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German Beer Cheese Spread Recipe
German Beer Cheese Spread Recipe photo by Taste of Home

German Beer Cheese Spread Recipe

Publisher Photo
We’re of German heritage, so we love bold flavors. Cheddar and beer make a tangy dip to serve with pretzels, crackers, pumpernickel and brats. Choose a beer that you really enjoy the flavor of, as it will come through in your finished recipe. —Angela Spengler, Mechanicsburg, Pennsylvania
TOTAL TIME: Prep/Total Time: 15 min.
MAKES:20 servings
TOTAL TIME: Prep/Total Time: 15 min.
MAKES: 20 servings

Ingredients

  • 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

Nutritional Facts

2 tablespoons (calculated without crackers) equals 95 calories, 8 g fat (5 g saturated fat), 24 mg cholesterol, 187 mg sodium, 1 g carbohydrate, trace fiber, 6 g protein.

Directions

  1. 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.
  2. Transfer to a serving bowl or gift jars. Refrigerate, covered, up to 1 week. Serve with crackers. Yield: 2-1/2 cups.
Originally published as German Beer Cheese Spread in Taste of Home Christmas Annual Annual 2014

Nutritional Facts

2 tablespoons (calculated without crackers) equals 95 calories, 8 g fat (5 g saturated fat), 24 mg cholesterol, 187 mg sodium, 1 g carbohydrate, trace fiber, 6 g protein.

Reviews for German Beer Cheese Spread

AVERAGE RATING
   (2)
RATING DISTRIBUTION
5 Star
 (2)
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MY REVIEW
Reviewed Aug. 27, 2014

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.

MY REVIEW
Reviewed Aug. 17, 2014

Made this for a party this weekend. I used Beck's beer and Boetje's mustard. It was easy to make and it went over well. It makes a lot so you may want to 1/2 the recipe for a smaller crowd. We had quite a bit left over and were at a party of 10 - 12 where there weren't a lot of other appetizers.

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