BEER AND CHEESE SPREAD

3/4 lb shredded cheddar cheese
3 oz cream cheese, softened
2 tbsp butter
1/3 cup beer
1 tsp dry mustard
1/4 cup dried parsley (garnish)

Beat cheddar cheese, cream cheese and butter in food processor or mixer until smooth.

Gradually add beer and mustard. Refrigerate until stiff enough to be rolled into a ball (approximately 2 hours).

Roll into ball and place in a bowl. Cover and refrigerate till just before serving.

Chop parsley very fine and roll cheese ball in parsley.

Serve with crackers or French bread.