Beer Cheese

  • 1 lb. extra-sharp Cheddar cheese, cubed, at room temperature

  • 4 oz. cream cheese, softened

  • ¼ C. unsalted butter, softened

  • 1 onion, chopped

  • 1 Tbsp. Worcestershire sauce

  • 2 tsp. Dijon mustard

  • ¼ tsp. cayenne pepper

  • ½ C. stout beer, at room temperature (such as Guinness)

  • 1 bag pretzel sticks

  • 6 celery stalks

  • 1 cucumber

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.

Serves 12

nothyme