Malty Cheddar Spread
Makes about 3 cups
This is a nippy spread, best on crackers or on crisp buttery rounds of melba toast. It should be made several hours ahead of time to let the flavors blend.
For the success of this spread, it is vital the cheddar cheese be at room temperature, and that it be cut into small cubes – about ½” is fine.
1 small yellow onion, peeled and cut into slim wedges
1 small garlic clove, peeled
2 Tbsp. Dijon mustard
2 Tbsp. ketchup
1 Tbsp. prepared horseradish (for those less daring, use 1 tsp.)
3 ounces cream cheese, at room temperature
¾ pound sharp, well-aged Cheddar cheese, cut into ½ cubes, and at room temperature (orange cheddar gives this dip a nice color)
In a food processor fitted with the metal chopping blade, place the onion, garlic, mustard, ketchup, horseradish, cream cheese, one third of the Cheddar and one-half of the beer. Turn motor on and let run 30 seconds nonstop. Stop the motor, scraped down the sides of the bowl and lid. Re-cover and run 10 seconds longer. Add the remaining beer with another one-third of the cheese and buzz for 60 seconds nonstop. Add the remaining cheese, again scrape down the sides of the bowl and lid, then whir for 60 seconds longer. Inspect the texture of the mixture and if it is not creamy-smooth, buzz for another 30 seconds or so. Empty into a bowl, cover and let ripen in the refrigerator for several hours. Let stand at room temperature 30 minutes before serving, or until of a good spreading consistency.
From Jean Anderson’s Processor Cooking