Spicy, spreadable cheese dip… what could be a better way to eat your veggies? 🙂 This Jalapeno Beer Cheese Spread is a great make-ahead holiday appetizer!
One of our favorite Trader Joe’s finds is their Jalapeno Pub Cheese. We first tried it at their sample station with corn chips and totally walked out of the store with both items. Suckers! Haha. All their pub cheese options are good, actually, but the jalapeno flavor is our fave. Last year for New Year’s Day [I know… I am so behind], we whipped up an appetizers feast, and this was one of our favorite snacks from the day! I know we could have gone to Trader Joe’s and bought the real deal, but what’s the fun in that? And the Trader Joe’s in Nashville is smack dab in the middle of a busy shopping area that I avoid like the plague during peak times. So clearly, this was the best option even though it was a little work. But honestly? It’s not really that much work and it’s totally delicious and SO worth it.
Basically, all you do to make this delectable spread/dip of the goddesses is throw some ingredients in your food processor [hope yours isn’t part of the Cuisinart recall 😦 –I have my grandma’s 1980s food processor, fortunately… or a blender would work fine too] and pulse away! Just a few minutes to deliciousness!
We enjoy this beer cheese spread with corn chips the most. There’s just something about those salty chips with the spicy spread… but if you want to be a little healthier, you can use it as a veggie dip too. The snap peas were surprisingly good with the spicy dip! Now, I know I’ve been going on and on about how spicy and wonderful this beer cheese spread is, and if you use jalapeno–it is going to be spicy! But fear not–if spice isn’t your thing [no shame! I didn’t start delving into the spice world at ALL until I met my husband]–just leave out the jalapeno! It’ll be equally flavorful and delicious without the jalapeno. I mean, who can resist cheese!??!
one year ago: Cranberry Crumb Bars
two years ago: Crockpot Minestrone Soup
three years ago: Dark Chocolate Ginger Squares
four years ago: Streuseled Cran-Apple Sweet Potato Casserole
five years ago: Chocolate Covered Cherry Cookies
six years ago: Sweet-Spicy Pretzel Mix
Jalapeno Beer Cheese Spread
adapted slightly from The Fresh Market
- 1/2 cup liquid – beer is preferable to make this spread more “authentic” but for serving to children, non-drinkers, pregnant ladies, etc. you can use water, cooking wine, chicken broth, etc. Some people who make this bring the beer to a boil on the stovetop, then reduce it to a simmer and cook it down over an hour or so to reduce the alcohol content. Then you can add extra water/broth to make a 1/2 cup of liquid. Use whatever liquid you feel comfortable with!
- 8 ounces sharp cheddar cheese, grated
- 8 ounces cream cheese, softened to room temperature
- 1 teaspoon dry mustard
- 1/2 teaspoon cayenne pepper
- 1 1/2 teaspoons dried parsley
- 1 jalapeno, finely minced – most of the seeds removed
- corn chips, crackers, pretzels, crudites for serving
Combine liquid, cheddar cheese, cream cheese, dry mustard, cayenne pepper, and parsley in a food processor. Pulse until blended. Add jalapeno and pulse again–mixture may have some lumps.
Serve with corn chips, crackers, pretzels, or crudites. Jalapeno Beer Cheese Spread can be made ahead of time and stored in the fridge. Letting it sit for awhile before serving helps the flavors marry but it’s addictive no matter when you break into it! Enjoy!