Cheddar Ale Spread

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

Servings 4 servings
Prep 15 minutes
Total 15 minutes
Course:Appetizer
Cuisine:American
Author: Michelle

The perfect cheesy spread made for dipping

Ingredients:

  • 8
    oz.
    cream cheese
  • 2
    teaspoons
    Dijon mustard
  • 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)

Directions:

  1. 1. 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.
  2. Note: 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.

Nutrition:

Calories: 513kcal
Fat: 45g
Saturated fat: 27g
Cholesterol: 146mg
Sodium: 798mg
Potassium: 158mg
Carbohydrates: 4g
Sugar: 2g
Protein: 21g
Vitamin A: 35%
Vitamin C: 3.2%
Calcium: 57.2%
Iron: 4.6%

Did you make this recipe?

Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!