Categories: Appetizers

Ingredients

• 1 ball Wisconsin Edam cheese
• 3/4 cup butter, cubed and softened
• 2 tbsp snipped fresh chives
• 2 tsp Dijon
• 1/2 cup amber beer, at room temp
• Cocktail, rye or pumpernickel bread slices

Directions

1. Cut one-fifth from top of cheese to create flat surface. With a melon baller, remove cheese from center of ball leaving 1/2-inch thick shell. Shred cheese removed from ball and top to measure 4 cups.

2. In a large bowl, place shredded cheese, butter, chives, and mustard; mix with spoon until blended. Stir in beer until blended. Spoon spread into hollowed cheese ball; reserve remaining spread for refills. Chill until serving time. Serve as spread with cocktail bread.

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