Kentucky Beer Cheese
With the start of football season, you may find yourself looking for tasty recipes that will impress all of your friends and family. A delicious recipe can be made even better if you know where it came from. Consider this Kentucky Beer Cheese recipe for your next tailgate!
The recipe was first created by Johnny Allman’s brother, Joe, and was served at Johnny’s first restaurant that sat right on the river, The Driftwood Inn. The restaurant became one of the main institutions of snacking in the entire state. The original dip was served with Saltine crackers, which made the customers thirsty, helping out the restaurant with larger food and drink orders.
After closing and opening various restaurants throughout the area, Johnny’s last restaurant venture was burnt down in the 1960’s. Luckily, the beer cheese recipe had already been passed on to the cooks of a neighboring restaurant, ensuring that people would be able to enjoy the dip for years to come.
To make your own Kentucky Beer Cheese, you will need:
- 8 ounces cream cheese
- 8 ounces sharp cheddar cheese, grated
- 2 teaspoons Dijon mustard
- 1 teaspoon garlic powder
- 1/8 teaspoon cayenne pepper
- 2 tablespoons half and half
- ¼ teaspoon salt
- ¼ cup any type of beer
Then you will need to:
- Combine all the ingredients into your food mixer.
- Blend until smooth and creamy.
- Allow to sit in your fridge for at least 20 minutes, serve with chips, and enjoy!
All of us at Eastland Escrows in Covina, California would like to encourage you to try this tasty recipe this football season!