Best Smoky Kentucky Beer Cheese Recipes

KENTUCKY BEER CHEESE

Kentucky Beer Cheese image

This is an heirloom recipe from a restaurant on the Kentucky River near Lexington (out of business since the late 1990s). It's a quick fix for a party, one batch goes a long way, and it packs a great flavor punch for how easy it is! Serve this appetizer with chips, crackers, chopped vegetables, soft or crispy pretzels, warm bread...

Provided by germanyjess

Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes

Time 35m

Yield 8

Number Of Ingredients 5

Ingredients

1 (8 ounce) package sharp Cheddar cheese, cut into chunks
¼ teaspoon garlic powder
¼ teaspoon cayenne pepper
¼ teaspoon hot sauce
¼ cup warm beer

Steps:

Process Cheddar cheese chunks in the bowl of a food processor until crumbly. Add garlic powder, cayenne, and hot sauce. Begin pouring in the beer a little at a time, mixing until desired consistency has been reached.
Refrigerate for at least 30 minutes before serving.

Nutrition Facts : Calories 116.7 calories, Carbohydrate 0.7 g, Cholesterol 29.4 mg, Fat 9.3 g, Protein 7 g, SaturatedFat 5.9 g, Sodium 178.1 mg, Sugar 0.2 g

OLD KENTUCKY BEER CHEESE

Old Kentucky Beer Cheese image

I love to make this cheese. I make it a lot around Christmas for gifts, but it's great any time of the year.

Provided by southern chef in lo

Categories Spreads

Time 20m

Yield 15 serving(s)

Number Of Ingredients 7

Ingredients

2 lbs sharp cheddar cheese, at room temperature
2 garlic cloves, mashed
3 tablespoons Worcestershire sauce
1 teaspoon dry mustard
Tabasco sauce
6 ounces beer (may need a little more)
1 teaspoon salt

Steps:

Cut cheese into cubes, place in food processor; process until smooth. Add garlic, Worcestershire sauce, mustard, and Tabasco, blend well.
Add the beer a little at a time while blending cheese, until the cheese is a good firm spreading consistency (too much beer will make cheese fluffy so pour a little at a time).
Stir in salt and refrigerate.
Serve with slices of pumpernickel or crackers--great with cold beer.

ROSSANN'S KENTUCKY BEER CHEESE

Rossann's Kentucky Beer Cheese image

This recipe comes from my stepmom. Beer cheese is a tradition in Kentucky with some of the most famous brands coming from the Central Kentucky region. This recipe is no exception. It uses velveeta unlike the traditional recipe I am use to, but it is much easier than having to blend it forever in the food processor or blender. A must have for any Derby party or tailgate! Serve with crackers, veggies, or potato chips.

Provided by AbsurdBookNerd

Categories Spreads

Time 15m

Yield 40 ounces

Number Of Ingredients 7

Ingredients

2 lbs Velveeta cheese, cut into small pieces
2 teaspoons Tabasco sauce
3 garlic cloves, minced
1 teaspoon cayenne pepper
1 teaspoon Worcestershire sauce
1 cup mayonnaise
8 ounces beer

Steps:

Add all ingredients to a sauce pan.
Melt cheese & stir over medium heat until everything is smooth & combined.
Put into containers with lids & put in fridge until cold all the way through (may freeze for later use).
Add extra mayo for a creamier result.
Add extra Tabasco sauce if you like it really hot.
Enjoy with cut up veggies, pretzels, chips, crackers, etc.

Nutrition Facts : Calories 93.9, Fat 6.9, SaturatedFat 3.5, Cholesterol 19.4, Sodium 380.7, Carbohydrate 3.9, Sugar 2.2, Protein 3.8

SMOKY KENTUCKY BEER CHEESE

SMOKY KENTUCKY BEER CHEESE image

This is traditional Kentucky beer cheese with my own delicious twist - smoke! Makes a great appetizer to go with that cold beer on game day, and it just wouldn't be Derby Day without it! Feel free to adjust the heat to your liking.

Provided by Teresa G. @sokygal

Categories Cheese Appetizers

Number Of Ingredients 8

Ingredients

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...