Triple Threat Guinness Cheese Spread Recipes

TRIPLE THREAT GUINNESS-CHEESE SPREAD

Steps:

• Combine cut up cheddar, blue cheese and cream cheeses in the bowl of a food processor or blender.
• Add caraway seeds, paprika and beer.
• Process until smooth.
• Transfer to a serving bowl or crock.
• Serve at room temperature with crackers or spread on grilled hamburgers or hot dogs.

CHEESE & GUINNESS SPREAD RECIPE - (4.1/5)

Steps:

• In a small skillet, melt butter over medium heat. Add shallot and sauté until soft, 3 minutes. Add garlic; cook for 2 minutes longer. Transfer to a food processor and let cool. Add Guinness, cheeses, caraway and paprika to food processor and blend until smooth. Season with salt and pepper. Place in a serving bowl, cover and chill for at least 4 hours. Sprinkle with parsley and serve with crackers and crudités.

BEER CHEESE SPREAD

Steps:

• Grate the cheeses finely.
• Mix the cheeses with the garlic, dry mustard and Worcestershire.
• Gradually beat in the beer until the mixture is well blended and of spreading consistency.
• Store in a covered container in the refrigerator.
• Serve at room temperature.

BAVARIAN CHEESE DIP (OBATZDA)

Steps:

• Place the brie or camembert in a medium bowl.
• Add the cream cheese, butter, ale, garlic, and caraway seeds.
• Add paprika, and salt and pepper to taste; beat well to combine.
• In a strainer, rinse the diced onion under cold water.
• Drain and transfer to a clean kitchen towel, squeezing out all the liquid.
• Fold the onion mixture into the cheese mixture.
• Cover and refrigerate at least 2 hours, allowing the flavors to melt, or store, covered and refrigerated, for up to 4 days.
• If using French bread, slice into 1/4 inch thick slices.
• if using German bread, halve lengthwise, then slice into 1/4 inch thick slices.
• To serve, top the obatzda with the Vidalia onion and radish slices, and surround with the fresh cut vegetables, olives and sliced of French or German hard bread.
• NOTE: To roast the garlic; peel off any papery coating from the garlic head.
• Using a large sharp knife, cut about 1/2 inch from the top of the bulb, exposing the tips of the garlic cloves.
• Place in a small baking dish, drizzle lightly with olive oil, and season with salt.
• Pour 1/4 cup of water in the bottom of the dish, cover tightly with foil, and roast in 375*F oven, about 1 hour.
• A sharp paring knife should insert into the garlic easily.