Beer Cheese

Ingredients

• 0.5 cup beer
• 16 ounces sharp cheddar cheese – shredded
• 3 cloves garlic – minced
• 0.5 tsp dry mustard
• 1 tsp paprika
• 0.75 tsp cayenne pepper
• 0.5 tsp kosher salt
• 0.25 tsp black pepper
• 2 tsp Worcestershire sauce
• 1 tsp hot sauce
• celery sticks – for serving
• crackers – for serving

Instructions

1. Pour the beer into a measuring cup and let it stand 10–15 minutes to lose some carbonation; this helps the mixture blend smoothly. Meanwhile, shred the cheddar if not pre-shredded.
2. Add the minced garlic, dry mustard, paprika, cayenne, salt, and black pepper to a food processor. Pulse 10–15 seconds to combine and finely mince the garlic.
3. Add the shredded cheddar cheese and pulse until the cheese is finely broken down, 20–30 seconds.
4. With the processor running, stream in the Worcestershire sauce and hot sauce, then slowly pour in the beer. Process until the mixture is very smooth and spreadable, 60–90 seconds, scraping the bowl as needed.
5. Taste and adjust seasoning, adding a pinch more salt or cayenne if desired.
6. Transfer the beer cheese to a container, press plastic wrap directly onto the surface, and refrigerate 12–24 hours until the flavors meld and the spread firms.
7. Stir before serving. Serve with celery sticks and crackers.