Southwestern Beer Cheese Recipe
I recently had the opportunity to create a recipe using Boar’s Head Cheese. Since I could preeeetty much live on cheese–and bread, lots of bread, too, I was pretty excited. I’m a big fan of just throwing several of my favorite cheeses onto a nice platter and going to town, but I wanted to try something unique for this one. I discovered beer cheese while living in Kentucky and got totally hooked. This creamy spread is a twist on that Kentucky classic. It’s tangier and has a little more kick than your standard beer cheese. It’s a great spread or dip, but I also recommend spreading it on bread to make a completely addictive grilled cheese. Drop by Boar’s Head to discover new cheeses and create your ideal virtual cheese board to print and recreate at home. You can view and print the full recipe for my Southwestern beer cheese below. Enjoy!
- 8 oz. Boar’s Head Gold Label Imported Swiss® Cheese, grated
- 8 oz. white cheddar cheese, grated
- 8 oz. cream cheese
- 4.5 oz. can chopped green chilies
- 2 cloves garlic, finely minced
- 2 tsp. hot sauce
- Salt and pepper
- 3 green onions, sliced
- Minced jalapeno, to taste
- Grate both blocks of cheese, and toss them together in a large mixing bowl.
- In the bowl of a mixer or food processor, blend the grated cheese and the whole bar of cream cheese.
- Dump the can of chilies and minced garlic into the bowl. Sprinkle in a bit of jalapeno for kick.
- While stirring, drizzle in the hot sauce, adding more if you want a spicier spread.
- Using a spoon, fold in ⅔ of the green onion.
- Leave the whole bowl in the fridge for a couple hours to let the flavors meld.
- When you're ready to serve the spread, spoon some into a small bowl, and sprinkle the remaining green onion over the top. Serve with a crusty bread or some crackers.
I was selected for this opportunity as a member of Clever Girls Collective and the content and opinions expressed here are all my own.