Cheddar-Ale Spread

KlynnPadilla's Note:

Adapted from the Brown Eyed Baker. Serve with fresh veggies, pita wedges, crackers, pretzels, etc. Yield is an estimate.

• Total Time: 5 mins
• Prep Time: 5 mins
• Cook Time: 0 mins

Ingredients:

Yield: 0.5 cup

• 8 ounces cream cheese , softened
• 2 teaspoons Dijon mustard
• 2 ½ cups shredded extra-sharp cheddar cheese
• 2 tablespoons heavy cream
• 1 dash Worcestershire sauce
• 1 pinch cayenne (optional)
• ¼ teaspoon salt
• ¼ teaspoon ground black pepper
• ¼ cup beer (not light)
• 2 tablespoons chopped fresh parsley

Directions:

1. Combine the cream cheese, mustard, cayenne (if using), cheddar, cream, salt and pepper in food processor.
2. Process about 30 seconds, then add the beer and Worcestershire.
3. Continue processing until very smooth. Add parsley and pulse until just dispersed.
4. Can be stored in the refrigerator up to four days; remove 1 hour before serving.