Serve this spicy beer-cheese spread with crackers for a tasty game-day appetizer, or spread on buttered bread and cook in a nonstick skillet for a twist on the traditional grilled cheese sandwich.
1 (2-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 (12-oz.) bottle amber beer, at room temperature
Salt and pepper to taste
Garnish: thyme sprig
How to Make It
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.
Note: For testing purposes only, we used Abita Amber Beer. This spread can be frozen up to 1 month; thaw overnight in refrigerator.
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.
This recipe makes a lot, but it can be frozen for up to a month. It fits perfectly into 4 (10-oz.) ramekins. Try it over French fries, hot dogs, and chili too.
One-star reviewers: if you based your review on the taste/texture of the dip right out of the mixer, it's horrible. It needs time in the fridge to come together and then it is truly delicious and spreadable. And ditto what lisam29 said about not using pre-shredded cheese; that will ruin it.
If you find the beer taste too strong with an amber beer, just use something simple, like Miller Lite.
Seriously, give it another chance!!
I was really excited to try this. The fact this would keep in the refrigerator for a while was definitely appealing. it came out AWFUL! Tasted like beer, was soupy and the 1/2 Vidalia sweet onion overpowered it too! I don't know what went wrong. I followed the recipe to the tee. Ended up throwing it away and like another reviewer am upset that I wasted 2 pounds of good cheese! Please don't try this.
This really does make a big batch! I took half of it to a family get together, and we had no problem gobbling the rest of it at home! I made it exactly as written, and it was terrific, even better after several days in the fridge. It does soften up quite a bit after a while at room temp, so I'd advise using smaller serving bowl, and refilling it as needed with chilled spread.
Great with crackers and/or veggies.
This is so good on hot dogs! You can't use pre-shredded cheese in this because there is something added to the cheese so it doesn't stick together-- if you use shredded cheese it won't blend! you have to shred it yourself. But it's worth it.
I love this recipe and so does everyone else. Every time someone has a party they will request that I bring beer cheese with me. I keep telling them how easy it is to make but no one believes me. Try it, everyone will love it!!!
We just made this for the Super Bowl and love it!!! The only thing we did different was add a little more hot sauce and red pepper. Very easy to make if you follow directions and we are sure to come back home empty handed!