LEGEND HAS IT THAT THIS ADDICTIVE SPREAD/DIP was created about a century ago in a Louisville saloon
and served with crackers to any customer ordering a five cent lager. Today in Kentucky, there are as many varieties of beer cheese as hot browns, some spread on crusty bread, crackers, and rye rounds, others used as dips for raw vegetable sticks. It can be made with all cheddar or a combination of cheeses, and each host or hostess has his or her favorite (and secret) seasonings. Since beer cheese keeps well, covered, in the refrigerator for up to a week, I usually make it (like Pimento Cheese Spread, opposite) in large quantities, ready to serve at last minute cocktail get-togethers or teas.

Makes about 2 1⁄2 cups

INGREDIENTS

• 1⁄2 pound extra-sharp aged cheddar cheese
• One 8-ounce package cream cheese, at room temperature
• 1 garlic clove, minced
• 1 tablespoon minced fresh chives
• 1⁄2 teaspoon dry mustard
• 1 tablespoon Worcestershire sauce
• Tabasco sauce to taste
• 1⁄4 teaspoon salt
• 1 cup lager beer

INSTRUCTIONS

1. Shred the cheddar finely into a large mixing bowl.
2. Add the cream cheese to the bowl.
3. Mash the cheeses with a fork till well blended.
4. Add the minced garlic, minced chives, dry mustard, Worcestershire sauce, Tabasco sauce, and salt to the bowl.
5. Beat the ingredients with an electric mixer till well blended.
6. Gradually add the lager beer to the mixture while beating.
7. Continue beating till the spread is smooth.
8. To transform the spread into a dip, beat in about 1/4 cup more beer.
9. Scrape the spread into a crock.
10. Cover the crock tightly.
11. Chill the spread overnight.
12. Serve the spread with toast points, crackers, or rye rounds.
13. Alternatively, serve it as a dip with raw vegetable sticks.