Kentucky Derby Spread Recipes

KENTUCKY BEER CHEESE SPREAD

Kentucky Beer Cheese Spread image

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

Ingredients

1 cup beer
1 pound extra-sharp Cheddar cheese, shredded
2 cloves garlic, minced
1 teaspoon dry mustard powder
½ teaspoon freshly ground black pepper
½ teaspoon cayenne pepper
¼ teaspoon salt
¼ teaspoon hot pepper sauce (such as Tabasco®)
¼ teaspoon Worcestershire sauce
1 pinch cayenne pepper, or to taste

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

KENTUCKY DERBY BENEDICTINE DIP

Kentucky Derby Benedictine Dip image

This spread can be used as a dip or sandwiches and canapes. It was made popular at Louisville's Benedict's Restaurant earlier in this century for the Kentucky Derby.

Provided by pink cook

Categories Spreads

Time 15m

Yield 2 cups, 16 serving(s)

Number Of Ingredients 10

Ingredients

1 large English cucumber, peeled and seeded
1 (8 ounce) package light cream cheese, softened
2 tablespoons onions, minced
1/4 teaspoon salt
1 tablespoon light mayonnaise
1 tablespoon light sour cream
1 dash green food coloring (optional)
2 tablespoons fresh dill weed, snipped
vegetables, crudites
crackers, tortilla or pita bread chips

Steps:

Grate cucumber and drain in a fine mesh sieve. Combine cucumber, cream cheese, onion, salt, mayonnaise, sour cream and food coloring (if using) in a food processor.
Transfer to a bowl and add chopped dillweed. Taste for seasoning.
Serve with vegetable crudites as baby carrots, broccoli, cauliflower, celery, grape tomatoes, sugar snap peas; or white and blue con tortilla or pita bread chips.

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