Place the porter and honey in a nonstick saucepan. Whisk together until the honey has dissolved. Bring to a boil. Simmer over low heat. Stir frequently. Reduce by two-thirds or to desired consistency. Transfer to a squeeze bottle or storage container. Cover, label, date and refrigerate until needed. For best results, serve at room temperature.
*Available through the retail market.
Place the cream cheese, cheddar cheese, sour cream, Dijon mustard, horseradish, Worcestershire sauce, red pepper sauce and granulated onion and garlic in the stainless-steel bowl of an electric mixer fitted with a paddle attachment. Season to taste with salt and pepper. Mix on low speed until blended. Transfer to a storage container, cover, label, date and refrigerate until needed. CCP: Refrigerate at 41°F or below.
Place 1/4 oz. of radicchio on the front of a chilled serving plate in a 3" circle. Spread 4 oz. of cheddar whip out on top of the radicchio. Make several circular wells on top of the whip. Drizzle 1/2 Tbsp. of of porter honey sauce into the wells. Sprinkle 1/2 tsp. of chives over the whip and the sauce. Place a package of crackers next to the whip.