Cheddar Beer Spread
11 people added this to their Recipe Box
Cheese and beer come in so many varieties and from so many countries that there are a multitude of delicious combinations. Serve this spread with chips, vegetable sticks or bread.
Servings: 2 cups (500 mL)
Ingredients:
| Nutritional Info | |
| Per 1 tbsp (15 mL) : about | - |
| cal | 31 |
| pro | 2 g |
| total fat | 2 g |
| sat. fat | 2 g |
| carb | 1 g |
| fibre | 0 g |
| chol | 8 mg |
| sodium | 62 mg |
| % RDI: | - |
| calcium | 4% |
| iron | 1% |
| vit A | 2% |
| folate | 1% |
Suggested Recipes
-
1 cup (250 mL) shredded extra-old cheddar cheese
1/2 cup 125 mL) crumbled sharp cold-pack cheddar cheese (such as MacLaren's Imperial)
1/2 cup (125 mL) light cream cheese,softened
1 tsp (5 mL) Worcestershire sauce
1 green onion, chopped
1/3 cup (75 mL) cream ale or brown ale
Preparation:
In food processor, pulse together extra-old and cold-pack Cheddar cheeses, cream cheese, Worcestershire sauce and onion until combined but still chunky. With motor running, pour in ale. Scrape down bowl; pulse until smooth.
Transfer to bowl; cover and refrigerate for at least 6 hours to allow flavours to blend. (Make-ahead: Refrigerate for up to 3 days.)
Transfer to bowl; cover and refrigerate for at least 6 hours to allow flavours to blend. (Make-ahead: Refrigerate for up to 3 days.)
Source
Canadian Living Magazine: May 2003
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