Ingredients: 3 tbsp Worcestershire Sauce 1 tsp dry mustard 1 dash hot pepper sauce 1 tsp salt 1/2 pkg beer (1/2 bottle) 2 clove garlic, mashed 2 lb Cheddar Cheese, sharp at room temp Directions:Cut the cheese into cubes and place them in a food processor or electric mixer. Process until perfectly smooth. Add the garlic, Worcestershire, mustard, and tabasco. Blend well. Add the beer, a little at a time, while continuing to beat the cheese, until the mixture is a good, firm spreading consistency. (Too much beer will make the cheese too fluffy.) Stir in the salt, and refrigerate. (This is a superb keeper.) Serve on small slices of rye or pumpernickle bread. Delicious with cold, cold beer. |