Pub Cheese Spread
Pub Cheese Spread is a creamy, hoppy, and flavorful spread best enjoyed with buttery crackers and salty pretzel. Skip the pub and make your own at home!
Do you love cheese and crackers? I DO! I could sit around and eat them all day long!
I’ve had just about every cheese there is (found around me, that is) and I will take them on all, piled on a crispy cracker.
Something about the soft and creamy cheese with the crispy, butter, cracker that hits all the right spots!
If you are like me, and craving a spreadable cheese, not just a slice, then this recipe is for you!
Creamy, with a hint of your favorite beer, and mixed with the perfect blend of spices, pub cheese is a delicious break from the usual party food.
And it makes the best game day spread or to add a little something extra to your favorite burger!
Some of my other pub favorites are my beer cheese dip, this honey mustard cheese ball, these beer pickles, and this bar snack mix.
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See recipe card for complete information on ingredients and their quantities.
Ingredient Notes
- Cream cheese – Make sure to soften or bring the cream cheese to room temperature to make it easier to combine.
- Cheddar cheese – You can use pre-shredded cheese but I like to shred/grate my own from the block. It’s cheaper and it doesn’t have all the anti-caking agents on the cheese which can make it hard to mix into the dip.
- Horseradish – I like to use prepared horseradish but you can grate your own fresh (I would use half the amount if using fresh) or you can use horseradish sauce.
- Beer – Use your favorite pale ale or hoppy IPA. Or substitute with water.
- Mustard – This recipe uses a Dijon mustard but you can use a plain yellow or spicy mustard one. Avoid honey mustard as the sweetness doesn’t really. mix well.
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How To Make Pub Cheese
- Start with softened cream cheese and shredded cheddar. Mix until combined. The mixture will be stiff. Add in the mustard and spices and mix to combine.
- Add in the beer and Worcestershire to loosen it up and combine completely. Serve immediately or keep in the fridge until ready to serve.
For the full recipe and detailed instructions, please refer to the recipe card at the bottom of the post.
Storage
Keep any leftovers in the fridge for 4-5 days. Be sure to store it in an airtight container or keep wrapped with plastic wrap.
I don’t recommend freezing it because of the cheese. It can separate and get grainy.
Favorite Dippers
- Crackers
- Pretzels (hard or soft pretzels)
- Carrot sticks
- Celery sticks
- Cucumber slices
- Pita wedges
- and I love these on mini bell peppers!
Not your typical cheese, it’s a pub style beer cheese dip that is best served spread on crackers, pretzels, and tortilla chips. Like veggies? Try it on carrot and celery sticks too.
It can be mistaken for it because of the beer but it is more of a spreadable soft cheese whereas beer cheese is like a melty cheese dip with beer in it.
Tapas Tips & Tricks
- Make sure the cream cheese is close to room temperature or softened a bit or it will not mix well with the other ingredients.
- Use your favorite ale or brew. I like a hoppy lager beer for this recipe but a stout will work too!
- If you want to spice it up a bit, try adding some jalapeno cheese or pepper jack.
- I like to use prepared horseradish but if you prefer to use a horseradish sauce or leave it out all together, that’s great too.
- If you like a stout in your spread, try using sharp cheddar instead of mild.
- Want more spices? Add some garlic powder and some cayenne pepper.
- Chilly outside? Serve warm in the crock pot on low.
- Want smoother spreadable cheese? Whip it up in the food processor.
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This pub cheese recipe is a crowd favorite with its bold flavors. Perfect for any cracker or pretzel!
Pub Cheese
Ingredients
- 4 ounces cream cheese softened
- 16 ounces cheddar cheese shredded
- 3/4 cup 6 ounces beer
- 1 teaspoon prepared horseradish
- 2 teaspoon garlic powder
- 2 teaspoon Worcestershire sauce
- 1 tablespoon Dijon mustard
- 2 teaspoons paprika
- 2 dashes hot sauce optional
Instructions
- Combine the cream cheese and shredded cheese in a bowl with a hand mixer or spatula.
- Add in the horseradish, mustard, garlic powder, and paprika. Stir to combine.
- Add in the Worcestershire sauce and the beer. Stir to combine.
- Serve immediately or store in the fridge until ready to use.
Notes
- Make sure the cream cheese is close to room temperature or softened a bit or it will not mix well with the other ingredients.
- Use your favorite ale or brew. I like a hoppy lager beer for this recipe but a stout will work too!
- If you want to spice it up a bit, try adding some jalapeno cheese or pepper jack.
- I like to use prepared horseradish but if you prefer to use a horseradish sauce or leave it out all together, that’s great too.
- If you like a stout in your spread, try using sharp cheddar instead of mild.
- Want more spices? Add some garlic powder and some cayenne pepper!
- Chilly outside? Serve warm!
- Want smoother spreadable cheese? Whip it up in the food processor!
Nutrition
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