Pub Cheese is a delicious and flavorful spreadable cheese dip that you’re going to love snacking on! Perfect with crackers, veggies, and pretzels, this beer cheese recipe is a super-fast appetizer that will quickly get gobbled up.
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All the dairy lovers shout hurray for pub cheese! A super-smooth and perfectly flavored dip that everyone in your life is going to go nuts over!
Put this spread on a tray with a ton of veggies, crackers, and Air Fryer Pretzel Bites, and watch your friends and family start chanting your name.
Just like my Air Fryer Egg Rolls, Baked Brie With Garlic, Mac and Cheese Egg Rolls, and Air Fryer Zucchini Chips, this dip will help you absolutely own the appetizer game.
What is pub cheese?
Pub cheese is a delicious spreadable cheese dip usually made with Irish cheddar and flat beer. The texture is like a firm hummus but with all the dairy goodness you know and love.
Traditional recipes call for flattened beer, but this version uses either veggie or chicken stock to flavor the spread. You can absolutely use beer if you’d like, and I’ve added notes below for more details.
If you’re looking for a pourable sauce, check out our Gluten-Free Cheese Sauce.
What Ingredients Are in Pub Cheese?
- Cheese! I used a mix of extra sharp and medium cheddar Tillamook (PNW represent)
- Garlic – we’re going with a light hand on this. Trust.
- Stock – use veggie to keep this vegetarian, or chicken stock (related: homemade chicken broth)
- Worcestershire sauce – use a vegetarian brand like this if you don’t eat meat. Need it to be gluten-free? This brand is both gluten-free and vegan.
- Hot sauce – optional.
- Chives – optional but they’re a nice garnish. Related: drying chives
Do you Serve Pub Cheese Hot?
I wouldn’t. But you could if you want to. Hot cheese is amazing at first and then gets that weird gross greasy layer on top. This dip is better served cold or at room temperature.
Pro Tips/Recipe Notes
- Store in the fridge for up to two weeks.
- If you’d like to use beer, choose a light ale and allow it to go flat before adding it to the dip. You can either let it sit out on the counter for a few hours, or add it to a bowl and whisk vigorously for five minutes.
- If using beer, you’ll leave out the vegetable stock.
- Originally I went with WAY too much garlic for this recipe (you’ll see that in the photos above) and it made us vampire-proof for daaaaaays. Avoid the desire to increase what the recipe calls for, OR if you want more, use roasted garlic (related: Air Fryer Roasted Garlic and Instant Pot Roasted Garlic) which is a lot more mellow.
Pub Cheese
Ingredients
- 2 cups extra-sharp cheddar {grated}
- 1 cup medium cheddar {grated}
- 1 clove garlic
- 2 tsp Worcestershire sauce
- 1/3 cup vegetable stock {or chicken stock}
- Frank's hot sauce {optional and to taste}
Instructions
- Pulse the garlic in a food processor until it is finely chopped.1 clove garlic
- Add the cheese and pulse until it resembles crumbles.2 cups extra-sharp cheddar, 1 cup medium cheddar
- Add the Worcestershire sauce and stock and blend in the food processor until the cheese is very smooth (~5 minutes).2 tsp Worcestershire sauce, 1/3 cup vegetable stock
- Add (optional) hot sauce and mix to combine.Frank's hot sauce
Notes
- Store in the fridge for up to two weeks.
- If you’d like to use beer, choose a light ale and allow it to go flat before adding it to the dip.
- If using beer, do not add the vegetable stock.
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If you use beer do you take out the vegetable stock?
Yes ma’am! Good question and I’ll clarify that in the instructions.
My daughter all of a sudden doesn’t like the cheese sticks she’s been eating all year so now that we’re in summer lunch mode, I’ve been trying to figure out something with protein to give her. I think I’m going to send this spread on celery.
Also, to chop one clove of garlic in a food processor can be hit or miss. With this going for 5 minute, I’m sure the pieces get really small but sometimes you get that one chunk in pesto that surprises you. I start the processor empty and drop the garlic in the chute. It bounces around and gives it a pretty good chop.
Not to mention the satisfaction you get from watching it bounce around and get shredded. I’m not sure about your kids, but mine would 100% watch a video of that on youtube. 🙂
Sooo…good! I was looking for an easy cheese spread that didn’t have cream cheese or beer in it. Duh! Use broth! Next time I’ll add the dash of hot sauce and some bacon. ????
Broth is magical! So glad to hear you enjoyed this recipe as much as we do. 🙂
So, this stuff is freaking delicious. I made it for a Superbowl party and it is currently being devoured rapidly by the guys in the cigar shop my husband manages. I looove garlic, so I added an extra clove. I also used all extra sharp cheddar, and chicken stock (because that was what I had on hand). It’s ridiculously easy to make…I will be bringing this to every event now!!
So glad you (and all the guys) liked it, Melanie!! I do love how fast it is to make and I’m thrilled it’s becoming a future staple in the house.
Thanks for taking the time to leave a comment. 🙂
No prob:). Also, I don’t know if you want to mention for those people who use My Fitness Pal, but I created an entry based on the nutritional info you included (thank you for doing that, btw…makes tracking much easier when I don’t have to figure it out myself) and made it public, so people should be able to search “Sustainable Cooks Pub Cheese” and it’ll be there for them.
Sweet, thank you!
Just in time for Super Bowl Sunday, oh yeah!!
Ohhhh yes, ma’am!