Oktoberfest German Beer Cheese Spread
When it comes to ethnic food, I feel super lucky to live in a city with a Hofbräuhaus restaurant. We typically go at least a couple of times a year, and I love all of the traditional German foods, from schnitzel sandwiches to potato pancakes and, of course, massive Bavarian pretzels. Not surprisingly, the pretzel is a must-order for me every single time I’m there, and I could totally make a meal of it.
A friend of mine recently texted me to ask what she could bring to an Oktoberfest party that would go with soft pretzels (which the host is planning to make). Literally, within hours of her texting me, I came across a recipe for German beer cheese spread, and I thought it would be just what she needed for the party.
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This spread goes fantastically well with pretzels, as well as other crackers and snack breads. It’s primarily cheesy, but with a little bit of a mustard undertone and some seasonings, which makes it the perfect accompaniment with pretzels, whether they’re soft pretzels, pretzel rods, or any variety in between.
Whether you’re throwing an Oktoberfest party or just looking for another appetizer to add to the rotation for parties or sports-viewing parties, this cheese spread is a great addition to any menu.
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Oktoberfest German Beer Cheese Spread
Ingredients
- 16 ounces (454 g) sharp cheddar cheese, cut into ½-inch cubes
- 1 tablespoon worcestershire sauce
- 1½ teaspoons (1.5 teaspoons) yellow mustard
- 1 clove garlic, minced
- ¼ teaspoon (0.25 teaspoon) salt
- ⅛ teaspoon (0.13 teaspoon) ground black pepper
- ¾ cup (177 ml) German beer, or non-alcoholic beer if you don’t drink or are pregnant!
Instructions
- Place the cubed cheese in the bowl of a food processor and pulse until finely chopped, about 10 pulses.
- Add the worcestershire sauce, mustard, garlic, salt and pepper to the cheese and begin to process. While processing, pour the beer through the feed tube in a steady stream and process until the mixture reaches a smooth consistency, about 30 to 45 seconds.
- Refrigerate for at least 1 hour before serving. Serve with pretzels, crackers or pumpernickel bread. The spread can be kept in an airtight container or wrapped in plastic wrap in the refrigerator for up to 5 days.
Notes
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How can I make this if I don’t have a food processor? Would a vitamix blender work?
This was a hit at our October fest party. I’m going to use this as a base to try other dips with other base ingredients such as jalapeño peppers or horseradish without the mustard and worstercher sauce. Maybe German it up with sauerkraut…
This was a hit at our October fest party. I’m going to use this as a base to try other dips with other base ingredients such as jalapeño peppers or horseradish without the mustard and worcestershire sauce. Maybe German it up more and add sauerkraut…
Came across this spread and made it to go with my homemade soft pretzels. I tweaked the recipe by adding more garlic, Worcestershire and BEER😆 and used extra old cheddar. Blitzed the heck out of it to a spreadable cream cheese consistency and for a simple recipe it is delicious! It’ll probably taste better the next too!!!
Recipe sounds wonderful. Can this be smoked and served warm?
Made this many times only I called it Welsh Rarebit. The only difference is I used English mustard powder, spread it thickly on bread and flashed it until browned and bubbly
Is there a way I can make this if I don’t have a food processor ?