Clarkes Beer Cheese Spread Recipes
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
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.
KENTUCKY BEER CHEESE SPREAD
If you're a fan of beer and cheese like I am, you're going to enjoy this unique and super-easy cheese spread!
Provided by Chef John
Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes
Time 15m
Yield 24
Number Of Ingredients 10
Steps:
- Pour beer into a bowl and whisk until beer loses its carbonation, about 30 seconds. Set aside.
- Place shredded cheese into the work bowl of a food processor; add garlic, dry mustard powder, black pepper, 1/2 teaspoon cayenne pepper, salt, hot sauce, Worcestershire sauce, and flat beer.
- Process until smooth and creamy, pulsing a few times, scraping the sides, and blending for about 2 total minutes. Taste and adjust seasoning. If adding more seasoning, pulse a few times to mix.
- Transfer cheese spread to a bowl and sprinkle with a pinch of cayenne pepper. Spread tastes best when refrigerated overnight to blend flavors, but it can be served right away if needed.
Nutrition Facts : Calories 82.1 calories, Carbohydrate 0.8 g, Cholesterol 19.9 mg, Fat 6.3 g, Protein 4.8 g, SaturatedFat 4 g, Sodium 144.1 mg, Sugar 0.1 g
CLARKE'S BEER CHEESE SPREAD
This has been popular in my family for decades. The old way my father made it was to grind the cheese in a meat grinder, then beat the mixture in the electric mixer, which was time consuming. I've experimented and developed a quicker way to make it with a food processor. Just make sure you have one with a strong motor. The spread keeps for at least a couple of weeks in the fridge. Before serving, it is better to let it come to room temperature. Serve with crackers as an appetizer. Can be warmed in the microwave for Welsh rarebit as well.
Provided by paullorton
Categories Cold Cheese Dips
Time 40m
Yield 20
Number Of Ingredients 8
Steps:
- Place the mild and sharp Cheddar cheese, Worcestershire sauce, dry mustard, garlic, hot pepper sauce, and salt into a food processor; pulse a few times to finely chop ingredients. Slowly pour beer into the cheese mixture as the processor is running to make a smooth spread, about 1 minute. Transfer to a bowl, chill, and serve. The spread will firm up when chilled; if too stiff, mix in more beer, a teaspoon at a time, to desired consistency.
Nutrition Facts : Calories 191.6 calories, Carbohydrate 1.7 g, Cholesterol 47.7 mg, Fat 15.1 g, Protein 11.4 g, SaturatedFat 9.6 g, Sodium 425.1 mg, Sugar 0.5 g
BEER CHEESE SPREAD
A good snack on crackers. Eaten while watching many Super Bowls, among other occasions. I've also given it as a gift at Christmas.
Provided by echo echo
Categories Spreads
Time 10m
Yield 1 quart
Number Of Ingredients 6
Steps:
- Grate the cheeses finely.
- Mix the cheeses with the garlic, dry mustard and Worcestershire.
- Gradually beat in the beer until the mixture is well blended and of spreading consistency.
- Store in a covered container in the refrigerator.
- Serve at room temperature.
BEER CHEESE SPREAD
Make and share this Beer Cheese Spread recipe from Food.com.
Provided by mckeowbc
Categories Spreads
Time P1DT5m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Mix first five ingredients together.
- Slowly add beer.
- Check salt level.
- Put in tightly sealed container or crock and refrigerate for 24 hours.
Nutrition Facts : Calories 250.3, Fat 18.9, SaturatedFat 12, Cholesterol 59.5, Sodium 376.6, Carbohydrate 2.9, Sugar 0.5, Protein 14.4
PRETZELS AND BEER CHEESE SPREAD RECIPE BY TASTY
Here's what you need: shredded cheddar cheese, garlic, worcestershire sauce, whole grain mustard, sweet paprika, cayenne pepper, fine sea salt, freshly ground black pepper, beer, pretzel stick, unsalted butter, worcestershire sauce, white sesame seed, garlic powder, onion powder, fine sea salt, freshly ground black pepper
Provided by Chris Salicrup
Categories Snacks
Yield 6 servings
Number Of Ingredients 17
Steps:
- Preheat oven to 300°F (150˚C).
- In a large bowl, whisk together the melted butter, Worcestershire sauce, sesame seeds, garlic powder, onion powder, sesame seeds, salt, and black pepper.
- Add the pretzels and toss to coat. Transfer to a baking sheet and spread evenly.
- Bake until the pretzels are crisp and the seeds golden, stirring often, 10-15 minutes. Set aside to cool completely.
- In a food processor combine the cheese, garlic, Worcestershire sauce, mustard, paprika, cayenne pepper, salt, and black pepper, and pulse to combine.
- With the processor running, slowly pour in the beer, blending until the mixture is smooth and spreadable. Season with salt, pepper, and cayenne to taste.
- Transfer the beer cheese to a serving bowl and cover with plastic wrap. Refrigerate for at least 2 hours or up to overnight.
- Serve beer cheese with pretzels.
- Enjoy!
Nutrition Facts : Calories 553 calories, Carbohydrate 44 grams, Fat 30 grams, Fiber 2 grams, Protein 22 grams, Sugar 2 grams
CLARKE'S BEER CHEESE SPREAD
This has been popular in my family for decades. The old way my father made it was to grind the cheese in a meat grinder, then beat the mixture in the electric mixer, which was time consuming. I've experimented and developed a quicker way to make it with a food processor. Just make sure you have one with a strong motor. The spread keeps for at least a couple of weeks in the fridge. Before serving, it is better to let it come to room temperature. Serve with crackers as an appetizer. Can be warmed in the microwave for Welsh rarebit as well.
Provided by paullorton
Categories Cold Cheese Dips
Time 40m
Yield 20
Number Of Ingredients 8
Steps:
- Place the mild and sharp Cheddar cheese, Worcestershire sauce, dry mustard, garlic, hot pepper sauce, and salt into a food processor; pulse a few times to finely chop ingredients. Slowly pour beer into the cheese mixture as the processor is running to make a smooth spread, about 1 minute. Transfer to a bowl, chill, and serve. The spread will firm up when chilled; if too stiff, mix in more beer, a teaspoon at a time, to desired consistency.
Nutrition Facts : Calories 191.6 calories, Carbohydrate 1.7 g, Cholesterol 47.7 mg, Fat 15.1 g, Protein 11.4 g, SaturatedFat 9.6 g, Sodium 425.1 mg, Sugar 0.5 g
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