Ingredients enough for 2 cups of spread:
- 4 oz cream cheese, at room temperature
- 1 cup shredded sharp cheddar cheese
- 1 cup shredded monterey jack cheese
- 1/2 small onion, chopped
- 1 clove garlic, chopped
- 6 oz favorite bottled beer ( I use Sam Adams summer ale) at room temperature
- Tabasco to taste, a dash or two
- 2 squirts of Worcestershire sauce
- 1 tsp favorite mustard
- pinch of dried thyme
- salt & pepper to taste
Sweat the onions and garlic in a small skillet using just a dab of butter. When translucent (five minutes at most), set aside to cool briefly.
Combine all the rest of the ingredients in a food processor, including the onions and garlic…except for the beer and process for 2-3 minutes. Pour half of the beer into the processor using the chute while it is working and keep an eye on the consistency of the cheese spread. At this stage it will appear lumpy. Continue to process and add the remaining beer a little at a time. The spread will become smoother and fluffier. Taste occasionally and correct seasonings according to your level of spiciness. You can use all cheddar if you prefer zero tolerance for spiciness. Once it reaches the consistency of a whipped frosting, you can scoop into a clean container to store in the refrigerator up to several weeks.
Fast and easy to make, deliciously homemade, and handy to have around for unexpected entertaining….or to aid in the unwinding process along with a relaxing cocktail at the end of a long day