Hot Sauced Kentucky Beer Cheese

This Hot Sauced Kentucky Beer Cheese was the first thing I made from the Cooking With Frank's RedHot Cookbook. It's a highly flavored dip that Rachel and I couldn't get enough of! Lots of punch from the hot sauce and the zip from fresh garlic was very nice. Note: I chose to use pre-shredded cheddar and no matter how many times I scraped down the food processor, my dip wasn't going to get velvety smooth. So don't do what I did, please do as the recipe suggests and shred your own cheese. I'm thinking room temperature cheese might be helpful too. Serve with celery, pretzels (pumpkin and bat shapes optional:@) and potato or tortilla chips. If your crowd likes zingy dips, don't hesitate to add this one to your list folks!

I had a little leftover and spread it on a roll with some ham, it made a fantastic sandwich!

Funny side note from the 'it's a small world' chapter of life: The author of this cookbook is a lady that has the blog Coconut & Lime. Back in 2010 when I started Pig In Mud I contacted her to ask if it would be ok to use one of her photos on my blog and she graciously said yes. What did I see that I couldn't wait to share with you?

I still love it today!!!

Hot Sauced Kentucky Beer Cheese-from Cooking with Frank's RedHot Cayenne Pepper Sauce
1 pound brick of extra sharp white cheddar cheese, shredded
1 clove garlic, minced
1 shallot, quartered
2 tsp Worcestershire sauce
1 tsp ground mustard
1/2 tsp black pepper
1/2 tsp chipotle powder
1/2 C amber ale
1/4 C Frank's RedHot Cayenne Pepper Sauce
Serve with: pretzels, celery, potato chips, tortilla chips, Fritos

1. Place cheese, garlic, shallot, Worcestershire and spices into a food processor fitted with the blade.
2. Cover and begin to process. With processor running slowly stream in the beer and hot sauce. Process until smooth.
3. Transfer mixture to bowl, cover and refrigerate at least 2 hours or overnight.

Eat well and have a happy day:@)