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by Jessica March 17, 2017
I’m almost on the verge of letting us all down.
Every year around Saint Patrick’s Day, I share some sort of recipe with Lucky Charms cereal. Every year! I’ve made boozy shakes, one bowl chocolate cake and even cereal milk chia pudding.
But here’s the thing.
I have officially EXHAUSTED my brain of worthy Lucky Charms recipes. I’ve been thinking about it for months and even made a Lucky Charms snack cake last week, but it was just… meh. Not worthy of sharing with my invisible internet friends. And I just can’t share a recipe that I don’t 100%OMGLOVE.
So I have something even better for you today. Homemade PUB CHEESE.
Please tell me that you know what pub cheese is. Beer cheese spread… it’s mousse-like. It’s super cheddar-y. It’s incredible on crackers and even better on pretzels.
It’s totally addictive. I even like it occasionally on VEGETABLES.
If that tells you anything.
Let’s chat about it?
Okay pub cheese. It might sound weird if you’ve never had it. It might sound (or even look?) gross. But if you’re a dip person, you’ve most likely had it with a bunch of snacks and appetizers and have lost your mind at how good it is. Right right right?
I had NO idea how to make this. I didn’t even realize that it could be made at home! Truth be told, I was sort of horrified when I found the recipe on how it was made. I mean, I really didn’t know what pub cheese WAS, but it is just so freaking good that my mindset was… um… who cares what it is? It’s not like we eat it daily or weekly here. It’s a treat! It’s a party snack! A drunk snack?
It’s one of those things where I didn’t even want to know about the ingredients. I just wanted to ignorantly eat my pub cheese and go on with life.
Then I found this.
The recipe is really SIMPLE. You blend cheese and beer. I am not even joking. It does seem odd, right? In fact, I think it even seems gross… when you just think about it like THAT.
I wouldn’t taste it first. I made it and my brother tasted it and he was like… this is really good. No. This is REALLY GOOD. This is BETTER than the pub cheese in the container.
I tasted it. OH MY GOSH. This is so good. If you like pub cheese, your life is forever ruined now that you can make it at home.
So be it! Happy Saint Patrick’s Day! Eat some pub cheese with your Lucky Charms.
How to make Pub Cheese
Yield: 6 to 8 as an appetizer
Total Time: 30 minutes mins
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4.99 from 195 votes
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Ingredients
- 6 ounces amber or brown ale at room temperature
- 8 ounces mild cheddar freshly grated
- 8 ounces sharp cheddar freshly grated
- 2 garlic cloves minced
- 1 tablespoon Worcestershire sauce
- 1 teaspoon ground mustard
- 1 teaspoon hot sauce
- pinch of salt and pepper
- 2 teaspoons freshly snipped chives
for serving
- crackers
- pita chips
- pretzels
- veggie sticks
Instructions
The first step is to flatten the beer! Remove as much of the carbonation as possible. Add the beer to a bowl and whisk it well – off and on for 5 to 10 minutes. Set it aside.
Place the cheeses and garlic in a food processor and pulse until it’s in coarse crumbs. Add the Worcestershire, mustard, hot sauce and salt and blend until combined. With the processor on, slowly stream in the beer until the mixture is smooth, about 5 full minutes. The cheese will look mousse-like. Scoop it into a bowl, top it with the chives and serve!
Course: Appetizer
Cuisine: American
Did you make this recipe?
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I appreciate you so much!
Just don’t eat Lucky Charms IN your pub cheese.
posted in: Appetizers, Recipes, St. Patrick's Day 53 comments
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Pingback: Homemade Pub Cheese Spread. – Fruitide
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Rachael @ Rachael's Foodie Life — Reply
OMG! I have never heard of pub cheese before but I am so making this!!
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Sara @ Last Night's Feast — Reply
I had to go look at all your Lucky Charms recipes. That Cereal Milk Chia Pudding looks so over-the-top crazy, and I love it! Now I’m trying to think what else could be made with cereal milk…
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Brian @ A Thought For Food — Reply
I mean, the Lucky Charms recipes are awesome… but PUB CHEESE!!! I’ll take that.
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Leanne — Reply
Cheesecake with Lucky Charms crust! or I agree with the Lucky Charms brownies/blondies request! Have you ever heard of slu*tty brownies? Lucky Charms can be worked into that for sure! But, beer and cheese never definitely hurt either!! Great recipe Jess!!
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AGS — Reply
We always have left-over beer in our house (some bottle, that was opened, but never drunk). I now know what to do with it!
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Bethany — Reply
PUB CHEEEEEESE!!! Yum! This is almost even BETTER than Lucky Charms. (What am I saying?!) A few weeks ago, the sample menu item at Trader Joe’s was a pub cheese/bean dip which combined a container of pub cheese with a can of baked beans. It sounds hideous, but it was shockingly delicious. I think I know what my future holds for me now…
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Robyn Stone | Add a Pinch — Reply
I’m all about this one – it looks fabulous with those pretzels and veggies! And I’ll take the Lucky Charms goodies you create too… always so fantastic!
Have a great weekend! xo -
Cate — Reply
We have a family friend who makes pub cheese and she will die with her recipe. I will make this to see how it compares. I always imagine hers had vermouth in it, but maybe it’s just a nice amber ale!
Also? I made your one bowl whiskey cake last year, and it was a hit. I may need to make it again this year.
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Pingback: Homemade Pub Cheese Spread. – Fruitide
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Bea — Reply
We don’t keep beer around, but we do have hard cider, and I have a suspicion that it would be delicious too. Apples and cheese can’t go wrong, right?
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Sarah Forss — Reply
I’m reading this at 7 am…is that too early for pub cheese? One stupid question though: “ground mustard” — that’s the dry stuff, right? From a little can in my spice drawer, not spreadable stuff from a jar in my fridge door, right?
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Jenna — Reply
I’m obsessed with this recipe!!! sooo sooo soo good!!! The whipped mousse like consistency looks amazing!
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Sam Moore — Reply
As a devoted vegan and lover of green stuff in my plate, I’d love to have this one included on my veggie dip. I was thinking to bake some sweet potatoes and as I was browsing your blog, voila! I have now a strong urge to bake more. Thanks for sharing this fantastic recipe!
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Sarah — Reply
just made this to bring as an app to a st. patty’s party and it is delicious! I am sure it will be a hit! :)
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Stacy S — Reply
totally going to add to this amazing list of dippy things – how about hot pretzels? like the ones that come from the frozen section? OR potato skins? Wha??? Totally adding this to my next party…yup.
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Aanhetstrandvanoostende — Reply
Wow this looks so beautiful, just wondering how delicious it must be in taste! Thank you for sharing the recipe..
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Dana — Reply
Made this the other day and it’s DELICIOUS! One tip for folks thinking of making it: mine came out slightly more soupy, I’m thinking I added a bit too much beer for the cheese (my cheeses were both slightly over 8 oz, so I added a splash of extra beer.) Maybe start with a bit less beer and check the texture before you add it all. Otherwise, MAJORLY recommend! Thanks, as always, Jess!
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Bryan | The Coffee Maven — Reply
Another wonderful beer recipe! The combination of the sharp and mild cheeses must be amazing.
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Courtney Cunningham — Reply
So yummy!! We didn’t finish it all though so I refrigerated it. It’s so hard and crumbly now… how would you get it back to its smooth and creamy consistency?
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Pingback: Five Appetizers for your NFL Playoff Viewing Party | Sports Are From Venus
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Pingback: Lucky Charms Cupcakes - Cereal Milk Confetti Cupcakes
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Pingback: Lucky Charms Cereal Milk Confetti Cupcakes. – Fruitide
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Pingback: Baileys co*cktail – Frozen Bailey’s Irish Cream Cappuccino – Chow Hub
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Nicole Driscoll — Reply
Hi JESSICA,
Hmm yummy! I will need to attempt this. It seems really nice and simple. We’ve got an yearly unbirthday for my spouse each summer and it is a beer celebration. This would do the job flawlessly.
Regards,
Nicole Driscoll -
Pingback: The 10 Best Tailgating Recipes - The Ultimate Tailgating Menu
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Sebastian — Reply
Add 4 oz. cream cheese per 16 oz. of cheese for a more fluffy texture, other then that great recipe
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Pingback: Baileys co*cktail - Frozen Bailey's Irish Cream Cappuccino
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Jilly — Reply
Well done. I added shallot. Did a combo of sharp, white & cream cheeses.
Absolutely ridiculous delicious. 👏🏼👏🏼👏🏼👏🏼 -
minijaxter — Reply
so i just made this with sam adams sam 76 and it is fabulous i left out the chives because of allergies
but i also used cracker barrel vermont sharp cheddar abt 6oz and extra sharp cheddar 8 oz and some colby jack shredded cheese 2ozOMG I WANT TO PUT THIS ON EVERYTHING!!!!!!
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Kristi Meyers — Reply
Substitute for the alcohol?
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Pingback: Irish Chips for your St. Patrick's Day Party - A Higher Standard
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Heather — Reply
Is this something that could be made ahead of time and keep in the fridge till,time to serve or no?
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Jess — Reply
Do you think you could freeze this? I made too big of a batch and it won’t get eaten before it goes bad.
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Michelle — Reply
So this failed miserably as a pub cheese spread. I freshly grated the cheese but it has a weird texture to it and my 2 gloves of garlic were large so it is pretty garlicky. It never really whipped into a mouse, just kind of a mayo texture. But to minimize the loss of w[rk and ingredients, I’m wondering what ideas you may have as using it as a mix in or spread to something else?
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Stewart brashear — Reply
Keep the chives and it’s pretty much spot on with Kentucky beer cheese. Maybe a little more brew in beer cheese. Most people don’t realize….if you want hot mustard….add a little water to some good dry mustard…it will certainly open the sinuses. Good recipe,thanks for posting! 👍
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fallyn foy — Reply
I personally dont drink or consume alcohol is there anything I can use instead of beer?
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Jessica — Reply
i would probably just skip this recipe because it really relies on beer. if you’re looking for another cheese dip or spread, try my pimento cheese! https://www.howsweeteats.com/2021/04/pimento-cheese/
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Sam — Reply
I haven’t made this recipe yet, but I’ve cooked a number of dishes with O’Douls. The green-labeled ones are no good in my opinion, not enough flavor. However, if you can find the red-labeled “amber” O’Douls, you might try the recipe with this. It has a much richer flavor and has always worked well in my recipes.
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Kelly — Reply
Pub cheese rocks!!! My new favorite pretzel dip!!! :)
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Jerri Wilson — Reply
Looks delish!Can you use extra sharp white as one cheese and sharp orange as other ingred….. or just all sharp orange cheddar?
I like my spread with a mouthwatering bite -
Seth Gabel — Reply
This is the Best Pub Cheese spread out there. I use a little more beer and white and yellow sharp, but otherwise the same. For those that say there’s is too wet or soupy, it needs to be chilled to set or you used too much beer. For those that say it got too hard after chilling, you didn’t add enough beer, blend in a bit more beer and revive it. Most recipes add cream cheese and I understand why, but it really dilutes the flavor and isn’t needed if you get the beer to cheese ratio right. Also, I’ve never found the need to decarbonate the beer, just have it at room temp and pour it in the processor right out of the can.
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Mary Elderkin — Reply
How long can you keep it in the fridge?
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Jennifer — Reply
Sounds awesome … how long will it keep for … if it isn’t eaten all in one go, which I suspect it would be :-)
