Cheesy Hefeweizen Spread

  • Author: The Kitchen Whisperer

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  • 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
  • 1/21 teaspoon smoked paprika
  • 3/4 cup Hefeweizen wheat beer


  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.


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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