Cheddar-Beer Spread
A creamy, sharp appetizer infused with malty depth
Why This Recipe Works
Simmering the beer mellows the raw alcohol bite, allowing its malty character to complement the sharp cheddar perfectly. Rinsing the onion is a simple but vital step that prevents the aromatics from overpowering the cheese.
Instructions
Bring the beer to a simmer in a small saucepan over medium heat. Simmer for 2 minutes to cook off the raw alcohol flavor, then remove from the heat to cool slightly.
Pulse the cheddar in a food processor until it breaks down and begins to form small clumps.
Add the simmered beer, onion, ketchup, mustard, Worcestershire sauce, hot sauce, and garlic to the food processor. Process until the mixture is completely smooth and creamy, about 1 minute, scraping down the bowl halfway through to ensure no large pieces remain.
Transfer the spread to a serving bowl and cover tightly. Refrigerate for at least 1 hour—this hands-off time allows the spread to firm up and the flavors to meld.
Serve cold with crisp crackers or fresh vegetables.
Frequently Asked Questions
Can I freeze this recipe?
Refrigerate up to 1 week.
Can I make this ahead of time?
Can be made 3 days ahead. Cover and refrigerate.
