German Beer Cheese Spread
Total TimePrep/Total Time: 15 min.
- 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 or vegetables
- 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 or vegetables.
Nutrition Facts2 tablespoons: 95 calories, 8g fat (5g saturated fat), 24mg cholesterol, 187mg sodium, 1g carbohydrate (0 sugars, 0 fiber), 6g protein.
Nov 19, 2019
I absolutely love this!!!! I followed the recipe exactly, used Octoberfest beer, and it is awesome. I made it and let it flavor overnight then took it to a party and everyone wanted the recipe..... Thanks for sharing!!!
Sep 13, 2019
have made several times..i think it's the reason some people insist i come to their gatherings.....lol... ..so far, the best has been a mix of an extra sharp, and a sharp cheese. usually better made a day ahead. am going to get crazy and see how it turns out with gouda....wish me luck!
Sep 3, 2019
It doesn't matter that cheddar isn't a German cheese...this is just GOOD! I also used a lighter beer as the dark ones are so strong...I like to cook with them. Since this is not a cooking recipe, I opted for the lighter beer. Still delicious!!
Aug 13, 2019
The German recipes I've seen in actual German cookbooks call for camembert, but I would agree that a really ripe brie would work. I'm using Laughing Cow Swiss (triangles) instead of cream cheese. I like to serve it with homemade German soft pretzels. No cheddar!
Feb 18, 2019
Mhhh, nobody in Bavaria would even remotely consider Cheddar an ingredient. Never seen a dip like this and I grew up in Munich. My guess is that this is a heavily americanized version of something called Obatzda which is quite popular in southern Germany and Austria. Here's how you make that: really really ripe brie - best a double or triple cream version cream cheese salt pepper finely chopped or grated onions hot paprika powder The brie and cream cheese are equal parts, be generous with the onions (I use white onions, they're not as aggressive) and use salt, pepper and paprika to taste (be bold again). Mesh all of that together - a small food processor may work, I just do it by hand because it's a pretty stiff mixture. Use with pretzels or crackers.
Nov 20, 2015
Good stuff! My German husband approved. Used Hefeweizin- just right beer for it I think. Texture is ok for us.
Oct 24, 2015
This dip is very good! I used a lighter beer because I don't care for dark beer.
Jun 22, 2015
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.
Sep 24, 2014
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.
Sep 14, 2014
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?