Recipe by paullorton
"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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mild Cheddar cheese, chopped
sharp Cheddar cheese, chopped
dry mustard powder
garlic, crushed, or more to taste
hot pepper sauce (such as Tabasco®), or to taste
flat beer, or as needed
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. Too many varieties to mention.
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 of hot sauce as well.
I had to halve the recipe, to fit in my processor. Best recipe I've tried!
* Percent Daily Values are based on a 2,000 calorie diet.
Clarke's Beer Cheese Spread
Serving Size: 1/20 of a recipe
Servings Per Recipe: 20
Amount Per Serving
Calories from Fat: 136
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