Wednesday, October 3, 2012

Cheddar Ale Spread


Doesn't this just sound delicious?  It's a great, cheesy spread with layers of flavor that really make it an upscale football food.  While it's a little thick for an actual dip, it's perfect spread on crackers or stuffed into celery.  I love the play of a touch of mustard with the beer and a fresh pop from the parsley mixed into a sharp cheddar base.  Just a few simple ingredients whirled in a food processor and you've got one tasty cheese dish for your football spread.

When I saw this recipe from Brown Eyed Baker, I was intrigued.  Honestly, a spread seemed less fun than a traditional dip, but then I thought of all the crackers, bagel chips and other sturdy snack foods begging for something more than just a sour cream and onion dip.  So I gave it a go and I'm so glad I did.  Using Harpoon Summer (because that's what Dave had on tap when I made this) and making a point to use fresh parsley (although dried would be a fine substitute), I was very pleased with this spread when I served it for a group of girlfriends.  And Dave loved the leftovers, requesting this be put in the snacking rotation.  Can't ask for a better response than that, especially for a simple recipe.  I shredded my own bricks of cheddar, but you can certainly buy the pre-shredded bags and make it even easier on yourself.  Serve it up with sturdy crackers or spread it on crusty baguette slices, and enjoy.

Cheddar Ale Spread


Ingredients

8 ounces cream cheese
2 teaspoons Dijon mustard
2 1/2 cups sharp cheddar cheese, shredded
2 Tablespoons heavy cream
1/4 teaspoon salt
1/4 cup beer (any kind except light beer)
2 Tablespoons fresh parsley, chopped (or 2 teaspoons dried)

In a food processor, combine cream cheese, mustard, cheddar, cream, and salt.  Process for about 30 seconds.


Add the beer and process until smooth.


Add the parsley and process until just dispersed throughout the mixture.



Serve immediately or refrigerate for up to 4 days.  Let come to room temperature for an hour before serving if refrigerated.


Makes about 2 cups.

Happy Baking,
The Cookie Princess

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