You’ll need just a cup of beer for this cheese ball, but buy a six-pack or a case; it’s not redundant to eat this pretzel-covered beer-spiked snack with a frosty mug of beer.
Ingredients
Beer-Pretzel Ball
4 cups shredded Swiss cheese
5 cups shredded sharp white cheddar cheese
5 ounces cream cheese, softened
2 tablespoons chopped shallots
1 cup ale, such as Bass
1⁄2 teaspoon Worcestershire sauce
1⁄4 teaspoon coarse salt
dash hot sauce, such as Frank’s Red Hot
4 ounces pretzels, crushed, for coating
crackers or thick pretzels, for serving
Directions
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Using a stand mixer or a bowl and a spatula, mix together the Swiss, cheddar, cream cheese, shallots, beer, Worcestershire sauce, salt, and hot sauce. Form the mixture into a ball and cover with plastic wrap. Refrigerate for at least 2 hours or overnight.
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Before serving, roll the cheese ball in the pretzels to coat.
Serve with crackers or thick pretzels.
Serves 12 to 15
Excerpted from GREAT BALLS OF CHEESE, © 2013 by Michelle Buffardi. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.
Photos: © Jason Wyche
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