I had the opportunity to entertain my grandparents this afternoon for the first time. I was excited to plan some great things to eat and everything turned out just wonderful. As a result, my next few posts will be pieces of that meal, and I figured what better place to start than with an appetizer! This cheese spread has a fabulous tangy flavor, thanks to a small amount of dijon mustard and beer. The recipe calls for an ale, and I think you could really use just about anything so long as it’s not a light beer; I used one of my new favorites – Blue Moon. I processed this pretty well in the food processor, but you could easily choose to pulse it for a chunkier consistency if you would prefer.
Cheddar Ale Spread
(Adapted from Culinary Concoctions by Peabody)8 oz. cream cheese
2 teaspoons Dijon mustard
2½ cups shredded extra-sharp cheddar cheese
2 tablespoons heavy cream
¼ teaspoon salt
¼ cup beer (pretty much anything but a light beer)
2 tablespoons chopped fresh parsley (I substituted 2 teaspoons dried)Combine the cream cheese, mustard, cheddar cheese, cream, and salt in a food processor. Process for 30 seconds, add the beer, and continue processing until very smooth. Pulse in the parsley until just dispersed.
This can be stored in the refrigerator for up to 4 days. You will want to take it out an hour before serving if you do refrigerate.
See more: Appetizers, Cheese, Dip
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Hmm, interesting. I like beer in food, and I want to start making more appetizer-type food (especially now that football season is starting!), so I’m going to have to try this.
This sounds soooo good!
Mmmm, looks great! I’m definitely trying this one. My dad would love it.
That looks so good. I can practically taste it.
Glad to see it worked out fine without the nuts.
Dijon? I am so in!
This looks fantastic….cheddar/ale spread is one of my husband’s favorites. I’ll have to give this recipe a try!
This looks so great – now I just need to check and see if I have all of the ingredients. Thanks for another wonderful recipe!
Ohhhhhh yum!
I love Guinness cheddar so I bet this is great! Maybe I will even have to try making it WITH Guinness cheddar!
Now I really need a food processor.
I love beer in food! This looks like a great party dip.
What a good idea! My husband loves cheese and ales. Sounds like I know what I’m making next time his friends come over!
I have made something very similar around the holidays for years. 50/50 cheddar and swiss, a dash of “watsdishere” sauce, a shovel of garlic and beer…start processing in and gradually add the suds until perfect (your definition of perfect)
Oh yum yum yum!! And I love how you put out a combination of pretzels and veggies to dip in it. I am totally dying to make this dip now. I think I’d prefer to omit the hazelnuts from the recipe as you did.
This looks delicious, I bet the pretzels were great with it. I wonder if I would like it if I don’t like beer.
i’ve never had a dip like this before – looks delicious!
Looks delicious! I am not a big ale drinker, but I bet this is good. I think I will make it for a get-together we are having soon.
Hi chelle! I just blogged this – it’s delicious!
I wish more people who have made any of the recipes would comment how they turned out. I made this last night and it was a hit! Very easy to make and very delicious! I didnt have heavy cream, so I used 1% milk instead and it turned out fine. I also used reduced fat cream cheese. This was so yummy!!