Beer-Cheese Spread

Refrigerate this spread in a covered container for several days to give the flavors a chance to blend.

1 pound mild Cheddar cheese
1 pound sharp Cheddar cheese
2 cloves garlic, minced
3 tablespoons Worcestershire sauce
1 teaspoon seasoned salt
1 teaspoon dry mustard
Dash of hot pepper sauce
Dash of garlic powder
1 (12 ounce) can beer (at room temperature)

Shred cheeses.
Combine with garlic; soften to room temperature.
Add Worcestershire sauce, seasoned salt, mustard, hot pepper
sauce, garlic powder, and enough beer to make a spreadable
mixture.

Makes about 8 cups (you can halve the recipe, or freeze some for
later).