If y’all know anything about me, you know I love cheese. All kinds of cheese. Did you know there is such a thing as beer cheese? I grew up eating this delicious dip pretty much every day as an after school snack. It wasn’t until I went to college in Alabama that I realized it was a Kentucky specialty. Beer cheese is a creamy, spicy dip made with, well, beer and cheese. You’re likely to find it at any UK football or Keeneland tailgate.
I got a recipe for Hall’s beer cheese, my favorite brand and a staple in Lexington, years ago from my grandmother. I’ve tweaked it a bit and toned down the spice a tad. The great thing about this recipe is that it’s entirely made in the food processor, so there’s very little manual labor! Just throw everything in and press a button. Check out the recipe below.
- 1 pound block of sharp cheddar cheese
- 1/2 yellow onion, roughly chopped
- 2 tsp minced garlic
- 2 tsp Worcestershire sauce
- 1/2 - 1 tsp Cayenne pepper
- 1/2 tsp salt
- 1 bottle full-flavored beer*
- At least one hour before you're ready to start making your dip, open beer and let sit on counter (weird, I know, but stale beer works better!)
- Add onion to food processor and pulse until finely minced.
- Add all spices to processor.
- Chop cheese into two inch cubes; add one cube to processor at a time while pulsing.
- Slowly pour in beer while pulsing until you reach a creamy consistency and no chunks of cheese remain. I usually use about half a bottle of beer or a little less.
- Serve with crackers, pretzels, carrots and celery sticks. I'm a Wheat Thins gal! Store leftovers in fridge.
- *I would avoid using a light beer. Since it's almost Cinco de Mayo, I used Modelo this time, but also love Kentucky Ale. A good old Budweiser works too.
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