I adapted this from a couple different recipes, one from a Derby Day recipe (since I was born and raised in Louisville, KY, home of the Kentucky Derby) and the other from a favorite restaurant of mine.
- Yields: 4-6
- Total: 15 minutes
- 12 oz. of flat Blue Moon beer
- 16 oz. grated smoked gouda
- 1/4 medium onion, minced
- 1/4 tsp. Tabasco or hot sauce
- 1/4 tsp. Bourbon Barrel Aged Worcestershire (or regular Worcestershire)
- 1/4 tsp. course ground black pepper
- 1/8 tsp. salt
- Pinch cayenne
- 1 tsp. dry mustard
- Little splash of Kentucky Bourbon
- Pour beer into a glass and allow it to sit until it loses its effervescence. This could take up to an hour, but don’t worry if you don’t have that much time.
- Combine all ingredients except beer in food processor and PULSE until slightly blended. Then turn processor ON and slowly pour beer through food chute. Mixture will be soft, but will harden in refrigerator.
- Make one or two days ahead of time, as taste is better once flavors have time to blend. Serve in a ceramic crock or ramekin with pretzel rods, crackers, celery sticks, carrot sticks, and radishes.