Potted Judy (Potted Beer Cheese)

(from Lucianolinda’s recipe box)

Source: Heartlandis: Heritage Recipes by Adam and Jackie Sappington

Categories: Dips- Spreads-Cheeseballs

Ingredients

  • 1 lb. sharp cheddar cheese, coarsely grated
  • 2 Tbsp. coarsely grated onion (and its juice)
  • 4 oz. beer
  • 1/4 cup mayonnaise
  • 2 Tbsp. olive brine or pickle juice
  • Hot sauce, to taste
  • kosher salt and ground black pepper
  • Crackers and/or crudités, for serving

Directions

  1. In the bowl of a stand mixer fitted with a paddle attachment, combine the cheese, grated onion beer, mayonnaise, olive brine, hot sauce and salt and pepper. Mix on medium-low until soft and creamy, about 5 minutes.
  2. Transfer to an airtight container and refrigerate at least 24 hours and up to 1 week. Bring to room temperature before serving with crackers and/ or crudités.

  3. makes 3 cups

  4. Variation: Pimiento Judy: add 1/4 cup diced pimientos or diced roasted red bell pepper.

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