Recipe: Kentucky Beer Cheese - Kentucky Derby
Blend up a crock of bluegrass tradition
Stroll into some older Kentucky taverns and you'll find a communal crock of beer cheese on the bar. And if you do, sit down and help yourself. Though it is, as advertised, a blend of beer and cheese, the addition of vinegar, garlic and Worcestershire sauce gives this thick spread a racehorse-strong kick that just might knock you off your stool.
Advertisement
To learn more, read "Derby Dancing."
Recipe adapted from Kat Kinsman, Editor in Chief
Kentucky Beer Cheese
Get a taste of the Bluegrass State with Editor in Chief Kat Kinsman's recipe for Kentucky beer cheese.
Prep Time
10
minutes
Cook Time
0
minutes
servings
3
cups
Total time: 10 minutes
Ingredients
- 1 pound sharp cheddar cheese, cubed, at room temperature
- 4 ounces blue cheese, crumbled, at room temperature
- ½ cup butter, softened
- ½ cup stout beer, at room temperature
- 2 tablespoons Worcestershire sauce
- 2 teaspoons white wine vinegar
- 1 garlic clove, minced
- 1 teaspoon dry mustard
- ½ teaspoon salt
- ¼ teaspoon cayenne pepper, or to taste
- Crackers and rye bread, for serving
Directions
- In a food processor, combine both cheeses and the butter and pulse until thoroughly incorporated. Add the remaining ingredients and pulse until smooth.
- Transfer to a container, then cover and chill for 2 to 3 hours to let the flavors meld. Serve with crackers and rye bread.
Nutrition
| Calories per Serving | 263 |
| Total Fat | 23.2 g |
| Saturated Fat | 13.9 g |
| Trans Fat | 0.8 g |
| Cholesterol | 66.0 mg |
| Total Carbohydrates | 1.8 g |
| Dietary Fiber | 0.0 g |
| Total Sugars | 0.5 g |
| Sodium | 381.0 mg |
| Protein | 11.3 g |
The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
