Kentucky Beer Cheese
Kentucky is known for its bourbon, but let’s not forget about the deliciousness of Kentucky Beer Cheese. Creamy, sharp, and versatile, it’s the perfect accompaniment to any dish. Whether you’re from the Bluegrass state or not, beer cheese is a must-try.
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This was a May staple in our house. You see, after moving from Kentucky to Virginia, my parents (Mom) decided to start throwing Kentucky Derby parties. I miss them. Well…I miss the food. I DO NOT miss the prep and cleaning!
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We would have the country ham in the corner wrapped in blankets slow cooking. Sweet dinner rolls with fixins for sammies. Strawberries and powdered sugar. Beer cheese with crackers and vegggies. Derby Pie and Chess pie. Yes yes it WAS quite a feast, thank you!
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I was always part of the prep.
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Chopping, cleaning, arranging, making drinks; you name it! Mom taught me how to be a perfect little hostess, and I enjoyed it!
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Then once it was all over, it was…great. Now what do we do with the left overs? LOL I made a FABulous minestrone one year out of all the LO veggies. Made pies and jams out of the strawberries.
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But beer cheese is just fine all by itself. If there is any left over, it does have a nice shelf life in the fridge. And it’s so versatile that you can pretty much eat it with ANYTHING. Well, maybe not ANYTHING. It’s great with chips, crackers, veggies, sammy spread, and pita chips. You can add it to hummus, stuff chicken with it, or spread it on a savory muffin.
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Yesterday sort of felt like that again. I was a busy as a bee in the kitchen yesterday. I’ve joined up with the Get Your Chef On competition on White Lights on Wednesday, the Spiked! Recipe Challenge at Frugal Foodie Mama, AND the Crazy Ingredient Challenge from Hungry Little Girl.
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You should see my ideas book.
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I’ve been a brainstorming fool this past week! My pen has been FLYING and my ideas just keep coming. I don’t have enough time to make them all. I have deadlines for these things and I’m NOT going to be working last minute to get these things done. I’m just NOT! I’m trying to be a more organized blogger.
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Heh. I wasn’t so organized with these pictures though. It’s not really all that interesting of a process, to be honest. You pretty much just toss almost everything in the food processor, turn it on and let it run until it’s smooth. Then you slowly add the beer to make it creamy. That’s it.
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Basically, it comes down to my now having pretty serving bowls. I’m working on props. I bought a clearance plate and place mat at WalMart on Thursday. I couldn’t pass up a nice blue plate for $1 and a nice steel grey place mat for $2.50. Now. Silverware and bowls. I need those.
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So, I will leave you with the few pictures I have for this recipe. Maybe I’ll find a nice bowl this weekend to use as a prop and take some nice photos and update this one sometime next week. *shrugs*
Kentucky Beer Cheese
Did you know that beer cheese was invented in Winchester, Kentucky back in the 1940s? That's right, this delicious spread has deep roots in the Bluegrass state. Give it a try and you'll understand why it's a local favorite.
Ingredients
- 1 clove garlic, chopped
- 1/4 cup onion, chopped
- 1 cup low fat Mexican blend cheese
- 6 ounces 2% sharp cheddar cheese, cubed
- 1/2 cup fat free cottage cheese
- 8 to 10 ounces beer
- cayenne pepper to taste
Instructions
- Place garlic and onion in the bowl of a food processor and pulse until finely chopped.
- Add cheese and process until smooth.
- Slowly add beer and continue processing until the mixture is nice and smooth.
- Chill before serving.
Nutrition Information
Yield
18Serving Size
1Amount Per Serving Calories 123Total Fat 5gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 1gCholesterol 16mgSodium 102mgCarbohydrates 6gFiber 0gSugar 0gProtein 5g
Beer? Cheese? A match made in heaven? This Wisconsin girl thinks so!