Beer Cheese

A homemade cheese spread, quick and easy to make and it'll dissapear just as quickly. Dependening on your food processor, and patience, this can turn out a little chunky but it'll taste the same.

Ingredients

• ½C light-ish beer (see note)
• 1 lbs sharp or extra sharp cheddar cheese, shredded (~4 C)
• ¼C finely chopped onion, rinsed and patted dry
• 2 Tbs ketchup
• 1 Tbs dijon mustard
• 1 Tbs worcestershire sauce
• 1½ tsp hot sauce
• 1 whole clove garlic

Steps

1. Bring beer to a boil in a small saucepan over high heat. Once boiling reduce heat to medium-low heat and simmer for 1 minute. Transfer to bowl and let cool.
2. Place the cheese, onion, ketchup, mustard, worcestershire, hot sauce, and garlic in the bowl of a food processor. Process until smooth, about 1½ minutes. With the processor running slowly drizzle in the beer, continue to process until very smooth.
3. Serve immediately or transfer to bowl, cover with plastic wrap, and refridgerate until firm.

Notes

• The beer can either act just as a liquid or as a flavor providing ingredient depending on what type of beer you choose. The original recipe called for a mild lager, which is fine but really only emparts the vauge feeling of beer. If you want to step things up a little bit try a blonde ale. I've had good experience with using a amber or red ale as well, which gives more full bodied flavor without overpowering the cheese. I've not tried any particularly hoppy beers, the bitterness of the hops just doesn't seem like it would work well. I've also not tried anything super dark, the right one might work but those also tend to be more bitter than I think would work.
• Extra hot sauce works well if you're looking for an extra kick!