Free-Cooking-Recipes.info

Potted Cheddar and Beer Spread

The flavors in this spread were inspired by Welsh rabbit, the ever-popular British sauce made with Cheddar cheese and beer and served over toast.

Prep: 15 minutes plus chilling and standing

1 ½ pounds extra sharp Cheddar cheese, shredded (6 cups)

1 can or bottle (12 ounces) beer

6 tablespoons butter or margarine, softened

1 tablespoon Dijon mustard

1 tablespoon Worcestershire sauce

1/8 teaspoon ground red pepper (cayenne)

1/8 teaspoon ground nutmeg assorted crackers.

1. In large bowl, stir cheese and beer until mixed. Let stand until cheese has softened, about 30 minutes.

2. In food processor with knife blade attached, process cheese mixture, butter, mustard, Worcestershire, ground red pepper, and nutmeg until smooth, 3 to 5 minutes.

3. Pack cheese mixture into airtight containers and store in refrigerator up to 1 month or in freezer up to 3 months. To serve, let cheese mixture stand at room temperature until soft enough to spread, about 30 minutes. Serve with crackers. Makes 5 cups.

Each tablespoon: About 44 calories, 2g protein, g carbohydrate, 4g total fat (2g saturated). 11 mg cholesterol, 68 mg sodium.

This site is for educational purposes only. The information provided should not be used for diagnosing or treating a health problem or disease. If you have, or suspect you have a health problem, you should consult your health care provider.