Smoky Garlic Beer Cheese

READY IN: 8hrs
Recipe by EdsGirlAngie

Even though I'm a closet Easy Cheeser, I like to make my own dips and spreads, and this is my favorite cheese spread. It's good and smoky and tastes great on saltine-type crackers, whole wheat crackers, and with crunchy sesame breadsticks. Prep time includes "sitting time".

Top Review by Mary the Disturbed

I couldn't get a creamy spreading consistency no matter how much I beat it, and I doubt that's possible without heating the cheeses to melt the cheddar. I tried just gently warming in the microwave. When that didn't work, I put everything in the top of a double boiler and gently warmed until blended. What I'd suggest for making this, if you want a creamy texture and not bits of cheese suspended in spread, would be to combine the cheeses and warm over a double boiler until just melted and blended, then remove from the heat and cool slightly, then add the other ingredients. I would also suggest starting at 1/4 teaspoon of liquid smoke and increasing it if you want more -- 3/4 gives it a degree of smokiness that steps on the other flavors somewhat, I think. That's a matter of taste, though, and the flavor combo of this spread is great. It also seems like it could serve as a good jumping-off point for other flavors that go well with cheese: for example, a fairly strong beer and some whole-grain mustard instead of the liquid smoke and garlic and tabasco. I'm going to have fun experimenting with this one!

Ingredients Nutrition


  1. In a small bowl, mix cheeses together.
  2. Beat in beer to make a creamy spreading consistency.
  3. Add garlic salt, Tabasco, Liquid Smoke and chili powder.
  4. Cover and chill several hours or overnight.
  5. Take out of refrigerator about 1/2 hour before serving.
  6. Garnish with crumbled cooked bacon if you wish.

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