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Summit City Café Beer Cheese

By Amelia Kirby from June 2014 Issue

Summit City Café Beer Cheese


1⁄2 lb cheddar cheese
1 1⁄2 lb Velveeta
4 cloves garlic
1⁄2 medium onion
2 tsp dry mustard
1⁄2 tsp Tabasco
1⁄2 tsp pepper
1⁄2 tsp Worcestershire sauce
1⁄4 tsp salt
1⁄4 tsp cayenne
18 oz (2 1⁄4 C) beer, such as Kentucky Bourbon Barrel Ale

Mix all ingredients except beer in a food processor until blended. Pour in beer while processor is running and process until smooth. Let sit 24 hours before serving. To serve hot, place in ramekin, custard cup, or other heat-proof dish and microwave, or bake for 20 minutes at 350° (size of dish affects heating time). Can be served warm or cold: warm with warm pretzels or pita bread; cold with celery sticks and crackers. Makes about 7 cups.