See! Someone was already into it before I could take a picture.
Here are the ingredients you will need. You can probably use any kind of beer.
Combine the cream cheese, mustard, cheddar cheese, Tabasco, salt, and heavy cream in the food processor. Pulse for 30 seconds.
Add the beer and pulse until smooth.
Spread the hazelnuts on a cookie sheet and lightly toast in the oven for five to ten minutes at 350 F.
Add the toasted hazelnuts and fresh parsley to the cheese. Pulse the mixture until the hazelnuts and parsley are just mixed in.
Serve immediately. I bought Flip Sides and wheat Toasteds for my cheese spread, but any cracker or pretzel is good. I think the pretzels were the best!
Cheddar Ale Spread
8 oz cream cheese
2 tsp Dijon mustard
2 ½ cups shredded extra-sharp Cheddar cheese
2 TBSP heavy cream
¼ tsp Tabasco sauce
¼ tsp salt
¼ cup flavorful beer
2 TBSP chopped fresh parsley
½ cup hazelnuts, lightly toasted, skinned and coarsely chopped
Combine the cream cheese, mustard, Cheddar, cream, Tabasco, and salt in a food processor. Process for about 30 seconds, add the beer, and continue processing until very smooth. Pulse in the parsley and hazelnuts until just dispersed.
Can be stored in fridge for up to 4 days. You will want to take it out an hour before serving if you do refrigerate.
Source: Culinary Concoctions by Peabody