my beer cheese
(1 rating)
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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,
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(1 rating)
yield
serving(s)
prep time
1 Hr
Ingredients For my beer cheese
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6 cshredded extra sharp cheddar cheese ( very importantant to use extra sharp)
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112 oz. can beer ( do not use light beer)
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6 Tbspbutter softened
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1 Tbspdijon mustard
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1/8 tspcayenne pepper ( add more if you like hot beer cheese)
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1/8 tspnutmeg
How To Make my beer cheese
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1IN A LARGE BOWL POUR BEER OVER TOP OF CHEESE AND COMBINE. LET STAND AT ROOM TEMP. FOR 30 MINUTES, OR UNTIL CHEESE SOFTENES.
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2BLEND CHEESE MIXTUR, BUTTER, DIJON MUSTARD, CAYENNE, AND NUTMEG IN A FOOD PROCESSOR TILL SMOOTH; ABOUT 3-5 MINUTES.
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3I 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.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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