clarkes-beer-cheese-spread

Clarke's Beer Cheese Spread

2 Reviews Add a Pic
  • Prep

    10 m
  • Ready In

    40 m
paullorton
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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Ingredients

Adjust Servings

Original recipe yields 4 cups

Directions

  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.

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Reviews (2)

Rate This Recipe
Oesi
9

Oesi

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.

coogiesrus
0

coogiesrus

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

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Nutrition

Amount Per Serving (20 total)

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

Based on a 2,000 calorie diet

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