Beer plus cheese. Need I say more?
St. Patrick’s Day is almost upon us, but this savory beer cheese spread can be your next party’s show stopper no matter the occasion or dictated color of outerwear (green just isn’t my color). Are you in need of an easy but delicious game day dip? Requiring an impressive spread to serve at your next cocktail party? Or just want something smoky and cheesy to bite into shamelessly as a midnight snack (no judgment, we’re all friends here). If so, then this spread on toast recipe is for you.
For my version of beer cheese spread, I decided to go little crazy and use not one, not two, but THREE types of cheeses. I know, I’m a loose cannon! Though I don’t believe anyone has ever said: “maybe you should use less cheese.” I fail to find fault in an over-exuberant amount of cheese, don’t you?
Gruyere, Gouda, and mild cheddar were the cheeses I chose to star in this spread.
The subtle flavors of the gruyere and cheddar blended beautifully with the smoky tones of the freshly grated Gouda. Adding the hot sauce and touch of cayenne gave the spread a spicy undertone that worked perfectly with the stout beer.
What’s even better about this recipe? It’s fantastic on toast!
(So you can eat it for breakfast. Maybe?)
There was something magical about spreading this chilled beer cheese onto a warm, freshly toasted slice of wheat bread. Taking my first bite...I was left confused, befuddled by the flavor. “What am I eating?” I asked myself. The initial taste was a flavor I didn’t expect. Then I took another bite, then another, then another. Soon enough I was devouring the spread on toast piece by piece. The smokiness, the spice, the cheesiness, everything worked exquisitely together.
Truth be told: Beer cheese is now my new go-to party food! It’s cheesy, spicy, bursting with multi-dimensional flavor, and always ready for a Goud-a time!
- 1 cup stout beer
- 1 ½ cup Gruyere cheese, shredded
- 1 cup mild cheddar cheese, shredded
- 1 cup Gouda, shredded
- 2 cloves garlic, minced
- 1 teaspoon honey mustard
- ½ teaspoon ground black pepper
- ½ teaspoon cayenne pepper
- ¼ teaspoon salt
- ¼ teaspoon hot pepper sauce
- ¼ teaspoon Worcestershire sauce
- 6 slices Aunt Millie’s 100% Whole Wheat Bread, cut into halves
- Carrots, Celery, Apples, and/or Red onion, cut into slivers, for dipping
For the Beer Cheese
- Pour beer into a medium size bowl and whisk for 30 seconds, allowing the beer to lose its carbonation.
- Place the shredded cheeses, garlic, honey mustard, black pepper, cayenne, salt, hot sauce, Worcestershire sauce, and flat beer into the bowl of a large food processor.
- Start by pulsing mixture in bursts, scraping the sides, and blending continuously for about 2 minutes, allowing the mixture to thicken and incorporate. Taste and adjust seasoning. If adding more seasoning, pulse a few times to mix.
- Transfer cheese spread to a serving bowl and sprinkle with a pinch of cayenne pepper. Serve immediately or cover and refrigerate overnight to allow the flavors to mingle.
For the toast
- Preheat the oven to 350 degrees F.
- On a baking sheet, place down the six slices of bread. Place sheet on the middle rack and bake for 10 minutes, flipping the bread halfway through.
- To serve, cut toast pieces in half and place on a serving plate.
Nathaniel Crawford is a college student (studying Hospitality Management), amateur recipe developer, budding photographer, learned culinary writer, and a person who stutters.For more of his recipes, check out Terminatetor Kitchen.