1.25 lbs. sharp cheddar cheese spread at room temp
12 oz. cream cheese at room temp
1/2 tsp. paprika
1/3 tsp. cayenne
1/4 T garlic powder
1/4 T onion powder
1/2 T grated horseradish
1.5 oz. PF Cayenne Hot Sauce
3 oz. Bellhaven Scottish Ale
Add Cheddar and Cream cheese to a large bowl and whip on low speed for 2-3 minutes.
Add paprika, cayenne, garlic, onion, horseradish and hot sauce to mixing bowl and whip on speed #2 for 3 minutes. Scrape down sides of bowl.
Add the beer and whip on low speed for 2 minutes. Scrape down the sides and refrigerate covered until needed.
Check out all the classes that we used this recipe in: