Potted Beer Cheese (Potted Judy)

Adam and Jackie Sappington

brought to you by
the Brewers Association
and
Heartlandia: Heritage Recipes from Portland's The Country Cat

“Though this family recipe is similar to a pimento or potted beer cheese, the Sappington family version is called Judy. Family legend has it that my grandpa Sappy coined the name, though no one really knows who the true Judy was.

“We serve Judy as a bar snack with crackers and on top of our burger at The Cat, but actually think its best use is as a picnic food. When preparing Judy at home, make sure you hand grate the cheese. Finally, know that Judy is best made several days in advance; her flavor only improves as she festers.”

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Ingredients

1 pound sharp cheddar cheese coarsely grated (about 4 cups)
¼ large yellow onion coarsely grated
¼ cup mayonnaise
½ cup American lager
¼ cup olive juice from a can of olives
4 dashes Tabasco sauce
Kosher salt and freshly ground black pepper to taste
Crackers for serving

Instructions

In the bowl of a stand mixer fitted with the paddle attachment, combine the cheese, onion, beer, mayonnaise, olive juice, Tabasco, salt, and pepper.
Mix on medium-low speed until soft and slightly creamy, about 5 minutes.
Transfer the Judy to an airtight container and refrigerate for at least 24 hours or up to 1 week. Bring Judy to room temperature before transferring to a serving bowl and digging in with crackers.