Sunday, March 29, 2009

Beer-Cheese Spread

Prep: 15 min., Chill: 2 hr. This recipe makes a lot, but it can be frozen for up to a month. It fits perfectly into 4 (10-oz.) ramekins. Try it over French fries, hot dogs, and chili too.

This recipe goes with Grilled Beer-Cheese Sandwich

Makes 5 cups
* 1 (2-lb.) block sharp Cheddar cheese, shredded
* 1 small onion, minced
* 2 garlic cloves, minced
* 1/2 teaspoon hot sauce
* 1/4 teaspoon ground red pepper
* 1 (12-oz.) bottle amber beer, at room temperature
* Salt and pepper to taste
* Garnish: thyme sprig

1. Beat together first 5 ingredients at low speed with a heavy-duty electric stand mixer until blended. Gradually add beer, beating until blended after each addition. Beat at medium-high speed 1 minute or until blended and creamy. Season with salt and pepper to taste. Cover and chill 2 hours. Garnish, if desired. Store in an airtight container in refrigerator up to 2 weeks.

Note: For testing purposes only, we used Abita Amber Beer. This spread can be frozen up to 1 month; thaw overnight in refrigerator.

Grilled Beer-Cheese Sandwich: Spread 1 tsp. softened butter evenly on 1 side of 2 bread slices. Place bread slices, buttered sides down, on wax paper. Spread 1/4 cup Beer-Cheese Spread onto 1 side of 1 bread slice. Top with remaining bread slice, buttered side up. Cook sandwich in a nonstick skillet or griddle over medium heat 3 to 5 minutes on each side or until golden brown and cheese is melted.

recipes by:Therese Halaska, Portage, Wisconsin, Southern Living
photo:William Dickey


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