Leek Spread

• Yields 5 Cups
1 pound sharp Cheddar cheese, shredded
1 pound mild Cheddar cheese, shredded
3 tablespoons ketchup
1 tablespoon Dijon mustard
1 tablespoon Worcestershire sauce
1 leek or 2 scallions, trimmed and minced, white part only
1 clove garlic, peeled and minced
G teaspoon hot red pepper sauce
1H to 2 cups flat beer
In an electric mixer at high speed or in a food processor fitted with a metal chopping blade, blend
all of the ingredients, except the beer, until the mixture is smooth.
With the motor running, pour the beer into the mixture in a slow steady stream until the mixture
is as thick as you prefer. Pack the Leek Spread into a storage container, cover, and refrigerate
for several days to mellow the flavors.