Cheesy Hefeweizen Spread

So you CANNOT tell Mr. Fantabulous that I ‘borrowed’ a bottle of his Hefeweizen beer for a recipe.  See he covets this one specific beer as it’s not cheap (well for me, if you spend more than $5 on a case of beer that’s too much cause I hate beer… lol). Now I know there are really super expensive beers (I think the one my friend told me about was like $110 a case.. ‘SAY WHAT???  For a case of BEER???  You’re on crack dude!’) and this beer he loves isn’t cheap. But Mr. Fantabulous is a beer snob to say the least. If it were up to me to buy beer, like wine, I’d either buy the prettiest bottle OR the funkiest/funniest named one 🙂

However as of late, I’ve been using beer in a ton of recipes as I like the end result of beer in a recipe.  It mellows and takes on a great undertone flavor.  Now that’s not implying that I’m going to go and crack open a cold one.  No way, no how.  Well with the Superbowl coming up I wanted to go with some new dips/spread.  Now one thing with me is I like a recipe that can be utilized in a few ways.  Don’t get me wrong, I love dips and such but I think spreads are more versatile.  This is one of those things. You’ll see in the following upcoming recipes how I take this base spread and just with a few tweaks make it so versatile.

Just like anything in life, you need to have a solid foundation; a great base.  THIS, I think, is one of those great base recipes.

Cheesy Hefeweizen Spread

• Author: The Kitchen Whisperer

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Ingredients

• 3 cups sharp cheddar cheese
• 1 cup Asiago
• 1 cup mozzarella
• 8 ounces cream cheese, softened
• 1 heaping tablespoon garlic, minced
• 2 teaspoon Worcestershire sauce
• 1/4 teaspoon ground mustard
• 1 teaspoon black pepper
• 1/4 teaspoon cayenne pepper, plus more to taste
• 2 tablespoon chives, minced
• 1/2–1 teaspoon smoked paprika
• 3/4 cup Hefeweizen wheat beer

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Instructions

1. In a food processor fitted with a coarse shredder attachment, grate the cheddar, Asiago and mozzarella.
2. Remove the shredder attachment and fit the food processor with the blade attachment.
3. Add the garlic, cream cheese, Worcestershire sauce, mustard, black pepper, smoked paprika and cayenne pepper and pulse to combine.
4. With the processor running, slowly pour in the beer, blending until a smooth mixture forms.
5. Transfer the beer cheese to a serving bowl.
6. Transfer the bowl to the refrigerator and chill for at least 3 hours or up to overnight (the longer it sits the more the flavors will develop).
7. This can be eaten hot or cold. If you want it heated, remove the plastic wrap and bake at 350F for 20 minutes or until all melty and gooey. I personally prefer it hot.

Notes

This goes great with crackers, pretzels, on toast points (This is AWESOME spread on toast and then fried egg on top!)

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