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Potted Beer and Cheddar - Thailand 1 Dollar Meals
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–+ cups

Potted Beer and Cheddar

Adapted from a recipe card in ''Cooking With Beer''.
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.
Print Recipe
Prep Time 15 minutes
Total Time 2 hours 15 minutes
Course Appetizer
Cuisine American
Servings 3 cups

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.