If you're a fan of cooking with beer…only like, REALLY cooking with beer, the American Craft Beer Cookbook is a volume that should never leave your kitchen. Apply the beer-cooking method to favorites like meatballs, clams and epic burgers and infuse ordinary food with the greatest carbonated beverage ever created by man. First up, let's start simple with beer cheese. Would you like a brew with that snack?
Primarily used as a dip, this creamy Bavarian cheese spread is particularly wonderful with hot soft pretzels or as a topping for burgers and sandwiches. With its spicy hop flavor and balance of malt, a Helles lager is a quaffable complement. This recipe yields a lot of dip and is sure to be a hit at your next party.
- 6 small shallots, diced
- 3 (8-ounce) packages cream cheese, softened
- 3/4 cup whole milk
- 2 cups (4 sticks) salted butter, cut into small pieces
- 2 pounds brie, rind removed, cut into small cubes
- 3 tablespoons paprika
- 1 tablespoon cayenne pepper
- 1 tablespoon ground caraway seed
- Pulse the shallots in the bowl of a food processor fitted with the steel blade attachment until finely ground. With the motor running, slowly add the cream cheese and milk and process until blended.
- With the motor running, slowly add the butter and Brie to the food processor and blend until the mixture is smooth. Add the paprika, cayenne and caraway seeds, and blend until fully incorporated.
- Transfer the dip to a serving bowl, cover with plastic wrap and chill for at least 1 hour or overnight to thicken. Serve cold. The dip keeps for up to 5 days covered and refrigerated.
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