my beer cheese

Name: MY BEER CHEESE
Prep time: 1 h
Ingredients: 6 cup(s) shredded extra sharp cheddar cheese ( very importantant to use extra sharp); 1 - 12 oz. can beer ( do not use light beer); 6 tablespoon(s) butter softened; 1 tablespoon(s) dijon mustard; 1/8 teaspoon(s) cayenne pepper ( add more if you like hot beer cheese); 1/8 teaspoon(s) nutmeg

(1 RATING)

86 Pinches

theresa dibert

oddville, KY

Updated on Sep 27, 2011

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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prep time 1 Hr

cook time

method ---

yield A BUNCH

Ingredients

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

How To Make my beer cheese

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.

Step 2

BLEND CHEESE MIXTUR, BUTTER, DIJON MUSTARD, CAYENNE, AND NUTMEG IN A FOOD PROCESSOR TILL SMOOTH; ABOUT 3-5 MINUTES.
Step 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.
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