MY BEER CHEESE

MY BEER CHEESE image

Provided by theresa dibert

Time 1h

Number Of Ingredients 6

6 c shredded extra sharp cheddar cheese ( very importantant to use extra sharp)
1 12 oz. can beer ( do not use light beer)
6 Tbsp butter softened
1 Tbsp dijon mustard
1/8 tsp cayenne pepper ( add more if you like hot beer cheese)
1/8 tsp nutmeg

Steps:

1. IN A LARGE BOWL POUR BEER OVER TOP OF CHEESE AND COMBINE. LET STAND AT ROOM TEMP. FOR 30 MINUTES, OR UNTIL CHEESE SOFTENES.
2. BLEND CHEESE MIXTUR, BUTTER, DIJON MUSTARD, CAYENNE, AND NUTMEG IN A FOOD PROCESSOR TILL SMOOTH; ABOUT 3-5 MINUTES.
3. I USE WITH GOURMET CRACKERS, OR I BUY ROUND LOAVES OF PUMPERNICKLE OR HAWIAN BREAD AND CUT CENTER OUT AND TEAR CUT OUT INTO BITE SIZED PIECES AND FILL BREAD CENTER UP WITH THE BEER CHEESE AND USE THE BITE SIZED PIECES TO DIP. FREEZE IT UP IN POTION SIZES TO KEEP ON HAND.