein.

  • 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
  1. In a small saucepan, bring beer to a boil. Remove from the heat and cool to room temperature.
  2. 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.
  3. Let cheese stand at room temperature for 30 minutes before serving. Serve with crackers. Yield: 3 cups.
Originally published as Beer Cheese in Taste of Home's Holiday & Celebrations Cookbook Annual 2006, p205

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Reviews forBeer Cheese

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muddrose8 User ID: 302032 165990
Reviewed May. 22, 2013

"My family and friends love this recipe, but if you don't love blue cheese you will not like it at all! I always get asked for the recipe. My son in law will put a little out and hide the rest in the refrigerator for himself to eat later."

MY REVIEW
Mama_B User ID: 163440 92754
Reviewed Jan. 28, 2010

"The blue cheese kills it. Just kills it. Blech."

MY REVIEW
jayla50 User ID: 2454228 144610
Reviewed Nov. 29, 2009

"This was horrible!! We threw it aways."

MY REVIEW
HBcook User ID: 2966570 165989
Reviewed Oct. 27, 2009

"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."

MY REVIEW
KellieW User ID: 2723951 72835
Reviewed Dec. 18, 2008

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

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