Beer cheese has been around a long time in Kentucky starting with Johnnie Allman’s snappy beer cheese and Allman’s Restaurant on the River back in the thirties! Just about everyone in Kentucky knows about his beer cheese. This is the way I make my beer cheese. It is more like a spread than a dip.
2 cups or 16 ounces cheddar cheese, finely shredded (I used the already shredded cheese in the package for both the cheddar and Swiss cheese)
1 cup or 8 ounces Swiss cheese, finely shredded
1/8 to 1/4 spoonful of cayenne pepper
1/2 teaspoon garlic powder
1/2 teaspoon dry mustard
1 1/2 teaspoons Worcestershire sauce
4 to 5 drops hot sauce (can use more)
1/2 to 1 cup stale beer (Best to use regular beer and not light beer)
This is best made using a food processor but you can use a mixer as well. Add all ingredients to food processor and pulse a few times; turn on and process until cheese is kind of creamy and will spread easily. If using a mixer, you can put cheese mixture in microwave for about a minute to make it easier to mix. This will keep for at least a week or longer in the refrigerator. Makes about 3 cups. Serve on crackers of your choice. Enjoy!
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Filed under: Beer Cheese Spread Tagged: | Beer, beer cheese spread, cayenne, cheddar cheese, cheese, easy recipes, Entertaining, Holidays, hot sauce, southern lady, stale beer, Super Bowl, swiss cheese
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LOVE LOVE LOVE beer cheese!!! Thanks for sharing!
I think you could add some onions and green olives to this. Would be awesome !
Wondering about cheese measurements – I have typically seen that the chunk cheese to shredded conversion was 4 ounces for a cup and 8 ounces for two cups. I acknowledge that there never can be enough cheese (or bacon); however, I am thinking that your chunk cheese weight above would yield 4 cups and 2 cups respectively of the two cheeses. Thanks
this would be great for our super bowl party.
I know it may get me shot, but can this be made without the beer and what liquid would you use in its place?
I don’t know what you would replace it with, Scott. Never heard of anyone making it without the beer.
I was trying to find a way to remove the alcohol from the spread. Maybe I can just heat the beer on the stove to evaporate it. Thank you for the quick response.