Saturday, November 7, 2009

Spicy cheddar & beer spread

8 ounces grated old white cheddar
1 tbsp and a bit of Worcestershire sauce
14 shakes of Tabasco sauce
About a teaspoon and a half of paprika
1 ancho chili, ripped to little bits
Put in a food processor, slowly drizzle in about 4 oz of good beer -- more or less, depending on how much moisture is in the cheese.

Blend until smooth, refrigerate. Give it a few hours for the flavors to blend. Remove from fridge about a half-hour before serving.

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