Sweet, subtle, and earthy, leeks possess a unique ability to offer main ingredients support, without stealing the show. Quite simply, I hardcore them, and this time of year they are more beautiful, lovely, and yummy than ever.
Salty cheddar, hot sauce, beer, and leeks combine to form this delicious spread, perfect for Spring entertaining, or solo comfort munching.
Depending on the size of your food processor, you may have to add the cheese in batches, in order for everybody to make it in the spread.
I used a spring seasonal from Magic Hat, Pistil, and while I enjoyed the flavor it imparted, I think I’d use a simple Lager this next time around.
After two days of chillin in the fridge, I checked my spread for flavor and added a bit more hot sauce, and called it good.
Leek & Cheddar Beer Spread
16 ounces sharp cheddar cheese, shredded
8 ounces mild cheddar cheese, shredded
2 leeks, trimmed and minced
1 tablespoon Dijon mustard
1 tablespoon Worcestershire sauce
2 cloves garlic, minced
2-3 teaspoons hot sauce, I used Cholula and Sriracha
1 1/2 cups beer
In the bowl of a large food processor blend both cheeses, leeks, mustard, Worcestershire sauce, garlic and hot sauce, until smooth.
With the motor running, pour beer into the mixture in a slow steady stream. Continue blending until smooth.
Transfer spread to a large bowl, cover and refrigerate for at least one day. Garnish with extra shredded cheddar and chives, if desired. Serve with pretzels, crackers, or veggies.