Rating: 5 stars
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
  • 1 Rating
Source: Better Homes and Gardens

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Recipe Summary

prep:
25 mins
stand:
30 mins
total:
55 mins
Yield:
2 1/2 cups
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Ingredients

Ingredient Checklist

Directions

The day before:
  • Allow cheese to stand at room temperature for 30 minutes. In a large food processor combine cheese, Worcestershire sauce, mustard, and pepper. Cover and process until mixed. With the machine running, add beer in a steady stream through feed tube until mixture is nearly smooth and reaches spreading consistency. Stir in green onions.

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  • Transfer to a storage container; cover and chill overnight.*

Tailgate day:
  • Tote spread in an insulated cooler with ice packs. Serve with assorted crackers and/or pita chips.

*Tip:

For longer storage, store spread in the refrigerator for up to 3 days.

Must-have equipment:

Insulated cooler with ice packs

Nutrition Facts

190 calories; fat 15g; cholesterol 48mg; saturated fat 10g; carbohydrates 1g; mono fat 4g; protein 11g; vitamin a 485.9IU; vitamin c 0.6mg; riboflavin 0.2mg; niacin equivalents 0.2mg; folate 12.1mcg; vitamin b12 0.4mcg; sodium 323mg; potassium 70mg; calcium 333.2mg; iron 0.5mg.
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