1. In large bowl, combine cheese and beer. Let stand 30 minutes or until cheese softens.
2. In food processor with knife blade attached, blend cheese mixture, margarine or butter, and remaining ingredients 3 to 5 minutes until smooth.
3. Pack cheese into crocks or decorative airtight containers and store in refrigerator up to 1 month or in freezer up to 3 months. To serve, let cheese stand at room temperature 30 minutes or until soft enough to spread.
I did the same thing I did with the soup jars by punching out the title of the contents and adding scrapbook adhesive to the back then sticking them to the top of the jar.
Tomorrow I have a tasty treat from a blog I follow that’s super quick to make a batch of…