Ingredients
- 8 ounces mild cheddar, coarsely grated, room temperature (about 2 cups)
- 8 ounces sharp cheddar, coarsely grated, room temperature (about 2 cups)
- 2 garlic cloves, finely grated
- 2 tablespoons Worcestershire sauce
- 1 teaspoon Colman’s mustard powder
- 1 teaspoon hot sauce
- Pinch of cayenne pepper
- Pinch of kosher salt
- 6 ounces flat brown ale, room temperature (we liked nut brown ales such as KelSo, amber ales would also work, or your favorite beer)
- 2 teaspoons finely chopped chives
Preparation
Step 1
Pulse cheeses and garlic in a food processor until finely chopped. Add Worcestershire, mustard powder, hot sauce, cayenne, and salt and pulse until well combined (mixture will clump together). With motor running, slowly add beer and pulse until mixture is smooth but still grainy, about 5 minutes.
Step 2
Transfer to a serving bowl and stir with a rubber spatula to combine. Top with chives.
Step 3
Serve or chill then serve.
