Cheese/ Ale Dip:

8 oz cream cheese


2 tsp Dijon mustard


2 ½ cups shredded extra-sharp Cheddar cheese


2 TBSP heavy cream


¼ tsp Tabasco sauce


¼ tsp salt


¼ cup Redhook


2 TBSP chopped fresh parsley


½ cup hazelnuts, lightly toasted, skinned and coarsely chopped





Combine the cream cheese, mustard, Cheddar, cream, Tabasco, and salt in a food processor. Process for about 30 seconds, add the beer, and continue processing until very smooth. Pulse in the parsley and hazelnuts until mixed.

Refrigerate for a few hr's before serving.