REBA MCENTIRE’S BEER CHEESE

McEntire's beer cheese only takes 10 minutes to make, and it would be a perfect appetizer to bring to your next gathering. Use it as a spread or a dip, or eat it right out of the bowl. No judgement here.  Here's the recipe, which serves 12 people.

Ingredients

• 1 tablespoon of unsalted butter
• 2 garlic cloves, minced
• 1 cup (8 ounces) of beer (brown ale or lager)
• 1 lb. sharp white Cheddar cheese, shredded (4 cups)
• 1 tablespoon of Worcestershire sauce
• 1 teaspoon of hot sauce
• 1 teaspoon of dry mustard
• ½ teaspoon of Dijon mustard
• ¼ teaspoon of freshly ground black pepper
• Dash of cayenne pepper
• Kosher salt, to taste.

Directions

1. Melt the butter in a small skillet over medium heat. Add garlic, and cook, stirring constantly, until fragrant, about 1 minute. Slowly pour in the beer. Remove the skillet from the heat, and cool slightly at room temperature, about 5 minutes.
2. Process the cheese, Worcestershire, hot sauce, dry mustard, Dijon, black pepper and cayenne in a food processor until combined. Carefully add the beer mixture. Secure lid on the food processor; pulse until smooth and creamy, about 15 (1-second) pulses, scraping down sides of the bowl as needed. Add salt to taste, and pulse to combine; transfer to a serving bowl. Serve with your favorite dippers. Keep refrigerated in an airtight container for up to one week.