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Beer Cheese

 Beer Cheese
I like to serve this zesty and bold cheese spread with crackers and veggie dippers. It's great to take along to picnics.
24 ServingsPrep: 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.
Nutritional 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.