Spicy cheddar & beer spread

  • 8 ounces grated old white cheddar
  • 1 tbsp and a bit of Worcestershire sauce
  • 14 shakes of Tabasco sauce
  • About a teaspoon and a half of paprika
  • 1 ancho chili, ripped to little bits

Put in a food processor, slowly drizzle in about 4 oz of good beer — more or less, depending on how much moisture is in the cheese.

Blend until smooth, refrigerate. Give it a few hours for the flavors to blend. Remove from fridge about a half-hour before serving.

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About pat

Photographer and writer. I love taking pictures of food that make it look irresistible. Prime interests is field-to-table food, closely followed by gardening and urban nature.

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