GERMAN BEER CHEESE SPREAD
We love recipes inspired by our German heritage. This tangy spread is fantastic served alongside everything, including pretzels and pumpernickel or crackers and sausage. Choose your favorite beer-the flavor really comes through. -Angela Spengler, Tampa, Florida
Provided by Taste of Home
Categories Appetizers
Time 15m
Yield 2-1/2 cups.
Number Of Ingredients 8
Steps:
- Place cheese in a food processor; pulse until finely chopped, about 1 minute. Add Worcestershire sauce, mustard, garlic, salt and pepper. Gradually add beer while continuing to process until mixture is smooth and spreadable, about 1-1/2 minutes., Transfer to a serving bowl or gift jars. Refrigerate, covered, up to 1 week. Serve with crackers or vegetables.
Nutrition Facts : Calories 95 calories, Fat 8g fat (5g saturated fat), Cholesterol 24mg cholesterol, Sodium 187mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 6g protein.
HOMEMADE GARLICKY CHEESE CRACKERS
Making cheese crackers at home may sound daunting but actually they are quite easy. They require a little more work, then they're worth it. Crackers don't need to be an afterthought. These particular crackers are definitely worthy of their own place on your menu. No weird ingredients or fancy kitchen gadgets needed. You only need some ingredients that you probably have in your kitchen all the time, a cookie cutter, and an oven. That's all! These are super crispy, buttery, and perfect for a snack but if topped and loaded with cheese and herbs, ideal as a side dish.
Provided by Zainab Pervaiz
Categories Crackers
Time 1h30m
Yield 14
Number Of Ingredients 18
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper or a silicone baking mat.
- Place flour, sugar, baking powder, garlic powder, salt, and dill in the bowl of a food processor and pulse to combine or you can mix manually as well. Add 4 tablespoons melted butter and vegetable oil and pulse to combine.
- With food processor on low speed, slowly drizzle in water until the dough begins to form a ball. Remove dough from food processor and cover with a plastic wrap. Let rest for 10 minutes.
- Roll out dough as thin as possible on a lightly floured surface; thinner than pie crust if possible, thin like crepes works best. Cut the dough into your desired shapes with a cookie cutter, or cut with a knife or pizza cutter and arrange on the prepared baking sheet. Let it rest for another 10 minutes.
- Using a toothpick, prick several holes in each cracker. Don't skip this step; you will not have nice, flat crackers if you skip.
- Bake in the preheated oven until golden brown, about 10 minutes. Remove from the oven, brush the tops with remaining melted butter, and immediately sprinkle with coarse sea salt. Remove from baking sheets and allow to cool completely on a wire rack.
- While crackers cool, prepare cheese topping: Mix mascarpone, Cheddar, and Parmesan cheeses with parsley, oregano, thyme, rosemary, and pepper. Sprinkle over crackers and serve.
Nutrition Facts : Calories 164.1 calories, Carbohydrate 15.1 g, Cholesterol 21.9 mg, Fat 10.2 g, Fiber 0.5 g, Protein 3.4 g, SaturatedFat 5.2 g, Sodium 211 mg, Sugar 1 g
KAT'S BEER CRACKERS
Love these so much, really easy to make, a little hot so you may want to cut back on the spices, goes great with dips or just by them selves ( i don't know why they are called beer crackers, guess they make you want a cold beer lol)
Provided by Kathy Griffin @bamagirl125
Categories Other Appetizers
Number Of Ingredients 5
Steps:
- Places crackers in a gallon size ziploc bag, in a measuring cup combine, oil, ranch, pepper flakes and cayenne, mix well and pour over crackers, seal bag and roll crackers around to coat well( you can do this in a large bowl then transfer to ziploc)
- Use any kind of dip you want, i use a Smoked Gouda dip that i make: 8oz sour cream, 8oz shredded smoked gouda cheese, 1/tsp course ground black pepper,1 tsp liquid smoke, pinch of salt, mix all together and serve with crackers
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