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

1. 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.
2. 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.