I do not even like beer and I found this spread addicting. The hint of beer flavor and everything else combined just works so well together. Next time I will probably add some extra hot sauce so it has a little more kick to it.
From Culinary Concoctions by Peabody
8 ounces cream cheese
2 teaspoons Dijon mustard
2 ½ cups shredded extra-sharp Cheddar cheese
2 tablespoons heavy cream
¼ teaspoon hot sauce
¼ teaspoon salt
¼ cup flavorful beer (I used Sam Adams)
2 tablespoons chopped fresh parsley
Combine the cream cheese, mustard, Cheddar, cream, hot sauce, and salt in a food processor. Process for about 30 seconds, add the beer, and continue processing until very smooth. Pulse in the parsley until just dispersed.
Can be stored in fridge for up to 4 days. You will want to take it out an hour before serving if you do refrigerate.