Recipe Name: POTTED BEER CHEESE
Category: APPETIZERS
Serves: 8
8 Ounces CREAM CHEESE
1/4 Cup BUTTER, SOFTENED
4 Cup SHREDDED SHARP CHEDDAR CHEESE
1 tsp WORCESTERSHIRE SAUCE
3 each HOT SAUCE
1 tsp DIJON MUSTARD
1 tsp WHITE HORSERADISH
1/2 each GARLIC, CRUSHED
1/2 Cup BEER
1/4 tsp BLACK PEPPER
2 tbsp FINELY CHOPPED WALNUTS
BLEND CREAM CHEESE AND BUTTER TOGETHER UNTIL SMOOTH. WORK IN THE SHREDDED
CHEESE. BLEND IN THE WORCESTERSHIRE SAUCE, HOT SAUCE, MUSTARD,
HORSERADISH, GARLIC, 1/4 CUP OF BEER AND PEPPER. IF MIXTURE SEEMS TOO
THICK, ADD MORE BEER (THE MIXTURE WILL BECOME MORE FIRM WITH REFERGERATION)
PACK IN CROCK OR OTHER CERAMIC DISH AND COVER. REFRIGERATE AT LEAST 1 HOUR
TO ALLOW FLAVORS TO DEVELOPE. TO SERVE GARNISH WITH WALNUTS.