I think I’ve been in kind of a dream here at my folk’s in South Dakota. The weather has (for the most part) been super mild. Beautiful. Not even sweater weather. I could almost be in denial! But there’s no denying other fall signals. Leaves, for one. Sporting events for another. And that means Beer & Cheese. And Beer Cheese?! Yes, Beer Cheese Dip or “Pub Cheese” if you’re into fancy names.
Pub Cheese is so ridiculously good and so ridiculously easy, you’ll want to make it all the time. Get yourself some good cheese for this – a good sharp cheddar is best, and sacrifice about a half cup of your favorite beer. It’ll be worth it, I promise. Do watch for great sales on beer around any holiday and stock up. There are huge markdowns…maybe get email updates from your favorite shop.
As far as the beer goes, keep in mind that the darker, stronger beers will hijack the flavor of the dip, so you might want to choose something light and make sure you like the beer because you’ll taste it in this dip. I’m not naming names here, but my photos show a couple of beers I like in this dip. Of course, you can always go with an Irish beer instead.
And then put in all kinds of fun stuff! I like the combo, in my recipe, and I go heavy on the cayenne. About 1/2 to 3/4 teaspoon. I like a little tingle in the back of the throat that says, “Hey, I’m here!” I also love horseradish, so had to have it. (When I was pregnant with my son I’d eat horseradish right out of the jar!) I love the bite mustard powder gives this dip. Anytime I use dry mustard, people are like, “What’s IN this?” And mustard powder’s always in my Top Secret Super Stealth Arsenal of Ingredients.
You can add jalapeno or other peppers – I have so been meaning to try a little Chipotle in my Pub Cheese but just haven’t gotten around to it. You can use Dijon or a grainy mustard. Garlic can go in your Beer Cheese Dip, too, but I’d prefer to use a powder coz fresh can taste really raw and strong. Or you can keep your dip very mild and let that Cheesy Beer goodness shine on its own.
When you first taste Pub Cheese? You might think I’m nuts – but set it aside in the fridge and let those flavors get all comfy together for at least 20 minutes and then try it again…oh yeaaa. Then you’ll “get” it. I can’t stop eating it, and I bet you won’t be able to either. (It does become firmer in the fridge, btw, so keep that in mind as you make it.)
Serve your Pub Cheese with Crackers as a spread, or add a little more beer and serve it as a wonderful dip with soft or hard pretzels (maybe my Soft Pretzels), pita chips, veggies or apples. Gently heat in the microwave on half power and keep stirring about every 30 seconds or so for a warm dip. Oh gosh, is it good!
- 8 ounces of good Cheddar, shredded
- 1/2 cup cream cheese, softened
- about 1/2 cup beer (hold out about two tablespoons and then add if it needs to be creamier, or add even more if you’d like it to be more a dip than a spread)
- 1 tablespoon roughly chopped parsley
- 1 1/2 teaspoons white Worcestershire
- 1 1/2 teaspoons horseradish
- 1/2 to 3/4 teaspoon cayenne
- 1/2 teaspoon dry mustard powder
- 1/2 teaspoon salt (add to taste after everything is mixed)
Process all ingredients in a food processor, stopping once or twice to scrape the bottom and sides. Process for two or three minutes until dip is very smooth and creamy.
Rest for about 20 minutes in the fridge to blend flavors before serving. Dip will firm up with refrigeration, so if you refrigerate longer, take it out ahead of time so it’s spreadable.
Keeps for about a week. Freezes well.
I’ll be sharing this recipe on our very own Throwback Thursday Link Party as well as on Fiesta Friday. The co-hosts are Margy @ La Petite Casserole and Suzanne @ apuginthekitchen. It wouldn’t be Saturday without linking up at Saucy Saturdays blog hop!