When I think of beer and cheese, I immediately think of Wisconsin. I found this particular recipe while visiting a brewery in Wisconsin and I think it is best made with real Wisconsin cheese and craft beer.
Beer Cheese Spread
8 ounces cream cheese
2 tablespoons butter, softened
2 teaspoons Dijon mustard
10 ounces (2 1/2 cups) shredded swiss cheese
3 ounces (about 5 tablespoons) porter or full-bodied brown ale
3 strips cooked bacon, crumbled
* Combine cream cheese, butter, mustard and swiss cheese in a food processor. Process for 30 seconds or until well mixed.
* Add beer and continue processing until very smooth.
* Pulse in bacon just until incorporated.
The spread is best if made at least one day ahead. Store in air-tight container in refrigerator up to five days. Remove from refrigerator one hour before serving. Garnish with additional crumbled bacon if desired. Spreads well on the Ritz Pretzel Crackers.