Potted Beer and Cheddar
For Christmas 2019 my Mom gave me a cookbook, specifically 'Cooking With Beer' recipe card set and that is where this recipe comes from. This sounds very good, on my to make and taste list.
Ingredients
- 250 grams cream cheese, softened, (8 oz)
- 1/4 cup unsalted butter, softened, (1/4 block / 1/2 stick)
- 4 cups Cheddar cheese, shredded, (1 lb / 500 g)
- 1 tablespoon fresh parsley, chopped
- 1 tablespoon fresh chives, chopped
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- 1 teaspoon prepared horseradish
- 1/2 clove garlic, minced
- 1/4 teaspoon black pepper
- 2-3 drops hot pepper sauce
- 1/4-1/2 flat beer
Instructions
- In a large mixing bowl, add the cream cheese and butter, use an electric mixer and beat together until well blended.
- Mix in the Cheddar.
- Mix in all remaining ingredients, except for the beer.
- Add just enough beer to make the cheese mixture spreadable to your desired consistency. Keep in mind the mixture will thicken more when chilled.
- Pack the cheese mixture into a crock or ceramic dish, cover, and place in the fridge for at least 2 hours to allow the flavors to blend and to thicken.
- Serve with assorted crackers, rye bread, or even apple slices. Enjoy.
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