Gella's Diner, 117 E. 11th, Hays
8 oz. cream cheese, softened
1 tsp. Worcestershire Sauce
4 Tbs. unsalted butter, softened
1 tsp. Dijon Mustard
4 cups grated sharp cheddar (about 1 lb.)
1 tsp. Prepared horseradish
1 Tbs. minced fresh chives
½ clove garlic, minced
1 Tbs. chopped fresh parsley
¼ tsp. Ground black pepper
2-3 drops hot pepper sauce
¼ ½ cup L.B. Brewing Co., Pale Ale, flat
With electric mixer, cream together cream cheese and butter until well blended. Mix in cheese. Mix in all remaining ingredients except beer. Ad enough beer to make spread of desired consistency (mixture will thicken further after chilling.) Pack into earthenware crock or other ceramic dish, cover and refrigerate for several hours to allow flavors to blend. Serve with apple slices and black bread or crackers. This spread can be made several weeks in advance.
