Homemade Pub Cheese Spread.
I’m almost on the verge of letting us all down.
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.
- 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
- pita chips
- veggie sticks
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!
Just don’t eat Lucky Charms IN your pub cheese.