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 (calculated without crackers): 95 calories, 8g fat (5g saturated fat), 24mg cholesterol, 187mg sodium, 1g carbohydrate (0 sugars, 0 fiber), 6g protein.
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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?
Sep 10, 2014
This was fun, easy and different from my usual. Yum!
Sep 1, 2014
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.
Aug 31, 2014
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.
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.