Best Smoky Kentucky Beer Cheese Recipes

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KENTUCKY BEER CHEESE



Kentucky Beer Cheese image

The only thing better than a creamy cheese dip? A creamy cheese dip with beer mixed in.

Provided by Liv Dansky

Time 10m

Number Of Ingredients 9

1 pound extra-sharp Cheddar cheese, cubed, at room temperature
4 ounces cream cheese (from 1 [8-ounce] package), softened
¼ cup unsalted butter, softened
½ cup chopped white onion (from 1 [5-ounce] onion)
1 tablespoon Worcestershire sauce
2 teaspoons Dijon mustard
¼ teaspoon cayenne pepper
½ cup stout beer, at room temperature (such as Guinness)
Serving options: pretzel sticks, celery sticks, cucumber spears

Steps:

  • Process Cheddar cheese, cream cheese, and butter in a food processor until combined, 1 minute to 1 minute and 30 seconds Add onion, Worcestershire, Dijon, and cayenne; process until combined, about 30 seconds. While food processor is running, slowly pour in beer, and process until mixture is completely smooth and beer is fully absorbed, about 45 seconds.
  • Serve immediately with pretzels, celery, and cucumber. Alternatively, transfer to an airtight container, and refrigerate up to 2 days. Bring to room temperature before serving, about 15 minutes.

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

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

KENTUCKY BEER CHEESE



Kentucky Beer Cheese image

I grew up in central Kentucky and now hold a Kentucky Derby party out here in California every year now. It was approaching and I was jonesin for Hall's Beer Cheese. This was the recipe I settled on...

Provided by tilthouse

Categories     Spreads

Time 8h15m

Yield 1 batch, 20 serving(s)

Number Of Ingredients 6

20 ounces extra-sharp cheddar cheese, grated
2 garlic cloves, grated
7 ounces bottled dark beer, flat
1/8 teaspoon salt
Tabasco sauce
mustard powder (optional)

Steps:

  • Open beer and bring to room temperature It is desirable to get most of the gas out of the beer, but don't let it get stale. You can heat it in the microwave a bit if you are in a hurry, but don't boil it.
  • Grate cheese and garlic in a food processor.
  • Switch to the mixing blade and add remaining ingredients, mixing until thoroughly blended.
  • Refridgerate overnight. This really helps the flavors develop and meld properly.

Nutrition Facts : Calories 119.2, Fat 9.4, SaturatedFat 6, Cholesterol 29.8, Sodium 191.3, Carbohydrate 0.8, Sugar 0.1, Protein 7.1

KIM'S KENTUCKY BEER CHEESE



Kim's Kentucky Beer Cheese image

Beer Cheese dates back to the 1940's in Clark Co. when it is believed to first be made by Joe Allman for his cousin, John Allman's, restaurants on the Kentucky River. Since then people have fallen for this delicious spread that goes great on carrots, celery, crackers, pretzels, potato chips or anything you want! I grew up with beer cheese and didn't realize it was exclusive to Kentucky until we moved to South Carolina. I now make it for all our Carolina friends every Christmas.

Provided by AbsurdBookNerd

Categories     Spreads

Time P2DT15m

Yield 32 serving(s)

Number Of Ingredients 10

6 -8 ounces beer (Flat, I think PBR works just fine)
1 lb sharp cheddar cheese, grated
2 garlic cloves, minced
1/4 small onion, minced
1 teaspoon dried mustard
1/4 teaspoon hot sauce
1/4 teaspoon Worcestershire sauce
1/4 teaspoon black pepper
1/8 teaspoon salt
1 pinch cayenne

Steps:

  • Pour beer into a glass or bowl and let it go flat.
  • Combine remaining ingredients in food processor and PULSE until slightly blended.
  • Then turn processor ON and slowly pour in beer until you get desired consistency. Mixture should be somewhat soft, but will harden in refrigerator.
  • Make at least two days ahead of time, the longer the flavors have to blend the better. Store in ceramic crocks or good ole Tupperware. Serve with pretzels, crackers, potato chips, carrot sticks, celery, etc. Enjoy the taste pf home!

Nutrition Facts : Calories 60.6, Fat 4.7, SaturatedFat 3, Cholesterol 14.9, Sodium 99, Carbohydrate 0.5, Sugar 0.1, Protein 3.6

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

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.

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

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

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

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...

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