Jalapeño beer cheese
Servings 8
Ingredients
- ½ cup Texas lager or bock beer
- 8 ounces sharp yellow Cheddar cheese, shredded
- 4 ounces cream cheese, room temperature
- 1/4 cup pickled jalapeños, diced
- 2 tablespoons finely grated yellow onion
- 4 cloves garlic, minced
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- 1/2 teaspoon dry mustard
- 1/2 teaspoon Worcestershire sauce
- Pretzels, pretzel rolls, or crackers, for serving
Instructions
- In a blender or food processor, add the beer, Cheddar, cream cheese, half of the pickled jalapeños, onion, garlic, salt, black pepper, dry mustard, and Worcestershire sauce. Blend until smooth, scraping down the sides as needed.
- Transfer the beer cheese to a bowl, then stir in the other half of the diced pickled jalapeños. Cover and refrigerate for 4 hours before serving. Serve chilled with pretzels, pretzel rolls, and/or crackers.
Notes
Because this isn’t cooked, the beer will retain its alcohol. If you want to prepare this and serve it to those who can’t have alcohol, I recommend using a good non-alcoholic beer such as Athletic Brewing Company’s Upside Dawn or Run IPA.