Zesty Pub Cheese Dip

Pub cheese - cheddar dip with beer and spices.

Easy to make, all American classic cheddar pub cheese dip with a touch of heat from hot sauce. Chef tried and true and very customizable.

5 from 1 vote

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Prep Time: 5

Total Time: 5

Servings: cups

Calories: 249kcal

Author: Milena Perrine

Ingredients

3 cups shredded cheddar*
2-3 oz cream cheese
2 pieces spreadable cheese such as Laughing Cow or increase cream cheese by 2 oz or add 2 oz sour cream
1 clove garlic or 1 teaspoon garlic powder
⅔ cup beer**
1 tablespoon Worcestershire sauce or to taste
1 tablespoon Dijon mustard or to taste
1 teaspoon hot sauce or to taste
1 teaspoon prepared horseradish or to taste
1 teaspoon sweet paprika + a pinch to sprinkle over dip
½ teaspoon black pepper
1 teaspoon sea salt or to taste
2 tablespoon finely cut fresh chives + 1 teaspoon more to sprinkle over dip

Instructions

In the bowl of a food processor add the shredded cheddar, cream cheese, spreadable cheese (or substitute) and roughly chopped garlic clove. Process until combined.
Add all the other ingredients except for the beer, salt and chives. Process and while processing slowly add the beer while monitoring the consistency (do not add it all if the dip is becoming runny).
Transfer to a mixing bowl and taste. Adjust seasonings as needed and add salt as needed. Fold in the chives, cover and refrigerate.
Serve garnished with a pinch of paprika and chives and accompanied by crackers, bread sticks and/or veggie sticks.

Video

Notes

*Grating your own cheddar block is recommended - fresher taste and easier to blend with the rest of the ingredients.

**Look for styles with solid malty backbone and herbal hoppy notes (Pilsners or American lagers) or sweetish bocks, brown ales, porters or stouts. If the beer is really carbonated let the foam dissipate first - it will be easier to measure out. NOTE : You do not need to use flat beer, plus fresh beer will taste much better in this type of dip.

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