In this recipe, horseradish takes the place of dry mustard, a common ingredient in beer cheese but one that can accentuate bitterness. The spread is quite thick, so serve with a small knife or spoon. Serve at room temperature for the best texture and flavor—it will be very firm out of the fridge but will soften as it sits. Serve beer cheese with any combination of carrot and celery sticks, cauliflower and broccoli florets, radishes, sturdy crackers and thick pretzels.
Ingredients
- 1 large or 2 small cloves garlic
- 1 pound sharp cheddar cheese, grated, at room temperature
- 1 tablespoon Worcestershire sauce
- 1 teaspoon prepared horseradish
- ½ teaspoon cayenne pepper
- ½ teaspoon freshly ground black pepper
- ¾ cup flat beer (such as a malt-forward lager), at room temperature
- Crackers, pretzels and/or raw vegetables, for serving
Directions
Place garlic in food processor fitted with the steel blade and process briefly to chop. Add cheese, Worcestershire, horseradish, cayenne, black pepper and beer and process until very smooth, about 2 minutes.
The spread will still retain some slight texture (it won’t be as smooth as melted or processed cheese). Cover tightly and refrigerate for at least 24 hours (or up to 5 days) to let flavors meld. Serve at room temperature. Makes about 2 cups.
