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Clarke's Beer Cheese Spread


"This has been popular in my family for decades. The old way my father made it was to grind the cheese in a meat grinder, then beat the mixture in the electric mixer, which was time consuming. I've experimented and developed a quicker way to make it with a food processor. Just make sure you have one with a strong motor. The spread keeps for at least a couple of weeks in the fridge. Before serving, it is better to let it come to room temperature. Serve with crackers as an appetizer. Can be warmed in the microwave for Welsh rarebit as well."
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40 m servings 192 cals
Original recipe yields 20 servings (4 cups)


  • Calories:
  • 192 kcal
  • 10%
  • Fat:
  • 15.1 g
  • 23%
  • Carbs:
  • 1.7g
  • < 1%
  • Protein:
  • 11.4 g
  • 23%
  • Cholesterol:
  • 48 mg
  • 16%
  • Sodium:
  • 425 mg
  • 17%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Ready In

  1. Place the mild and sharp Cheddar cheese, Worcestershire sauce, dry mustard, garlic, hot pepper sauce, and salt into a food processor; pulse a few times to finely chop ingredients. Slowly pour beer into the cheese mixture as the processor is running to make a smooth spread, about 1 minute. Transfer to a bowl, chill, and serve. The spread will firm up when chilled; if too stiff, mix in more beer, a teaspoon at a time, to desired consistency.


  • Cook's Note:
  • The reason for letting the beer go flat first (as I learned the hard way) is that it will foam up out of the machine if you don't!

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Read all reviews 6
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Love it! Thanx for the recipe - it's easy and very tasty and a variety of add-ons can be used to get a completely new spread: dried tomatoes or crushed, smoked almonds or some finely cut basil. ...

Love this recipe. It has just enough sharpness, although I guess that could change based on the cheese. The first time I made it is just used a mixer, and would agree that the texture was off....

This is really good stuff. I added some jerk seasoning and black pepper instead of Tabasco, and I liked that really well. Just a heads up: if you have a smaller food processor, this is going to...

Very good! Exactly as beer cheese should be! I halved the recipe, and it still made plenty for a crowd. In an effort to use up leftover cheeses from various holiday recipes, I used a little o...

Really very tasty just as described. Was a touch salty to me so I'll probably dial the salt back a touch since there's salt in the Worcestershire and the hot sauce. I had used a decent amount ...

I had to halve the recipe, to fit in my processor. Best recipe I've tried!