Jalapeno Cheese Spread

Jalapeño Pub Cheese

Adapted from: Nicole's Favorite Recipes

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.