Tuesday, December 16, 2008

Beer-Cheese Spread

This is surprisingly tasty. I used a Bass instead of the amber ale it calls for. You can taste the beer, so I imagine using different types will result in different tastes. Also, notice that it is not cooked - which means all the alcohol is still present. Plan accordingly.

(2-lb.) block sharp Cheddar cheese, shredded
1/4 cup finely chopped green onion, minced
2 garlic cloves, minced
1/2 teaspoon hot sauce
1/4 teaspoon ground red pepper
1 (12-oz.) bottle amber beer, at room temperature
Salt and pepper to taste

Beat together first 5 ingredients at low speed with a heavy-duty electric stand mixer until blended. Gradually add beer, beating until blended after each addition. Beat at medium-high speed 1 minute or until blended and creamy. Season with salt and pepper to taste.

Cover and chill 2 hours. Garnish, if desired. Store in an airtight container in refrigerator up to 2 weeks.

--Adapted from Southern Living magazine

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