Amber Ale Cheddar Cheese Spread
Recipe adapted from Skinny Dips (Chronicle), by Diane Morgan
Servings: Makes about 1 1/2 cups
Ingredients
  • 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
  • Directions
    Active time: 10 minutes
    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