Cheddar Beer Spread
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This recipe makes 2 cup servings
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 |
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.
Ingredients
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
- Keywords : Appetizers; Make-Ahead; Refrigerate/Chill; Cheddar cheese; Beer; Cream cheese; Green onions; Condiments/sauces;
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