Horseradish/Cheddar Beer-Cheese Spread
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Credit: Dan Van Rite, Executive Chef, Hinterland, Milwaukee
The National Culinary Review, May 2015
½ lb. (10 slices) bacon, chopped
½ lb. (8 oz.) Wisconsin cream cheese, softened
2 cups (8 oz.) Wisconsin 4-year cheddar cheese, shredded
½ T. sweet paprika
3 T. prepared horseradish
4-5 oz. (about ½ cup) pale ale
In large skillet, cook chopped bacon over medium-high heat until crisp. Drain; blot on paper towels. In large bowl of stand mixer, beat bacon, cream cheese, cheddar cheese, paprika and horseradish with paddle attachment until creamy. Slowly add pale ale to desired spreadable consistency. Serve with crackers or crostini and pickles.
12 (2 oz.) servings
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