Rating: 3.5 stars
19 Ratings
  • 1 star values: 5
  • 2 star values: 2
  • 3 star values: 0
  • 4 star values: 3
  • 5 star values: 9

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.

Therese Halaska, Portage, Wisconsin
Recipe by Southern Living October 2007

Gallery

William Dickey

Recipe Summary

prep:
15 mins
chill:
2 hrs
total:
2 hrs 15 mins
Yield:
Makes 5 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Chef's Notes

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.

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