Sunday, March 9, 2008
Beer and Cheddar Spread
8 ounces of softened Cream Cheese
4 Tablespoons unsalted butter softened
4 Cups Sharp Cheddar grated
1 Tablespoon minced fresh chives
1 Tablespoon chopped fresh parsley
1 teaspoon Worcestershire sauce
1 teaspoon Dijon mustard
1 teaspoon prepared horseradish
1/2 clove garlic minced
1 teaspoon ground black pepper
2 to 3 drips hot pepper sauce
1/4 to 1/2 cup of flat beer ( Killian's)
With mixer, cream together cream cheese and butter until well blended. Mix in cheese.
Mix in all remaining ingredients except beer. Add enough beer to make spread of desired consistency(mixture will thicken further after chilling)
Pack into earthenware crock or other ceramic dish, cover and refrigerate for several hours to allow flavors to blend. Serve with apple slices and black bread or dark crackers.
This spread can be made several weeks in advance.