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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 24 |
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I like to serve this zesty and bold cheese spread with crackers and veggie dippers. It's great to take along to picnics. Ingredients:
1/3 cup beer or nonalcoholic beer |
4 ounces cream cheese, cubed |
3 ounces crumbled blue cheese |
1/4 cup dijon mustard |
2 tablespoons grated onion |
1/2 to 1 teaspoon hot pepper sauce |
1 garlic clove, minced |
3 cups (12 ounces) shredded cheddar cheese |
assorted crackers |
Directions:
1. In a small saucepan, bring beer to a boil. Remove from the heat and cool to room temperature.
2. In a food processor, combine the beer, cream cheese, blue cheese, mustard, onion, pepper sauce and garlic. Add cheddar cheese; cover and process until well blended. Transfer to a bowl. Cover and refrigerate overnight.
3. Let cheese stand at room temperature for 30 minutes before serving. Serve with crackers. Yield: 3 cups.
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