INGREDIENTS:

• 2 lbs. sharp Cheddar cheese, at room temp.
• 2 cloves garlic, mashed
• 3 tbsp. Worcestershire sauce
• 1 tsp. dry mustard
• Tabasco to taste
• 1/2 bottle beer, or more as rec.
• 1 tsp. salt, to taste

DIRECTIONS:

• Cut the cheese into cubes and place them in a food processor or
• electric mixer. Process until perfectly smooth. Add the garlic,
• Worcestershire, mustard, and tabasco. Blend well. Add the beer, a
• little at a time, while continuing to beat the cheese, until the
• mixture is a good, firm spreading consistency. (Too much beer will
• make the cheese too fluffy.) Stir in the salt, and refrigerate.
• (This is a superb keeper.) Serve on small slices of rye or
• pumpernickle bread. Delicious with cold, cold beer. Serves 15 to 20.