I made this spread for the last of the Christmas parties I had to cook for – DH’s work party. The name is a bit of a misnomer in my case because I used a lager (Yuengling Lager), not an ale – but you get the idea!
Honestly, I think it would be good with any good, flavorful beer, but you can taste the beer so if you’re serving it to others, choose a group who enjoys the taste of the beer you use!
DH’s co-workers made a dent in it, but it didn’t exactly get cleaned up (which is fine for DH and I – we’ve been enjoying the leftovers all weekend!)
I had it served at the party with pretzels, carrot sticks and celery sticks, but below is just a pre-serving re-enactment…I didn’t think hubs would want to be snapping food photos at the party!
Cheddar Ale Spread
(Brown-Eyed Baker) / (Culinary Concoctions by Peabody)
8 oz. cream cheese
2 teaspoons Dijon mustard
2½ cups shredded extra-sharp cheddar cheese
2 tablespoons heavy cream
¼ teaspoon salt
¼ cup beer (pretty much anything but a light beer)
2 tablespoons chopped fresh parsley (I substituted 2 teaspoons dried)
Combine the cream cheese, mustard, cheddar cheese, cream, and salt in a food processor. Process for 30 seconds, add the beer, and continue processing until very smooth. Pulse in the parsley until just dispersed.
This can be stored in the refrigerator for up to 4 days. You will want to take it out an hour before serving if you do refrigerate.
