Pub Cheese or Beer Cheese

Pub Cheese or Beer Cheese


  • 8 ounces of good Cheddar, finely 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. Spread 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.

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