Friday, December 19, 2008

Cheddar and Beer Spread

I didn't want to many sweets in my basket so I did a savory one. This dip is a great make ahead dip as the site says it can be done 3 months ahead of time. One week is good enough for me, I'm not that much of a planner!

Potted Cheddar and Beer Spread
(Adapted from MSN Delish)

1 1/2 pounds (6 cups) extra-sharp Cheddar cheese
1 can (12 ounces) beer
6 tablespoons (3/4 stick)margarine or butter, softened
1 tablspoon dijon mustard
1 tablespoon Worcestershire sauce
1/8 teaspoon ground red pepper (cayenne)
1/8 teaspoon ground nutmeg

1. In large bowl, combine cheese and beer. Let stand 30 minutes or until cheese softens.
2. In food processor with knife blade attached, blend cheese mixture, margarine or butter, and remaining ingredients 3 to 5 minutes until smooth.
3. Pack cheese into crocks or decorative airtight containers and store in refrigerator up to 1 month or in freezer up to 3 months. To serve, let cheese stand at room temperature 30 minutes or until soft enough to spread.

I did the same thing I did with the soup jars by punching out the title of the contents and adding scrapbook adhesive to the back then sticking them to the top of the jar.

Tomorrow I have a tasty treat from a blog I follow that's super quick to make a batch of...


  1. This looks super great! I love the idea of putting it in jars to give...I'm thinking crunchy bread and cheese spread MMMM! Might have to try this myself

  2. Great idea and recipe here, Allie! The cheese spread sounds like a "keeper".