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Beer-Pretzel Ball

You’ll need just a cup of beer for this cheese ball, but buy a six-pack or a case; it’s not redundant to eat this pretzel-covered beer-spiked snack with a frosty mug of beer.


Beer-Pretzel Ball

4 cups shredded Swiss cheese

5 cups shredded sharp white cheddar cheese

5 ounces cream cheese, softened

2 tablespoons chopped shallots

1 cup ale, such as Bass

1⁄2 teaspoon Worcestershire sauce

1⁄4 teaspoon coarse salt

dash hot sauce, such as Frank’s Red Hot

4 ounces pretzels, crushed, for coating

crackers or thick pretzels, for serving


1. Using a stand mixer or a bowl and a spatula, mix together the Swiss, cheddar, cream cheese, shallots, beer, Worcestershire sauce, salt, and hot sauce. Form the mixture into a ball and cover with plastic wrap. Refrigerate for at least 2 hours or overnight.

2. Before serving, roll the cheese ball in the pretzels to coat.

Serve with crackers or thick pretzels.

Serves 12 to 15

Excerpted from GREAT BALLS OF CHEESE, © 2013 by Michelle Buffardi. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.

Photos: © Jason Wyche

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