|Written by David B. Bates|
I first enjoyed beer cheese at Hall's on the River restaurant on the Kentucky River in Boonesboro, Kentucky sometime in the late sixties, as an appetizer, served with saltine crackers and celery. Beer cheese is simply a cheddar cheese spread that is welcome at any kind of get together from the Super Bowl to Christmas dinner. While this is not Hall's recipe, try this, and it will become a regular at your house.
Shred one pound each of sharp cheddar, one pound of Colby cheese and eight ounces of cream cheese in large bowl.
Add 1 tablespoon each of dry mustard, onion powder, garlic powder. In addition, add 1-teaspoon cayenne pepper, Tabasco or your favorite hot sauce to taste and 8 to 12 oz. warm beer.
Blend all ingredients thoroughly in food processer or kitchen blender until it is has a smooth consistency. Some people prefer chunky, while others like it smooth.
This may be the hardest step of all, cover beer cheese tightly and place in refrigerator for 24 to 48 hours to all flavors to come together.
Tip: Serve with your favorite crackers and crisp vegetables.
You can stuff celery with beer cheese, for a quick snack.
Add beer slowly so you can control the thick or thinness of the beer cheese. Thick makes a good cheese spread, while thinner makes a good dip.