1 lb. mild Cheddar cheese, finely grated
1 lb. sharp Cheddar cheese, finely grated
1/4 c. finely grated Bermuda onion
1/2 clove garlic, peeled and crushed
1/4 c. ketchup
1 tbsp. Worcestershire sauce
1/8 tsp. liquid hot red pepper seasoning
1 (12 oz.) can beer

Let cheeses soften at room temperature at least 1 hour. With an electric mixer or food processor set on chop, mix cheeses and all remaining ingredients except beer by snapping motor on and off several times. With motor running, beat in beer, at little at a time; continue beating until light and fluffy. Chill well before serving. Yield: 1 quart. This spread is best if allowed to age about a week in the refrigerator before using.