Beer and cheese are a match made in heaven, so why not purée them together and spread it on toast?
Servings: Buttloads of people
Total: 25 minutes
1 (12-ounce) bottle Pilsner beer
kosher salt, to taste
1 pound sharp cheddar cheese, grated
1 1/2 teaspoons paprika
1/2 teaspoon cayenne pepper
1/2 teaspoon freshly ground black pepper
1/2 teaspoon freshly ground white pepper
1/2 teaspoon garlic powder
1/2 teaspoon yellow mustard powder
1 garlic clove, grated
hot sauce, preferably Frank's, to taste
sourdough, crackers, and radishes, to serve
1. Start by warming your beer in a small pan, over low heat, with a pinch of salt. Bring to a simmer to flatten the beer, then set aside to cool.
2. Place the cheddar in the bowl of a food processor or blender. With the motor running, slowly pour in the beer. Process until it becomes the consistency of hummus. You probably don't need to use all of the beer.
3. Add in the spices, garlic, salt, and a good plug of hot sauce, then refrigerate. Be warned– it may seem a little loose right now, but as it chills it will tighten up into a spread.
4. After an hour or so, the mixture will be ready to go, but it's really best after a day, when the spices have had chance to mellow and blend. It'll keep in the fridge for 2 weeks.
5. To serve, remove from the fridge 20 minutes before serving to take off some of the chill and spoon into a ramekin or bowl. Serve with thick cut toasted sourdough, doused in olive oil, Ritz crackers, and a few spicy dill-pickled radishes, as well as a raw garlic clove for rubbing on the toast. A few cold beers are definitely the recommended beverage.