This cheese spread has a fabulous tangy flavour, 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 favourites – 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.
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- Prep Time: 15 min.
- Cook Time:
- Ready Time: 15
Ingredients
- 8 oz. cream cheese, 2 teaspoons Dijon mustard, 2½ 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)
Recipe Steps:
- 1. Combine the cream cheese, mustard, cheddar cheese, cream, and salt in a food processor. Process for 30 seconds.
- 2. Add the beer, and continue processing until very smooth. Pulse in the parsley until just dispersed.
- 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.
