Potted Beer & Cabot Cheddar

Name: Potted Beer & Cabot Cheddar
Prep time: 00:00:00
Cook time: 00:00:00
Ingredients: 8 ounces Cabot Premium Cream Cheese; softened4 tablespoons Cabot Unsalted Butter; softened16 ounces Cabot Sharp Cheddar; grated (about 4 cups)1 tablespoon minced fresh chives1 tablespoon chopped fresh parsley1 teaspoon Worcestershire sauce1 teaspoon Dijon mustard1 teaspoon prepared horseradish½ clove garlic; minced¼ teaspoon ground black pepper2-3 drops Tabasco Sauce¼ - ½ cup flat beer

– Makes about 3 cups –

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Ingredients

8 ounces Cabot Premium Cream Cheese, softened
4 tablespoons Cabot Unsalted Butter, softened
16 ounces Cabot Sharp Cheddar, grated (about 4 cups)
1 tablespoon minced fresh chives
1 tablespoon chopped fresh parsley
1 teaspoon Worcestershire sauce
1 teaspoon Dijon mustard
1 teaspoon prepared horseradish
½ clove garlic, minced
¼ teaspoon ground black pepper
2-3 drops Tabasco Sauce
¼ – ½ cup flat beer

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Directions

CREAM together cream cheese and butter with electric mixer, until well blended. Mix in cheese.

MIX in all remaining ingredients except beer. Add enough beer to make spread of desired consistency (mixture will thicken further after chilling).

PACK into earthenware crock or other ceramic dish, cover and refrigerate for several hours to allow flavors to blend. Serve with apple slices and black bread or crackers.

Spread can be made several weeks in advance.

Recipe courtesy of Marcy Goldman, BetterBaking.com