| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | 1 | Servings | ||
INGREDIENTS
| 8 | oz | Cream cheese |
| 1 | Clove of garlic | |
| 1 | T | Worchershire sauce |
| 8 | oz | Sharp cheddar cheese |
| shredded | ||
| 1/8 | t | Dry mustard |
| 1/8 | t | Cayenne pepper, see what I |
| mean | ||
| 1/4 | c | Beer, up to 1/2 |
INSTRUCTIONS
I went to a family get-together at the in-laws the other night, and I made a cheese spread/dip to take. I got the recipe from a friend who makes it when we watch ballgames at their house. The recipe as originally written is not hot, but good, simple and easy to spice it up. Put it all in a blender and blend until creamy and well mixed. Use to spread on crackers. I tried mine in a blender and it didn't work too well ( I think mine is about worn out from grinding all those peppers). Next time I will try the food processor. I used more pepper and also more beer (for the cheese and me). I got the cheese too runny, so it was more like a dip instead of a spread, but still good. Posted to CHILE-HEADS DIGEST by saundrah@mindspring.com on Oct 15, 1999, converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 1305
Calories From Fat: 1068
Total Fat: 120.5g
Cholesterol: 334.7mg
Sodium: 2526.8mg
Potassium: 419.3mg
Carbohydrates: 19.1g
Fiber: 2.3g
Sugar: 8.6g
Protein: 35.5g