Oktoberfest German Beer Cheese Spread
When it comes to ethnic food, we feel lucky to live in a city with a Hofbräuhaus restaurant. We typically go at least a couple of times a year, and we love all of the traditional German foods, from schnitzel sandwiches to potato pancakes and, of course, massive Bavarian pretzels. Not surprisingly, the pretzel is a must-order for us every single time we're there, and we could totally make a meal of it.
A friend of ours recently texted us to ask what she could bring to an Oktoberfest party that would go with soft pretzels (which the host is planning to make). Literally, within hours of her texting us, we came across a recipe for German beer cheese spread, and we thought it would be just what she needed for the party.
This spread goes fantastically well with pretzels, as well as other crackers and snack breads. It’s primarily cheesy, but with a little bit of a mustard undertone and some seasonings, which makes it the reliable accompaniment with pretzels, whether they’re soft pretzels, pretzel rods, or any variety in between.
Whether you’re throwing an Oktoberfest party or just looking for another appetizer to add to the rotation for parties or sports-viewing parties, this cheese spread is a great addition to any menu.
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- Yield: 8 servings
- Prep: 10 minutes
- Total: 10 minutes
Ingredients
- 16 ounces ( 454 g ) sharp cheddar cheese, cut into ½-inch cubes
- 1 tablespoon worcestershire sauce
- 1½ teaspoons ( 1.5 teaspoons ) yellow mustard
- 1 clove garlic, minced
- ¼ teaspoon ( 0.25 teaspoon ) salt
- ⅛ teaspoon ( 0.13 teaspoon ) ground black pepper
- ¾ cup ( 177 ml ) German beer, or non-alcoholic beer if you don’t drink or are pregnant!
Method
- Place the cubed cheese in the bowl of a food processor and pulse until finely chopped, about 10 pulses.
- Add the worcestershire sauce, mustard, garlic, salt and pepper to the cheese and begin to process. While processing, pour the beer through the feed tube in a steady stream and process until the mixture reaches a smooth consistency, about 30 to 45 seconds.
- Refrigerate for at least 1 hour before serving. Serve with pretzels, crackers or pumpernickel bread. The spread can be kept in an airtight container or wrapped in plastic wrap in the refrigerator for up to 5 days.
