Creamy Pub Style Beer Cheese Dip is an addictive spread made from cheddar cheese, beer and a small handful of other seasonings. Addictive and wonderfully indulgent, this Pub Style Beer Cheese is an easy appetizer that can be made quickly and in advance, making it a host’s dream. The recipe makes 1 cup of beer cheese but feel free to double the recipe for a big crowd!
This Pub Style Beer Cheese may be my single most favourite Après Ski snack. Hot off a day on the mountain, it’s my favourite appetizer to tuck into, slathered thickly on fresh soft pretzels and veggies. Since St Patrick’s Day is also just around the corner, I thought it was time that I shared the recipe for this addictively creamy spread with strong Irish roots. Serve it as part of a St Patrick’s Day snack board, as a party appetizer or a game day snack. Or, like me, sit down in front of it in your ski boots and happily eat the whole thing. .
What goes in Creamy Pub Style Beer Cheese Dip?
With its simple list of ingredients, this dip is on my list of Pantry Recipes that can be whipped up at a moment’s notice, typically without a trip to the grocery store.
- Aged Cheddar: For best flavour, use a block or wedge of good aged cheddar. Aged cheddar is sometimes labeled “sharp cheddar” or “old cheddar”. Avoid pre-shredded cheeses as the preservatives and additives can get in the way of a smooth, creamy consistency. Also, pre-shredded cheeses aren’t typically made from quality cheese, and you’ll taste the difference in this appetizer. If you’re making this for St Patrick’s Day, be sure to pick up a good Irish cheddar.
- Garlic: A clove from a fresh head of garlic will give the best flavour. When choosing garlic at the grocery store, look for heads that are hard when squeezed, with tight papery skins. Avoid any garlic with green sprouts, loose papery skins or a spongy feel.
- Dijon Mustard: Use a good quality dijon mustard for extra punch.
- Worcestershire: This condiment with a hard-to-pronounce name adds deep umami flavour to this satisfying beer cheese spread.
- Apple Cider Vinegar: This type of vinegar adds a touch of apple flavour that perfectly complements the strong cheddar. Apples and cheddar, right? It’s a classic pairing made in gastronomic heaven. Apple cider vinegar also adds a delightful tang that helps balance the richness of the dip.
- Beer: The style of beer used in this recipe will change the flavour of this spread. I typically reach for a lager or a red ale when making this beer cheese, but go ahead and use your favourite type of beer. If it’s St Patrick’s Day, then I’m likely to seek out Harp Lager or Kilkenny Irish Ale to keep things festive. There are some good quality non-alcoholic beers on the market now, so go ahead and make this dip with a zero-proof beer if you’re avoiding alcohol.
- Kosher Salt: The cheese in this recipe provides quite a bit of salty flavour, so only a little more salt is needed. I use Diamond Crystal Kosher salt, which is less salty per volume than Windsor or Morton’s Kosher salts. If you use a brand other than Diamond Crystal, add just a pinch of kosher salt to start and adjust to taste, to avoid over salting your beer cheese.
- Hot Sauce (optional): A dash or two of your favourite hot sauce adds a delightful kick to this dip if you like things spicy. If you prefer mild flavours, just leave the hot sauce out.
- Garnishes: Garnishes are optional, but freshly ground black pepper and chopped parsley and chives add both style to the presentation and the flavour to the beer cheese.
SERVING SUGGESTIONS
This Pub Style Beer Cheese is a delicious appetizer or snack. It’s best served at room temperature, with pretzels, crackers, vegetables and apple slices. Cooked and sliced Irish style sausages (bangers) are also a good addition to a beer cheese platter. To include it as part of a main course, slather it on fresh bread and eat it alongside a bowl of hot soup, or put it on a roast beef sandwich. Take your burger to the next level by heaping it on and letting the heat of the burger melt the beer cheese into a creamy. delicious sauce.
DRINK PAIRINGS
The best drink pairing for Beer Cheese is well, beer. Ideally the same kind that you used to make the Beer Cheese.
Pub Style Beer Cheese
Ingredients
- 200 gr/7 oz Old Cheddar Cheese, cubed
- 1 clove Garlic, minced
- 1 tsp Dijon Mustard
- 1 tsp Worcestershire Sauce
- 1 tsp Apple Cider Vinegar
- 1/2 cup Beer
- 1/4 tsp kosher salt
- a few dashes of hot sauce, to taste (optional)
- Black Pepper, chopped fresh chives and chopped fresh parsley for garnish (optional)
Instructions
- In the bowl of a food processor, pulse the cheese cubes until crumbly. Add the garlic, mustard, Worcestershire sauce, vinegar and salt, and pulse to combine. With the processor running, slowly pour in the beer until fully combined and the cheese spread is smooth and creamy. Add a dash or two of hot sauce to taste, if using, and process until incorporated. Pack the beer cheese into a ramekin or jar. Can be made up to 5 days in advance and stored in the fridge in a covered container. Bring to room temperature and garnish with freshly cracked black pepper, chopped chives and chopped parsley before serving.
RECIPE NOTES
- You can make Pub Style Beer Cheese up to 5 days in advance, and store it well covered and ungarnished in the fridge. The flavours mingle overtime, making it taste even better after a day or two in the fridge. Bring it to room temperature to regain its spreadable consistency, and garnish before serving.
