This recipe is from Chef Jonathan Lundy of Gratz Park Inn, located in Lexington, Kentucky. It is a sprightly Southern classic, as welcome at the holiday season as it is in the thick of summer. Lundy uses a Kentucky-brewed ale although any well-crafted ale will work.
Makes about 3-1/2 cups
- 14 ounces sharp yellow Cheddar cheese
- 4 ounces smoked Cheddar cheese
- 8 ounces cream cheese, softened
- 2 tablespoons caramelized onions, see note
- 1 12-ounce bottle ale
- 2 tablespoons paprika
- 1 tablespoon bourbon
- 1/2 teaspoon each: salt, onion powder, garlic powder
- 1/4 teaspoon each: black pepper, cayenne pepper
- Use a box grater to shred Cheddar cheeses. Transfer to a food processor and add the cream cheese and onions. Blend until smooth. With the motor running, slowly add the beer to the mixture then the bourbon. Mix well.Add the seasonings.
- Store in the refrigerator until serving time. It is best made a day or two in advance so the flavors can meld together. It will last up to one week.
Note: To caramelize onions, finely dice a sweet onion. Saute in olive oil for 5 minutes over medium heat. Reduce heat to low and cook gently until they turn a rich amber color, 20 to 25 minutes. Add a tablespoon or two of water as necessary if the onions start to burn.