Wednesday, July 10, 2013

Cheddar Ale Spread

We were having friends over just for a quick visit, like a drop in on their way to an anniversary dinner.

My mother raised me to always have something. I cannot have people come over, or go somewhere without food in hand!

Knowing they were going out to eat shortly after leaving our house, I didn't want anything too heavy. Something they could just nibble at and still leave room for dinner.

This recipe had been floating around my mountain sized pile of "to make" recipes for quite some time, and this was the time to use it.

So easy, and made with foods I already had on hand, it was made in no time flat!
I served this with pretzels and celery...both were the perfect taste match.

8 oz cream cheese (softened)
2 Tsp dijon mustard
2 ½ Cups shredded extra-sharp cheddar cheese
2 Tbsp heavy cream
¼ Tsp salt
¼ Cup beer (anything but a light beer)
2 Tbsp fresh or 2 Tsp dried parsley

1. Combine everything except the beer. Process in food processor for 30 seconds.
2. Add the beer and continue processing until very smooth.
3. Pulse in the parsley until just dispersed.
4. Serve immediately. Or take out of the refrigerator an hour before serving.


Ingredients: And yes, it is very important not to use a "light" beer, it will mess with the deep flavor

You know you want to reach over and dig right in!

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