Skip the deli counter and make homemade pub cheese in just 10 minutes. Sharp cheddar, cream cheese, beer, and bold seasonings blend into a thick, creamy spread that’s perfect with crackers, veggies, soft pretzels or pitas. Best of all, it tastes even better the next day, making it the ultimate make-ahead appetizer for game day.
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If there’s a basket of warm soft pretzels on the table, there’s a very good chance I’m already reaching for the homemade pub cheese.
While traditional pub cheese has its roots in Kentucky, this version also reminds me of a Hungarian cheese spread called körözött that I grew up eating. They’re definitely not the same recipe, but both celebrate the magic of creamy cheese blended with bold seasonings. My version borrows smoked paprika from the Hungarian classic while staying true to the creamy, spreadable pub cheese you’ll find in American delis and grocery stores.
What Is Pub Cheese?
Pub cheese is a cold, spreadable cheese dip traditionally made with cheddar cheese, beer and seasonings blended until thick and creamy.
Think of it as the cousin to my beer cheese dip, which is served warm. And because pub cheese is served chilled or at cool room temp, it’s one of my favorite make-ahead appetizers for game day.
- Sharp cheddar cheese: Buy a block and shred it yourself using a box grater or the shredding attachment on your food processor. Freshly shredding the cheese eliminates any anti-caking agents that come on pre-shredded cheeses, which can lead to a gritty texture (freshly shredded cheese = extra-smooth and creamy pub cheese!). I give the same advice for my cottage cheese queso and old-fashioned pimento cheese.
- Cream cheese: Gives the dip its thick, spreadable, mousse-like texture. Make sure it’s at room temperature so it blends smoothly. Cold cream cheese can leave lumps.
- Beer: Reach for something crisp and malty like a lager, pilsner, blonde ale or amber ale. The dip tastes like the beer you use, so use one you actually enjoy drinking.
- Worcestershire sauce: Adds a deep, savory, umami-rich flavor that you can’t quite put your finger on but absolutely notice when it’s missing. Similar to why I include it in all sorts of recipes, from hot crab dip and homemade Chex Mix to creamy mushroom sauce and homemade SpaghettiOs.
- Whole-grain mustard: For a subtle tang.
- Garlic powder: Fresh garlic can turn sharp and overpowering in a cold dip, so garlic powder gives you that background warmth without the bite.
- Smoked paprika: Adds just a hint of smoky flavor.
- Cayenne pepper: Just ¼ teaspoon adds a little heat. Add more if you like it spicy.
Can I make pub cheese without beer? Yes! Swap it for chicken, vegetable broth or a non-alcoholic beer. The flavor will be slightly different but the dip will still be delicious.
Grate the cheese. Then, add all the ingredients to a food processor fitted with the regular blade and process until smooth and creamy. Taste and season with salt and additional cayenne if you like a little more kick. That’s it!
The texture of this cheese spread will be mousse-like. Thick enough to scoop with a cracker but soft enough to spread easily.
Make It Ahead
This is one of those dip recipes I almost always make ahead. A few hours in the fridge gives the flavors time to meld together and intensify. Make it the night before, and you’ve got one of the easiest party appetizers or Super Bowl snacks. It’s one less thing to think about before guests arrive, and that’s always a win in my book.
Success tip: If making this ahead, let the cheese spread come to room temperature for 20 to 30 minutes before serving, or give it a quick blitz in the food processor to bring it back to that perfect creamy consistency.
Serving Suggestions
While not traditional, I love it with a drizzle of hot honey on top for a sweet-meets-heat snack. Serve it with crackers, veggies or my personal favorite, soft pretzels for dipping and dunking. But honestly? The options are endless! Here are a few more delicious ideas:
- Soft Pretzel Bites (pictured!)
- Soft Pretzel Twists
- Soft Pretzel Bagels
- Pita chips or fresh pita bread
- Apple slices: the sweet-savory combo is so dang good! Check out my #1 trick for keeping apple slices from turning brown if you’re serving this at a party.
- Slathered on a smash burger or swap the pimento cheese spread for this pub cheese on my go-to pimento cheese BLT sandwich.
Ingredients
- 8 oz. sharp cheddar cheese (in block form)
- 4 oz. cream cheese, at room temp
- 3 Tablespoons amber ale or lager beer
- 1 Tablespoon Worcestershire sauce
- 2 teaspoons whole-grain mustard
- 1 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper
- Chopped fresh chives, for garnishing
- Crackers, veggies or soft pretzels, for serving
Instructions
- In a food processor fitted with the shredding attachment, add the cubed cheese and process until shredded. (Alternatively, you can shred the cheese on a box grater.)
- Remove the shredding attachment then add the cream cheese, beer, Worcestershire sauce, mustard, garlic powder, smoked paprika and cayenne pepper to the bowl of the food processor. Process until smooth and creamy, about 2 minutes. (The texture should be mousse-like.)
- Taste and season the mixture as needed with salt or additional cayenne pepper (for more kick). Serve immediately or store in an airtight container in the fridge until ready to serve.
Kelly’s Notes
- Freshly shred your cheese. Pre-shredded cheese contains anti-caking agents that prevent it from blending smoothly and can result in a gritty texture (freshly shredded cheese = extra smooth and creamy pub cheese!).
- Beer substitute: Any type of broth works in place of beer, or try a non-alcoholic beer for a similar flavor.
- Make ahead: Pub cheese tastes even better the next day as the flavors meld.
- To store: Store in an airtight container in the refrigerator for up to 1 week.
- Serving tip: If serving AFTER refrigerating, you may want to re-mix it in the food processor and/or let it come to room temp to make it easier to scoop.
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