Beer Cheese Spread |
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| Servings | Preparation Time | Cooking Time | Notes | Calories | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 1-1/2 cups | 10 minutes | 2 hours 30 minutes | ||||||||
| INGREDIENTS: | ||
| 2 cups finely shredded cheddar cheese (8 ounces) | 1/4 cup beer | 3 tablespoons tomato paste |
| 2 tablespoons snipped oil-packed dried tomatoes, drained | 2 teaspoons Worcestershire sauce | 1/4 teaspoon garlic powdered |
| Toasted Pita Chips, assorted crackers, and/or tortilla chips | ||
| 1 | Let the cheddar cheese stand at room temperature for 30 minutes. |
| 2 | In a medium mixing bowl, combine cheese, beer, tomato paste, tomatoes, Worcestershire sauce, and garlic powder. Beat with an electric mixer on medium speed until well mixed. Serve immediately or cover and chill for 2 to 24 hours. Serve with Toasted Pita Chips, crackers, and/or tortilla chips. |
| 3 | TOASTED PITA CHIPS: Split 4 pita bread rounds; cut each round into 8 wedges. Place on a baking sheet. Toast in a 350 F oven for 5 to 10 minutes or until wedges are crisp. |