- 1 pound sharp cheddar cheese, cut into 1/2-inch cubes
- 1 tablespoon Worcestershire sauce
- 1-1/2 teaspoons prepared mustard
- 1 small garlic clove, minced
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 2/3 cup German beer or nonalcoholic beer
- Assorted crackers
- 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. Yield: 2-1/2 cups.
Reviews for German Beer Cheese Spread
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"Good stuff! My German husband approved. Used Hefeweizin- just right beer for it I think. Texture is ok for us."
"This dip is very good! I used a lighter beer because I don't care for dark beer."
"Fantastic and easy dip. I made this yesterday for Father's day and it was a huge hit. I've tried it with light and dark beer and the dark beer tends to overpower it a little."
"This cheese dip has great flavor. Like one other reviewer, I wasn't crazy about the texture of the dip prepared according to the recipe. I decided to heat it in a saucepan over medium heat, stirring often. This gave me a warm, melty cheese dip that we used for soft pretzels and cooked kielbasa. It was great! Also, I used a lighter, lager-style beer instead of a dark German brew."
"Really like this dip...have made it several times. However, the texture is very grainy. Its not the coarse mustard its the consistency of the cheese itself. I personally don't care but some others seem to have a textural issue. Anyone have any thoughts?"