I like to serve this zesty cheese spread with crackers and veggie dippers. It’s great to take along on summer picnics.
—PAT WARTMAN BETHLEHEM, PA
PREP: 30 MIN. + CHILLING • MAKES: 3 CUPS
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
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.