This was one of the appetizers we had at our Labor Day Cookout. I am not a big beer fan, but I know most people drink beer so I decided to try this recipe. I could not stop eating this dip! It was delicious, and the flavors blended perfectly together. I served this with pretzels, celery and carrots, but it would also be delicious with crackers, tortilla chips or pita chips. This recipe comes from Chelle over at Brown Eyed Baker, adapted from Culinary Concoctions by Peabody.
Cheddar Ale Spread
- 8 oz. cream cheese
- 2 teaspoons Dijon mustard
- 2½ cups shredded extra-sharp cheddar cheese
- 2 tablespoons heavy cream
- ¼ teaspoon salt
- dash of garlic powder
- ¼ cup beer (pretty much anything but a light beer)
- 2 tablespoons chopped fresh parsley
Combine the cream cheese, mustard, cheddar cheese, cream, salt and garlic powder in a food processor. Process for 30 seconds, add the beer, and continue processing until very smooth. Pulse in the parsley until just dispersed.
This can be stored in the refrigerator for up to 4 days. You will want to take it out an hour before serving if you do refrigerate.