Do you end up with lots of odd bits of cheese during the holidays? Maybe the pieces are not so pretty to put out “as is” anymore, but too good to toss into the garbage? Here is a way to use them up. This is a good choice for game day with crackers and celery; and it is a no-brainer with beer. I’ve served it as part of a spread with chicken wings, perfect food for watching sports on TV.
This is actually a “non-recipe”; there isn’t any real cooking involved. That doesn’t make it any less satisfying or delicious. The recipe for cheddar-beer dip or spread has been in my files for many years. I don’t know where it came from, maybe some long forgotten blender book?
I call this cheddar beer dip because I usually have odd bits of cheddar in the fridge; it would equally good with almost any cheese, even blue.
- 8 oz. of softened cream cheese at room temperature
- ¾ cup of beer, your choice
- 8 oz. of aged cheddar or other cheese, diced
- 1 clove of garlic
- Place the softened cream cheese and 1/2 cup of beer in your blender container, cover and blend on high speed for about 20 seconds or until smooth.
- Add ¼ cup of beer, 8 oz. of cheese, and garlic. Cover and blend for another 20 seconds or until smooth. You may need to stop to scrape down the sides.
- Empty into a bowl and chill before serving.
I used white extra sharp cheddar and garnished with with ground cumin and crushed chili Aleppo for color.
I haven’t tried this, but I think it would be equally good using cider in place of beer, especially if you served it with apple slices.
I’m taking this to the party at Fiesta Friday sponsored by Angie from the Novice Gardener. Please join us.