8 ounces cream cheese

2 teaspoons Dijon mustard

2 1/2 cups (10 ounces) shredded extra sharp cheddar cheese

1/2 teaspoon Tabasco sauce

1/4 teaspoon salt

1/4 cup flavorful ale

1 tablespoon chopped fresh parsley

1 tablespoon finely chopped green onion

1. Place the cream cheese, Dijon mustard, cheddar cheese, Tabasco sauce and salt in a food processor. Process for about 30 seconds, then add the ale and continue processing until very smooth. Pulse in the parsley until just dispersed. Fold in green onions.

2. Can be kept, covered, in the refrigerator for up to 7 days. Best if brought to room temperature before serving.