German Beer Cheese Spread Recipe
- 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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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?
This was fun, easy and different from my usual. Yum!
We made this for our Oktoberfest style dinner and it was a big hit. Served it with bread pretzels and small rye bread slices. It does make a lot--next time I will probably make a half batch.
This is a quick and easy dip. It is always a hit with the adults. My boys aren't huge fans when I use dark German beers.
Outstanding flavor, easy to whip up. My 15 year old grandson came by with a bunch of his friends to play ping pong and pool after school yesterday, remembered seeing this recipe In the Sept. Oct. issue of ToH, and luckily had all the ingredients. I don't have a food processor so I used finely shredded cheddar, instead.. results were a bit lumpy, but that was acceptable. This volunteer field editor rates this recipe five stars.