Jalapeño Pub Cheese
8 oz cream cheese
3 cups shredded extra sharp cheddar cheese
3 TB heavy cream
1/2 teaspoon salt
1 teaspoon dijon mustard
1 teaspoon Horseradish
1/2 jar of pickled jalapeños (or desired amount, this amount gave just enough of a 'kick' to the dip)
1/4 cup Blue Moon beer (no light beers)
Combine cream cheese, cheddar cheese, heavy cream, salt, mustard, horseradish, and jalapeños in a food processor until smooth. Add beer and continue processing until creamy. Store in refrigerator, remove one hour before serving. Best served with pretzels and crackers.
