Kentucky Beer Cheese

One summer, when I was in high school, my parents and I took a road trip to see some family in South Carolina and on our way back home to Texas, we stopped in Kentucky for a few days to see my uncle.

I absolutely love Kentucky! It’s so beautiful there and so green! The only thing was my allergies were killing me there. We tried a cheese dip called ‘Kentucky Beer Cheese’ and it was the most delicious cheese dip I had ever had. When we got back home, mom immediately tried to figure out how to make that cheese dip. Here’s the closest thing that she could get to that cheese dip.

The cast:

img_8279I had already shredded the mild cheddar cheese in my food processor earlier, so that’s the picture of the mystery bag of shredded cheese. I used my food processor to shred the block of sharp cheddar cheese as well.

You can use any kind of beer for this recipe. The key is you want the beer to be warm and have gone flat when you mix it in to the ingredients.

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Place shredded cheeses in a large bowl.

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Mix dry ingredients together.

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Sprinkle dry ingredients over cheese.

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Add remaining ingredients and mix thoroughly.

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Cover bowl with plastic wrap and chill in the refrigerator for about an hour, stirring occasionally.

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In a food processor or blender, blend cheese mixture until very smooth. Depending on the size of the processor or blender, this may need to be done in a few batches. My 12 cup food processor was able to handle it all in one batch.

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When smooth, store cheese in a container in the refrigerator for a day or two to allow flavors to blend. It can be served immediately, but the flavor is better when it’s been sitting for at least a day. Serve with crackers and vegetables at room temperature.

Printable down below. Enjoy!

lil-redhaired-girl-3

Kentucky Beer Cheese

  • Servings: 24
  • Print

A perfect cheese dip for gatherings.

Ingredients

  • 1 lb mild cheddar cheese, shredded
  • 1 lb sharp cheddar cheese, shredded
  • 1 tbsp dry mustard
  • 2 1/2 tsp garlic powder
  • 1/2 tsp salt
  • ground pepper to taste
  • 2 tbsp Worcestershire sauce
  • 4 dashes Tabasco
  • 12 oz warm beer

Directions

Place shredded cheeses in a large bowl.

Mix dry ingredients together. Sprinkle dry ingredients over cheese. Add remaining ingredients and mix thoroughly. Cover bowl with plastic wrap and chill in the refrigerator 1-2 hours, stirring occasionally.

In a food processor or blender, blend cheese mixture until very smooth. Depending on the size of the processor or blender, this may need to be done in a few batches.

When smooth, store cheese in a container in the refrigerator for 2-3 days to allow flavors to blend. Serve at room temperature.

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