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Ingredients

1 cup beer 1 pound extra-sharp Cheddar cheese, shredded 2 cloves garlic, minced 1 teaspoon dry mustard powder ½ teaspoon freshly ground black pepper ½ teaspoon cayenne pepper ¼ teaspoon salt ¼ teaspoon hot pepper sauce (such as Tabasco®) ¼ teaspoon Worcestershire sauce 1 pinch cayenne pepper, or to taste

Nutrition Info

82.1 calories carbohydrate: 0.8 g cholesterol: 19.9 mg fat: 6.3 g fiber: : - protein: 4.8 g saturatedFat: 4 g servingSize: - sodium: 144.1 mg sugar: 0.1 g transFat: : - unsaturatedFat: : -

Pour beer into a bowl and whisk until beer loses its carbonation, about 30 seconds. Set aside.
Place shredded cheese into the work bowl of a food processor, add garlic, dry mustard powder, black pepper, 1/2 teaspoon cayenne pepper, salt, hot sauce, Worcestershire sauce, and flat beer.
Process until smooth and creamy, pulsing a few times, scraping the sides, and blending for about 2 total minutes. Taste and adjust seasoning. If adding more seasoning, pulse a few times to mix.
Transfer cheese spread to a bowl and sprinkle with a pinch of cayenne pepper. Spread tastes best when refrigerated overnight to blend flavors, but it can be served right away if needed.

3 cups

If you're a fan of beer and cheese like I am, you're going to enjoy this unique and super-easy cheese spread!