Ingredients
Scale
- 8 oz. grass-fed Irish cheddar cheese … or a mix of different cheddars, shredded
- 1/2 oz. Greek cream cheese or Neufchatel
- 1 – 3 oz. (by weight) Irish red or brown ale
- 1 clove garlic
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon prepared mustard
- 1/2 teaspoon worcestershire sauce
- Sriracha or other hot sauce, to taste
- Snipped chives and/or aleppo pepper flakes or smoked paprika, for garnish
Instructions
- Shred the cheeses and put in a mini food processor. Pulse a few times if needed to fit all the cheese into the processor.
- Add the remaining ingredients and process until smooth. Start with a small amount of ale and sriracha and adjust to the taste and thickness that you desire.
- Serve in a small bowl or jar at room temperature topped with a sprinkle of snipped chives, aleppo pepper flakes or smoked paprika.
Notes
Great with chunky pretzels, crackers, pita wedges, toast or veggies, or try it as a spread on burgers and sandwiches. Perfect for a charcuterie board! Store in an air-tight container in the fridge.
© Copyright 2021, Sumptuous Spoonfuls. All images & content are copyright protected. I love it when you share, but please do not use my images on your own site/page without prior permission. If you want to publish any of my images, please ask first. Sharing, pinning, and tweeting is always appreciated as long as the shares and pins link back to here for the recipe. If you want to republish this recipe as your own, please re-write the recipe in your own words or link back to this post for the recipe.