Cheddar Ale Pub Spread Recipes

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GERMAN BEER CHEESE SPREAD

We love recipes inspired by our German heritage. This tangy spread is fantastic served alongside everything, including pretzels and pumpernickel or crackers and sausage. Choose your favorite beer-the flavor really comes through. -Angela Spengler, Tampa, Florida

Provided by Taste of Home

Categories     Appetizers

Time 15m

Yield 2-1/2 cups.

Number Of Ingredients 8



German Beer Cheese Spread image

Steps:

  • Place cheese in a food processor; pulse until finely chopped, about 1 minute. Add Worcestershire sauce, mustard, garlic, salt and pepper. Gradually add beer while continuing to process until mixture is smooth and spreadable, about 1-1/2 minutes., Transfer to a serving bowl or gift jars. Refrigerate, covered, up to 1 week. Serve with crackers or vegetables.

Nutrition Facts : Calories 95 calories, Fat 8g fat (5g saturated fat), Cholesterol 24mg cholesterol, Sodium 187mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 6g protein.

1 pound sharp cheddar cheese, cut into 1/2-inch cubes
1 tablespoon Worcestershire sauce
1-1/2 teaspoons prepared mustard
1 small garlic clove, minced
1/4 teaspoon salt
1/8 teaspoon pepper
2/3 cup German beer or nonalcoholic beer
Assorted crackers or vegetables

CHEDDAR ALE PUB SPREAD

Make and share this Cheddar Ale Pub Spread recipe from Food.com.

Provided by Millereg

Categories     Spreads

Time 25m

Yield 1 pound, 8 serving(s)

Number Of Ingredients 7



Cheddar Ale Pub Spread image

Steps:

  • Place cheeses in food processor or blender, process until smooth.
  • Gradually add ale, mustard and cayenne pepper.
  • If mixture is soft, refrigerate until firm enough to hold shape.
  • Mould into a disc shape (a sphere or ball!!).
  • Combine pecans and parsley.
  • Pat the mixture onto the ball or roll the ball in the mixture until the cheese mixture is covered completely.
  • Place on a serving plate or board and surround with crackers or flatbreads.
  • Slices of apple are nice with this too.

8 ounces old cheddar cheese, shredded
8 ounces cream cheese, softened
1/3 tablespoon strong ale or 1/3 tablespoon beer
1 teaspoon dry mustard
1/4 teaspoon cayenne pepper
1/2 cup pecans, toasted and finely chopped
1/2 cup fresh parsley, finely chopped

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