- Cooking Time: 0
- Servings: 2.5 cups
- Preparation Time: 15
BackstoryI became very intrigued by the mention of something called 'Beer Cheese' that I saw a contestant make on Food Network. Although I am not a fan of alcohol, I do like to cook with it and therefore, set out to find roots of this curious recipe; in turn, find a recipe for the real deal.
My family has found this recipe to be very good and I concur. I have used it as a dip for pretzels, crackers, toasted baguette, grilled cheese, hot dogs and even use it as a base for a homemade pizza. It freezes well in an airtight container and is quite versatile in it's uses.
- 3/4 bottle of flat beer of your liking. BBC Altbier is authentic.
- 16 ounces sharp cheddar cheese, grated
- 2 garlic cloves, minced
- 1/4 medium onion, minced
- 1/4 teaspoon Tabasco or hot sauce of choice
- 1/4 teaspoon Worcestershire sauce or Pickapeppa sauce
- 1/4 teaspoon coarse ground black pepper
- 1/8 teaspoon salt
- pinch cayenne pepper
- 1 teaspoon dry mustard
- Pour a 12-ounce bottle of beer of your choosing into a glass and allow it to sit until it looses its effervescence. This could take up to an hour, but don't worry if you don't have that much time.
- Combine all ingredients except beer in food processor and PULSE until slightly blended. Then turn processor ON and slowly pour beer through food chute. Mixture will be soft, but will harden in refrigerator.
- Make one or two days ahead of time, as taste is better once flavors have time to blend. Serve in a ceramic crock or ramekin with pretzel rods, crackers, celery sticks, carrot sticks, and radishes. Act like you've lived in Kentucky all your life.