8 ounces cream cheese, softened
1 teaspoon favorite Dijon mustard
2½ cups shredded extra-sharp cheddar cheese
2 tablespoons heavy cream
¼ teaspoon sea salt
¼ cup favorite beer
2 tablespoons chopped fresh parsley (I substituted 2 teaspoons dried)
- Combine the cream cheese, mustard, cheddar cheese, heavy cream and salt in a food processor.
- Pulse until well blended.
- Add the beer, and continue processing until very smooth.
- Be sure to take it out an hour before serving if you refrigerate it first.
Don’t forget to join us Sunday for
Tailgating Time will be posted every Sunday at noon and open all week for you to add your football favorites. We’ll play each and every week until Superbowl Sunday. I can’t wait to see what you’ll be bringing!