Note: This makes a lot. 75% of recipe makes almost full large round glass container we have. 2/3 fit well in shallow, square plastic container.
16 oz of sharp cheddar cheese, cut into bite-size cubes; warmed to room temp
4 oz cream cheese, room temp & cubed (frozen, then defrosted worked fine)
1.5 tbsp Worcestershire sauce
2 tsp Dijon mustard
1.5 tsp garlic powder
1 tsp paprika
1/2 tsp liquid smoke (Matt added)
8 oz light beer (this makes it pretty thick; maybe try 1 oz more)
Place all ingredients, except for the beer in a food processor. Blend until finely chopped.
Slowly pour in beer a little at a time until desired texture is achieved.
Cover and refrigerate for at least an hour. Serve with pretzels, crackers or some veggies!