Beer Cheese Dip
Our German Beer Cheese recipe is easy to make in a food processor. A creamy spread or dip served with pretzels, rye bread and sausage.
Servings: 6
Calories: 472kcal
Equipment
- measuring cups
- measuring spoons
- Food Processor or Blender
- cheese grater
Ingredients
- 250 g Aged Cheddar Cheese cubed
- 400 g Havarti or Mozzarella cubed
- 2 Garlic Cloves
- 1/4 cup Cocktail Onions
- 1 tbsp Dijon Mustard
- Black Pepper
- 1/8 tsp Sweet Paprika
- 1/8 tsp Worcestershire Sauce
- 1 cup Lager or Pilsner
Instructions
- Place the cheeses, garlic, cocktail onions, mustard, black pepper, paprika and Worcestershire sauce in a high-speed blender. Add half the beer. Pulse to combine. Add remaining beer then puree until smooth.
- Transfer beer cheese to an airtight container and store in the fridge until ready to use or up to a week.
- TO SERVE: remove beer cheese from the fridge and let sit for 30 minutes to help it soften. Serve with rye bread, pretzels, cornichon pickles, cocktail onions and salami.
Nutrition
Calories: 472kcal | Carbohydrates: 5.9g | Protein: 28.7g | Fat: 37g | Saturated Fat: 24g | Cholesterol: 120mg | Sodium: 857mg | Potassium: 63mg | Fiber: 0.3g | Sugar: 3g | Calcium: 818mg
