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Beer-Cheese Spread


Use with crackers, toast, chips or vegetables. Refrigerate this spread in a covered container for several days to give the flavors a chance to blend.


  • 1 pound mild Cheddar cheese
  • 1 pound sharp Cheddar cheese
  • 2 cloves garlic, minced
  • 3 tablespoons Worcestershire sauce
  • 1 teaspoon seasoned salt
  • 1 teaspoon dry mustard
  • Dash of hot pepper sauce
  • Dash of garlic powder
  • 1 (12 ounce) can beer (at room temperature)


  1. Shred cheeses. Combine with garlic; soften to room temperature.
  2. Add Worcestershire sauce, seasoned salt, mustard, hot pepper sauce, garlic powder, and enough beer to make a spreadable mixture.

Makes about 8 cups (you can halve the recipe, or freeze some for later).

Per 2 tablespoons: 60 cal, 4.7 g fat, 15 mg cholesterol, .6 g carbohydrates, 0 g fiber, 3.6 g protein, 117 mg sodium

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