GWJamaica Cook Book

Ingredients

2 lbs sharp Cheddar cheese, at room temperature
2 cloves garlic, mashed
3 tbsp Worcestershire sauce
1 tsp dry mustard
Tabasco to taste
1/2 bottle beer, or more
1 tsp salt, to taste

Preparation

Cut the cheese into cubes and place them in a food processor or electric mixer. Process until perfectly smooth. Add the garlic, Worcestershire, mustard, and tabasco. Blend well. Add the beer, a little at a time, while continuing to beat the cheese, until the mixture is a good, firm spreading consistency (too much beer will make the cheese too fluffy). Stir in the salt, and refrigerate (this is a superb keeper). Serve on small slices of rye or pumpernickle bread. Delicious with cold, cold beer. Serves 15 to 20.