Ingredients

- 2 tablespoons mustard seeds
- 2 tablespoons celery seed
- 1 bottle 11.2 oz Bornem Double Abbey ale
- 8 oz soft cream cheese
- salt and pepper according to taste
- 1 pound grated gouda cheese

How to prepare:

Blend all ingredients in food processor until smooth. Serve with pieces toasted bread and sliced radishes.

(idea from California Culinary Academy - San Francisco)