This spread is tangy and spicy and just plain wonderful-- try
it with crackers, toast, chips or vegetables. Note that you'll
get the best results if you refrigerate the finished spread in a
covered container for several days, to give the flavors a chance to blend.
Makes about 8 cups (you can cut the recipe in half, or freeze some for later).
1 lb mild cheddar cheese
1 lb sharp cheddar cheese
2 cloves garlic, minced
3 tbsp Worcestershire sauce
1/2 tsp seasoned salt
1 tsp dry mustard
Dash hot pepper sauce
Dash garlic powder
12 ounces Moosehead Lager, at room temperature
Shred cheeses. Combine with garlic; soften to room
temperature. Add Worcestershire sauce, seasoned salt,
mustard, hot pepper sauce, garlic powder, and enough
beer to make a spreadable mixture.
