Ingredients
- 8 oz. grass-fed Irish cheddar cheese … or a mix of different cheddars, shredded
- 1/2 oz. Greek cream cheese or Neufchatel
- 1 – 3 oz. (by weight) Irish red or brown ale
- 1 clove garlic
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon prepared mustard
- 1/2 teaspoon worcestershire sauce
- Sriracha or other hot sauce, to taste
- Snipped chives and/or aleppo pepper flakes or smoked paprika, for garnish
Instructions
- Shred the cheeses and put in a mini food processor. Pulse a few times if needed to fit all the cheese into the processor.
- Add the remaining ingredients and process until smooth. Start with a small amount of ale and sriracha and adjust to the taste and thickness that you desire.
- Serve in a small bowl or jar at room temperature topped with a sprinkle of snipped chives, aleppo pepper flakes or smoked paprika.
Notes
Great with chunky pretzels, crackers, pita wedges, toast or veggies, or try it as a spread on burgers and sandwiches. Perfect for a charcuterie board! Store in an air-tight container in the fridge.
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