My Beer Cheese Recipe

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MY BEER CHEESE

theresa dibert

By
@atlantismoons

THIS ALONG WITH MY KENTUCKY BACKWOODS CHILI IS SERVED EVERY YEAR FOR MY SUPER BOWL PATRY. MAKE DOUBLE BATCHES AND FREEZE IN INDIVIDUAL FREEZER BAGS. WAY BETTER THAN ANY STORE BOUGHT BEER CHEESE,


Featured Pinch Tips Video

Comments:

Serves:

A BUNCH

Prep:

1 Hr

Ingredients

6 c
shredded extra sharp cheddar cheese ( very importantant to use extra sharp)
1
12 oz. can beer ( do not use light beer)
6 Tbsp
butter softened
1 Tbsp
dijon mustard
1/8 tsp
cayenne pepper ( add more if you like hot beer cheese)
1/8 tsp
nutmeg

Directions Step-By-Step

1
IN A LARGE BOWL POUR BEER OVER TOP OF CHEESE AND COMBINE. LET STAND AT ROOM TEMP. FOR 30 MINUTES, OR UNTIL CHEESE SOFTENES.
2
BLEND CHEESE MIXTUR, BUTTER, DIJON MUSTARD, CAYENNE, AND NUTMEG IN A FOOD PROCESSOR TILL SMOOTH; ABOUT 3-5 MINUTES.
3
I USE WITH GOURMET CRACKERS, OR I BUY ROUND LOAVES OF PUMPERNICKLE OR HAWIAN BREAD AND CUT CENTER OUT AND TEAR CUT OUT INTO BITE SIZED PIECES AND FILL BREAD CENTER UP WITH THE BEER CHEESE AND USE THE BITE SIZED PIECES TO DIP. FREEZE IT UP IN POTION SIZES TO KEEP ON HAND.

About this Recipe

Course/Dish: Cheese Appetizers