• 1 1/2 pound(s) (6 cups) extra-sharp Cheddar cheese, shredded
• 1 can(s) (12-ounce) beer
• 6 tablespoon(s) (3/4 stick) margarine or butter, softened
• 1 tablespoon(s) Dijon mustard
• 1 tablespoon(s) Worcestershire sauce
• 1/8 teaspoon(s) ground red pepper (cayenne)
• 1/8 teaspoon(s) ground nutmeg
Directions:
• In large bowl, combine cheese and beer. Let stand 30 minutes or until cheese softens.
• In food processor with knife blade attached, blend cheese mixture, margarine or butter, and remaining ingredients 3 to 5 minutes until smooth.
• Pack cheese into crocks or decorative airtight containers and store in refrigerator up to 1 month or in freezer up to 3 months. To serve, let cheese stand at room temperature 30 minutes or until soft enough to spread.
Enjoy!
