An awesome spread for rye or pumpernickel bread. Serve it with a cold beer for extra enjoyment!
2 lbs. sharp cheddar cheese, at room temp. 2 cloves garlic, mashed 3 Tbs. Worcestershire sauce 1 tsp. dry mustard Tabasco to taste 1/2 bottle beer, or more as rec. 1 tsp. salt, to taste
Cut the cheese into cubes and place them in a food processor or electric mixer. Process until perfectly smooth. Add the garlic, Worcestershire, mustard, and Tabasco. Blend well. Add the beer, a little at a time, while continuing to beat the cheese, until the mixture is a good, firm spreading consistency—too much beer will make the cheese too fluffy. Stir in the salt, and refrigerate. This is a superb keeper. Serve on small slices of rye or pumpernickel bread. Delicious with cold, cold beer.
15-20