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
- 1/2–1 teaspoon smoked paprika
- 3/4 cup Hefeweizen wheat beer
- 10 slices of dried beef cut into thin strips
- 3 slices of dried beef cut into thin strips for garnish
Instructions
- 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, 10 slices of dried beef, 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. Garnish with the 3 slices of dried beef.
- 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.
Notes
I LOVED this on flatbread and thinly sliced roast beef. Baked at 400F for 8 minutes.
Try making this as a type of bruschetta with thin slices of roast beef and this melted on top.
