Kentucky Beer Cheese Spread

4.1

(40)

32 Reviews

8 Photos

If you're a fan of beer and cheese like I am, you're going to enjoy this unique and super-easy cheese spread!

By

John Mitzewich

Updated on October 3, 2022

8

Prep Time:

15 mins

Total Time:

15 mins

Servings:

24

Yield:

3 cups

Jump to Nutrition Facts

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Ingredients

1 cup beer
1 pound extra-sharp Cheddar cheese, shredded
2 cloves garlic, minced
1 teaspoon dry mustard powder
½ teaspoon freshly ground black pepper
½ teaspoon cayenne pepper
¼ teaspoon salt
¼ teaspoon hot pepper sauce (such as Tabasco®)
¼ teaspoon Worcestershire sauce
1 pinch cayenne pepper, or to taste

Directions

Pour beer into a bowl and whisk until beer loses its carbonation, about 30 seconds. Set aside.
Place shredded cheese into the work bowl of a food processor; add garlic, dry mustard powder, black pepper, 1/2 teaspoon cayenne pepper, salt, hot sauce, Worcestershire sauce, and flat beer.
Process until smooth and creamy, pulsing a few times, scraping the sides, and blending for about 2 total minutes. Taste and adjust seasoning. If adding more seasoning, pulse a few times to mix.
Transfer cheese spread to a bowl and sprinkle with a pinch of cayenne pepper. Spread tastes best when refrigerated overnight to blend flavors, but it can be served right away if needed.

Chef John

Nutrition Facts (per serving)

82	Calories
6g	Fat
1g	Carbs
5g	Protein

Nutrition Facts
Servings Per Recipe 24
Calories 82
% Daily Value *
Total Fat 6g	8%
Saturated Fat 4g	20%
Cholesterol 20mg	7%
Sodium 144mg	6%
Total Carbohydrate 1g	0%
Total Sugars 0g
Protein 5g	10%
Vitamin C 0mg	0%
Calcium 138mg	11%
Iron 0mg	1%
Potassium 24mg	1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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