The ingredient list for Matt and Ted Lee's cheese spread reads almost like a 2nd grader's cafeteria prank. Cheese, ketchup, worcestershire, horseradish, Tabasco, and beer—how could that taste good? Yet this recipe, from their new cookbook The Lee Bros. Charleston Kitchen, is one of those magical recipes that just works. The balance of tart, spicy, sweet, and malty is totally on point, making for a dip so multilayered that it's impossible to stop eating.
Why I picked this recipe: I will never say no to rich, cheesy dips, especially when they involve beer and horseradish (two of my favorite things).
What worked: This potent, spicy dip was indeed as excellent as described, great on crackers but even better eaten with a spoon straight out of the bowl.
What didn't: No problems here.
Suggested tweaks: As with most dips, this cheese spread is pretty adaptable. Dropping the spice is easy, and you could replace the beer with broth or milk if you don't want the alcohol.
Excerpted with permission from The Lee Bros. Charleston Kitchen, copyright 2013 by Matt Lee and Ted Lee. Published by Clarkson Potter, a division of Random House. All rights reserved. Available wherever books are sold.
- Yield:Makes 1 1/2 cups
- Active time: 10 minutes
- Total time:10 minutes
- 10 ounces sharp Cheddar cheese, grated (3 cups)
- 2 ounces (1/4 cup) lager or ale
- Juice of 1 lemon (3 tablespoons)
- 2 tablespoons ketchup
- 2 tablespoons Worcestershire sauce
- 1 tablespoon prepared horseradish, drained
- 2 teaspoons hot sauce, such as Tabasco or Crystal
- 1 1/2 teaspoons dry mustard
- 1 garlic clove, minced
Combine all the ingredients in the bowl of a food processor and pulse until the mixture is smooth and spreadable. Transfer to a small bowl to serve.