Ingredients
One 8 oz pkg cream cheese
1 tsp. dijon mustard
2 tsp. worcestershire sauce
12 oz (3/4 pound) cheddar cheese extra sharp, shredded
1 large garlic clove, finely minced
1/2 tsp. Louisiana style hot sauce, or to taste
pinch or two of cayenne pepper
1/2 cup pale ale
Preparation
Combine all except beer in food processor. Process about a minute or until combined well. Add ale, continue processing until mixture is very smooth. Remove the mixture from the food processor into a crock or serving bowl and cover tightly, and chill overnight. This can be stored in refrigerator for up to a week. Remove from refrigerator about an hour before serving.
