Shelly's Recipe

CHEDDAR ALE SPREAD

Category: Spreads -- Cold

1 (8 oz) pkg cream cheese, room temperature
2 tsp Dijon mustard
2 1/2 cups shredded extra-sharp cheddar cheese
2 tbsp heavy cream
1/4 tsp salt
1/4 cup beer (not light beer)
2 tsp dried parsley

Combine the cream cheese, mustard, cheddar cheese, cream, and salt in a food processor. Process for 30 seconds, add the beer, and continue processing until very smooth. Pulse in the parsley until just dispersed.

NOTE: This can be stored in the refrigerator for up to 4 days. You will want to take it out an hour before serving.