|# 76 Chad Clifton|
2 cups (8 ounces) sharp cheddar cheese, shredded
2 cups (8 ounces) Swiss cheese, shredded
1 teaspoon Worcestershire sauce
1/2 teaspoon dry mustard
1 clove garlic, minced
1/2 cup dark beer
Assorted rye or pumpernickel crackers, breadsticks, or rye bread rounds
BRING cheeses to room temperature; place in a food processor bowl fitted with metal blade. Add Worcestershire sauce, mustard, and garlic. Pulse until combined. Add beer and process until smooth, 2 to 3 minutes. Pack in crocks or decorative jars; refrigerate overnight to blend flavors.
BRING to room temperature and serve with crackers or bread rounds.