Adapted from Southern Living October 2007
Yield
Makes 3 cups
- 1 (1-lb.) block sharp Cheddar cheese, shredded
- 1 small onion, minced
- 2 garlic cloves, minced
- 1/2 teaspoon hot sauce
- 1/4 teaspoon ground red pepper
- 1/2 (12-oz.) bottle amber beer, at room temperature
- Salt and pepper to taste
- Garnish: thyme sprig
1. Saute onion and garlic in a small skillet until softened.
2. Mix together first 5 ingredients in a food processor until blended and the cheese turns into a spread like consistency.
Gradually add beer, pulsing until blended after each addition.
Season with salt and pepper to taste. Cover and chill 2 hours. Garnish, if desired. Serve with crackers or pretzel sticks. Store in an airtight container in refrigerator up to 2 weeks.
After you make this spread you can use it in the recipe below. Grilled Beer-Cheese Sandwich: Spread 1 tsp. softened butter evenly on 1 side of 2 bread slices. Place bread slices, buttered sides down, on wax paper. Spread 1/4 cup Beer-Cheese Spread onto 1 side of 1 bread slice. Top with remaining bread slice, buttered side up. Cook sandwich in a nonstick skillet or griddle over medium heat 3 to 5 minutes on each side or until golden brown and cheese is melted.
