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    Not-So-Secret Cheese Spread

    Source of Recipe

    From "Goldy's Kitchen Cookbook" by Diane Mott Davidson

    Recipe Introduction

    "This is a bonus recipe, not in any of the Goldy books. It began at a dinner with a member of my family who shall remain anonymous for his own safety. I asked what was in a recently arrived jar on the kitchen counter. My relative said it was a Cheddar spread that his whole family loved. It had been brought over by a friend who refused to share the recipe. And by the way, Diane, could you please figure out what's in it? I said, 'Got a spoon?' Deciphering what was in that spread took more time than I would have thought. You do need to let it sit in the refrigerator several hours or overnight before serving."

    List of Ingredients

    ◦ cup flat wheat beer
    ◦ pound best-quality grated mild cheddar cheese
    ◦ 2 tablespoons finely chopped scallions (including tops)
    ◦ 2 tablespoons finely chopped fresh parsley
    ◦ 1 teaspoon mustard powder
    ◦ 10 to 14 drops Tabasco sauce
    ◦ Crackers, celery sticks, cauliflowerets, and/or broccoli spears


    Stir the beer before measuring to make sure it no longer has bubbles.

    In a large bowl, stir together the cheddar, scallions, parsley, mustard powder, lesser amount of hot sauce, and beer. Stir until completely mixed. Cover the bowl with plastic wrap and refrigerate for 2 hours.

    Scoop some onto a plain cracker and taste. If you would like more heat, add the extra Tabasco sauce. Chill at least 2 more hours, or overnight. Serve with crackers, celery sticks, cauliflowerets, and/or broccoli spears.




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