Recipe: Beer-Cheese Spread

BEER-CHEESE SPREAD
Use with crackers, toast, chips or vegetables. Refrigerate this spread in a covered container for several days to give the flavors a chance to blend.

1 lb. mild Cheddar cheese
1 lb. sharp Cheddar cheese
2 cloves garlic, minced
3 T. Worcestershire sauce
1 tsp. seasoned salt
1 tsp. dry mustard
Dash of hot pepper sauce
Dash of garlic powder
1 (12 oz.) can beer (at room temperature)

Shred cheeses. Combine with garlic; soften to room temperature. Add Worcestershire sauce, seasoned salt, mustard, hot pepper sauce, garlic powder, and enough beer to make a spreadable mixture.

Makes about 8 cups (you can halve the recipe, or freeze some for later).