Beer Cheese

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Recipe by South Your Mouth

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Beer Cheese

16 ounces cheddar cheese

1 tablespoon worcestershire sauce

2 tablespoons dijon mustard

1/2 teaspoon salt

1/2 teaspoon garlic powder

2/3 cup beer (approximately)


Cut cheese into cubes and add to a food processor. Add worcestershire sauce, dijon mustard, salt and garlic then pulse 8-10 times or until cheese is finely chopped.


Starting with about 1/2 cup, slowly drizzle beer into food processor while it’s running. Keep running food processor and drizzling in beer until the cheese reaches a spreadable consistency. I usually use right at 2/3 of a cup of beer but the amount you need will have a lot to do with the firmness of the cheese you use.


Refrigerate until ready to use (can be stored up to two weeks). Serve with pretzels, crackers or celery sticks.