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This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Beer Cheese Spread

Makes: 12 servings
Serving size: 2 tablespoons Yield: about 1-1/2 cups
Prep 10 mins Chill 2 hrs to 24 hrs Stand 30 mins
Beer Cheese Spread
Ingredients
  • 2  cups  finely shredded cheddar cheese
  • 1/4  cup  beer
  • 3  tablespoons  tomato paste
  • 2  teaspoons  Worcestershire sauce
  • 1/4  teaspoon  garlic powder
  •  Toasted pita chips, assorted crackers, and/or tortilla chips
Directions

1. Let the cheddar cheese stand at room temperature for 30 minutes.

2. In a medium bowl combine cheese, beer, tomato paste, Worcestershire sauce, and garlic powder. Beat with an electric mixer on medium speed until combined. Cover and chill for 2 to 24 hours. Serve with pita chips. Makes about 1-1/2 cups (twelve 2-tablespoon servings).

From the Test KitchenTest Kitchen Tip:
  • To make toasted pita chips, halve 4 pita bread rounds crosswise; cut each half into six wedges. Place on a baking sheet. Toast in a 350 degree F oven for 5 to 10 minutes or until wedges are crisp. Makes 48 chips.
To Tote:
  • Transport in an insulated cooler with ice packs. Pack chips or crackers in an airtight bag or container.
Nutrition Facts (Beer Cheese Spread)
  • Servings Per Recipe 12,
  • cal. (kcal) 137,
  • Fat, total (g) 7,
  • chol. (mg) 20,
  • sat. fat (g) 4,
  • carb. (g) 13,
  • Monosaturated fat (g) 2,
  • Polyunsaturated fat (g) 0,
  • fiber (g) 1,
  • sugar (g) 2,
  • pro. (g) 7,
  • vit. A (RE) 0,
  • vit. A (IU) 292,
  • vit. C (mg) 2,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 1,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 24,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 266,
  • Potassium (mg) 90,
  • calcium (mg) 162,
  • iron (mg) 1,
  • Percent Daily Values are based on a 2,000 calorie diet

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