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.