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Cheddar Ale Spread

Recipe Introduction


Houston Chronicle-3/17/99





List of Ingredients



• 8 ounces cream cheese
  
• 2 teaspoons Dijon mustard
  
• 2 1/2 cups (10 oz.) shredded sharp cheddar cheese
  
• 1/2 teaspoon hot red pepper sauce
  
• 1/4 teaspoon salt
  
• 1/4 cup flavorful beer
  
• 1 tablespoon chopped fresh parsley
  
• 1 tablespoon chopped green onions
  






Instructions



1. Process cream cheese, mustard, cheese, pepper sauce, and salt in food processor about 30 seconds. Add beer and continue processing until very smooth. Pulse in parsley just until dispersed. Fold in green onions.
   
   
2. Spread can be kept, covered, in refrigerator as long as 7 days. It is best if brought to room temp. before serving. Makes 2 generous cups.
   
   






Final Comments


Notes: Good served on Walnut Stout Bread (see recipe)