8 ounces cream cheese
2 tsp dijon mustard
2 1/2 c or 10 0z. shredded sharp cheddar cheese
1/4 tsp salt
1/2 tsp. hot red pepper sauce
1/4 c. flavorful beer
1 T. chopped parsley
1 T. chopped green onions

Process cream cheese, mustard, cheese, pepper sauce, and salt in food
processor about 30 seconds. Add beer and continue processing until very
smooth. Pulse in parsley just until dispersed. Fold in green onions.
Spread can be kept, covered, in the refrigerator as long as 7 days.
Serve at room temeprature. Makes 2 generous cups.

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