SMOKY KENTUCKY BEER CHEESE

SMOKY KENTUCKY BEER CHEESE image

Provided by Teresa G. @sokygal

Number Of Ingredients 8

8 ounce(s) sharp cheddar cheese, freshly shredded
8 ounce(s) smoked cheddar cheese, freshly shredded
1 1/2 teaspoon(s) minced garlic
1/2 teaspoon(s) dry mustard powder
1/2 teaspoon(s) salt
1/4 to 1/2 teaspoon(s) cayenne pepper (or more if you love heat!)
1 1/2 tablespoon(s) worcestershire sauce
5-6 ounce(s) beer, flat (no lite beer)

Steps:

Gather and prep ingredients (pour beer into measuring cup and allow to sit on the countertop for at least an hour, mince garlic, shred cheeses etc...)
Add to the bowl of food processor, fitted with an "S" blade, the cheeses, minced garlic, dry mustard, salt and cayenne pepper.
Process on "puree" setting for 30 seconds, then add worcestershire sauce.
With machine running, slowly pour about 5 ounces of the flat beer through the spout. Puree mixture for an additional 2 minutes (if at any point the mixture begins to form a ball, stop the processor and use a long spoon or spatula to break up the ball and scrape down the sides, then continue to process until mixture reaches desired smooth consistency.) Beer cheese should be both dippable and spreadable, not runny like queso.
May be served immediately, but better if allowed to rest, covered, in refrigerator overnight. Serve with chips, carrot and celery sticks, pretzels, crackers etc...