Best Cheddar Ale Spread Recipes

Cheddar Ale Pub Spread image

Provided by Millereg

Categories Spreads

Time 25m

Yield 1 pound, 8 serving(s)

Number Of Ingredients 7

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

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.

CHEDDAR ALE PUB SPREAD image

Categories Appetizer

Yield 8 Servings

Number Of Ingredients 7

8 ounces old cheddar cheese, shredded
8 ounces cream cheese, softened
1/3 tablespoon strong ale or 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

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.

Cheddar Ale Spread image

Provided by Betty Graves

Categories Dips

Time 10m

Number Of Ingredients 6

8 oz cream cheese
2 tsp dijjon mustard
1 1/2 c shredded extra sharp cheddar cheese
2 Tbsp heavy cream
1/4 c beer (anything but light)
2 Tbsp fresh parsley (i substituted 2 teaspoons dried)

Steps:

1. Combine cream cheese, mustard, cheddar cheese, cream and salt in a food processor. Process for 30 seconds, add beer, and continue processing until very smooth. Pulse in the parsley until just dispersed.
2. This can be stored in the refrigerator for up to 4 days. You will need to take out an hour before serving if you do refrigerate.

CHEDDAR ALE SPREAD image

Yield 2-3/4 cups 2-3/4 cups

Number Of Ingredients 8

One 8 oz pkg cream cheese
1 tsp. dijon mustard
2 tsp. worcestershire sauce
12 oz (3/4 pound) cheddar cheese extra sharp, shredded
1 large garlic clove, finely minced
1/2 tsp. Louisiana style hot sauce, or to taste
pinch or two of cayenne pepper
1/2 cup pale ale

Steps:

Combine all except beer in food processor. Process about a minute or until combined well. Add ale, continue processing until mixture is very smooth. Remove the mixture from the food processor into a crock or serving bowl and cover tightly, and chill overnight. This can be stored in refrigerator for up to a week. Remove from refrigerator about an hour before serving.