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.
- 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
- In a food processor fitted with a coarse shredder attachment, grate the cheddar, Asiago and mozzarella.
- Remove the shredder attachment and fit the food processor with the blade attachment.
- Add the garlic, cream cheese, Worcestershire sauce, mustard, black pepper, smoked paprika and cayenne pepper and pulse to combine.
- With the processor running, slowly pour in the beer, blending until a smooth mixture forms.
- Transfer the beer cheese to a serving bowl.
- 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).
- 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.
This goes great with crackers, pretzels, on toast points (This is AWESOME spread on toast and then fried egg on top!)