Easy Beer Cheese – Two Ways
So I was trying to relax at the nail salon while getting an overdue and much deserved manicure and pedicure. I had a glass of delicious red wine in my hand and reached for some beer cheese when I’m abruptly awakened from my dream like state with a complaint from Lisa. You have never put this beer cheese on your blog. What?
Au contraire mon frere.
I have put Lisa’s beer cheese recipe on this ridiculous website, but I can understand the oversight since it wasn’t in the title. It was actually the first recipe I shared when I launched my new look almost two years ago.
In order to make Lisa
eat her words happy and because I absolutely cannot get excited about either one of the teams playing in the Super Bowl this year, so I’m going to be faceplanting in some beer cheese only coming up long enough to watch commercials and hope Tom Brady gets sacked, I share with you two versions of beer cheese – Lisa’s original and pimento.
Yes, from the girl who said she doesn’t like pimentos because she doesn’t like olives. I’m looking at you, Lisa.
- 8 ounces cream cheese, softened
- 4 ounces extra sharp white cheddar cheese, shredded
- 2 - 3 cloves garlic
- 1 -2 dashes Worcestershire sauce
- 1/2 = 3/4 cup beer
- Combine cream cheese, cheddar, garlic, and Worcestershire Sauce in the bowl of a food processor and pulse until combined.
- With the food processor running, slowly stream in beer until desired consistency is reached
- Combine 8 ounces of pimento cheese, 4 ounces cream cheese, garlic, and Worcestershire sauce in a food processor and pulse until combined.
- With food processor running, slowly stream in beer until desired consistency is reached
- I used my Irish Red Ale home brew for this, but you can use any beer that you want. Just remember that it is going to taste like whatever beer you use, so be careful of anything too hoppy or with flavors you don’t want in your cheese.
- Serve with pretzels, chips, bread, pita, vegetables, or any other kind of snack you like