16 oz of sharp cheddar cheese, cut into bite size cubes or grated
4 oz cream cheese, room temp & cubed
1.5 Tablespoon Worcestershire sauce
2 teaspoons Dijon mustard
2 small cloves garlic, minced
1 teaspoon paprika 1/2 -2/3 cups of beer
1. Place all ingredients, except for the beer in a food processor. Blend until finely chopped.
2. Slowly pour in beer a little at a time until desired texture is achieved. I started with ½ cup, and added a little more (about 2/3 cups).
3. Cover and refrigerate for at least an hour. Served with pretzels, crackers or some veggies! The flavour gets better you give it some time so making it ahead is a good plan.
Note: To make it Gluten Free: omit worcestershire and add 1/4 tsp salt