Servings 6 servings
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.
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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