Cheddar Ale Spread

This recipe is an adaption from the recipe from the Brown-Eyed Baker and is great for those evenings of entertaining during the holidays.
photo from The Brown-Eyed Baker
8 oz. cream cheese
2 teaspoons Dijon mustard
2½ cups shredded extra-sharp cheddar cheese
2 tablespoons heavy cream
¼ teaspoon salt
¼ cup beer (pretty much anything but a light beer)
2 tablespoons chopped fresh cilantro

Combine the cream cheese, mustard, cheddar cheese, cream, and salt in a food processor. Process for 30 seconds, add the beer, and continue processing until very smooth. Pulse in the cilantro until just dispersed.
This can be stored in the refrigerator for up to 4 days.


  1. This looks amazing, you have some wonderful recipes here! Have to follow!!!

  2. I glad you like how the recipes look. We have enjoyed them. Please leave a comment if you have tried a recipe, whether you liked it or not -let me know.


    got to try this one!

  4. oh my goodness, this looks delicious! I want some with a box of crackers right now!


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