- 2 1/2 cups (10 ounces) shredded or coarsely chopped reduced-fat Cheddar cheese
- 2 Tbsp. minced green onion , white part only
- 1 clove garlic , roughly chopped
- 1 tsp. whole grain Dijon mustard
- 1/2 tsp. extrahot horseradish
- 1/2 cup amber ale
- 1 Tbsp. snipped fresh chives , for garnish
Total time: 3 hours, 10 minutes
In the bowl of a food processor fitted with a metal blade, process cheese, onion, garlic, mustard, and horseradish until it forms a coarse paste. With machine running, pour ale through feed tube and process until creamy. If needed, scrape down sides of bowl; process until fully combined. Transfer to a serving bowl. Cover and refrigerate at least 2 hours to allow flavors to meld. Remove from refrigerator 1 hour before serving. Garnish with chives.
Per 2 Tbsp. serving: 59 calories, 3 grams fat, 5 grams protein
Chef's note: I make this spread with Widmer's Drop Top, my favorite amber ale. Find one you like, because this recipe only uses about a half cup of beer—which leaves the rest for drinking. This spread is terrific with rye toasts, baked whole-wheat pita chips, crostini, or pretzel thins.
Try 3 other low-cal twists on classic holiday dips from Diane Morgan