Never Not Hungry

Beer Cheese with Jalapeño Flatbread

Amanda

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This beer cheese is one of my favorite, most trusted party recipes, perfect for entertaining.  It’s always a hit!  Hey, did I also mention how easy this is?  It’s as simple as shredded some cheddar cheese and combining everything in the food processor until smooth and spreadable.This recipe is inspired by a restaurant/brewery I used to eat at when I lived in Iowa City called Backpocket Brewery.  They use one of their lager-style beers in their version, but if you can find a locally made wheat beer, all the better!  Spicy, spreadable cheese flavored with yeasty wheat beer gives it character and makes the most addictive dip EVER, especially when served with warm, homemade jalapeño flatbread.

This would be awesome in a grilled cheese sandwich, as a spread for a BLT, on top of a baked potato…the possibilities are truly endless and totally up to you.  Just ask yourself: would cheese be good with this?  Trick question because the answer is always yes, so put it on everything!

Beer + cheese is the best combo, so how could beer cheese dip not be killer?  Answer: IT CAN’T.

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Beer Cheese with Jalapeño Flatbread

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  • Author: Amanda
  • Yield: 8 to 10 servings 1x

Description

Creamy, smooth beer cheese flavored with garlic, Worcestershire, ground mustard and yeasty wheat beer makes the best party food/appetizer, perfect for lots of hungry people who love beer + cheese + dipping.

Ingredients

Scale
  • 1 pound sharp yellow cheddar cheese
  • 1 large garlic clove, coarsely chopped
  • 2 teaspoons Worcestershire sauce
  • 1/4 teaspoon ground mustard
  • Pinch of cayenne pepper, to taste
  • 3/4 cup Hefeweizen wheat beer
  • Kosher salt and freshly ground black pepper
  • Thinly sliced green onions, for garnish if desired
  • Jalapeno flatbread, cut into wedges and lightly toasted
  • Assorted crackers and pretzels, for serving

Instructions

  1. Coarsely grated the cheese using a box grater or the shredder attachment on a food processor.  In the bowl of a food processor, combine the grated cheese, garlic, Worcestershire sauce, ground mustard, and cayenne.  Pulse 4 to 5 times to combine.  With the processor running, slowly pour in the beer, blending until a smooth mixture forms.  Season with salt and pepper to taste.
  2. Transfer the beer cheese to a lidded container and refrigerate for at least 4 hours, and up to overnight, to allow the flavors to meld.  Bring to room temperature before serving with the jalapeno flatbread, crackers and pretzels (or whatever else you like!).

Notes

Inspiration: Beer Cheese on tastingtable.com

  • Category: Appetizers

Find it online: https://nevernothungry.com/beer-cheese-with-jalapeno-flatbread/

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