Homemade Pub Cheese Spread
This creamy pub cheese spread is made with sharp cheddar, beer, and spices. It’s easy to make in a food processor and perfect for crackers and pretzels.
If you love a soft, spreadable cheese, this recipe is for you. It’s creamy, bold, packed with sharp cheddar cheese, and a little beer for depth.
It’s perfect for spreading on crackers, pretzels, or toasted baguette slices. This cheddar cheese spread is a must-have for game days, parties, or snack time.
Looking for more cheese dips and spreads? Try our beer cheese dip, pimento cheese, and buffalo cheese spread recipes.
What is Pub Cheese?
Pub cheese is a smooth, spreadable cheese often served in taverns alongside crackers, pretzels, or breadsticks.
Unlike warm beer cheese dip, which is usually served melted, pub cheese is thick, chilled, and packed with flavors from sharp cheddar, cream cheese, Dijon mustard, Worcestershire sauce, and a splash of beer.
Homemade pub cheese spread is fresher and more customizable than anything from the store. You can tweak the seasonings, swap the beer for a non-alcoholic version, or add mix-ins like jalapeños or smoked gouda.
Choosing the Right Cheese
The key to a great pub cheese spread is starting with the right combination of cheeses. Sharp cheddar provides a tanginess, Monterey Jack adds creaminess, and cream cheese keeps it smooth and spreadable. Other great options include:
- Smoked Gouda: Adds a subtle smokiness.
- Horseradish Cheddar: A great choice for a touch of heat.
- Aged Cheddar: For an even deeper, sharper flavor.
Tip: For the smoothest texture, shred the cheese before adding it to the food processor. If you prefer, you can cut it into small cubes instead.
The Role of Beer in this Cheese Spread
Beer gives this spread its signature flavor and helps create a creamy consistency. I like using a lager, amber ale, pilsner, or something light enough to complement the cheese. If you prefer a non-alcoholic version, you can swap it out for:
- Non-alcoholic beer: Keeps the same flavor profile without alcohol.
- Milk or cream: For a milder, extra-creamy texture.
Flavor Variations
Want to change things up? Try these easy add-ins:
- Jalapeño: Add diced pickled jalapeños for some spiciness.
- Bacon and Cheddar: Stir in crumbled bacon for smokiness.
- Horseradish: A teaspoon of prepared horseradish gives it a bold punch.
- No-Beer Version: Swap the beer for milk or cream.
Best Ways to Serve
There’s no wrong way to enjoy this cheese dip:
- Crackers and Pretzels: My personal favorite for dipping into this cheese spread, especially my sourdough parmesan crackers.
- Toasted Baguette Slices: Makes a great bite-sized option.
- Vegetables: Carrot sticks, celery, and bell peppers.
- Burgers and Sandwiches: Makes a fantastic grilled cheese.
Can I make this without a food processor?
No, this recipe requires a food processor to blend the cheeses into a smooth, creamy spread. Other methods won’t work properly.
Should I shred the cheese first?
Yes! Shredding the cheese before adding it to the food processor helps it blend more evenly. If you prefer, you can cut it into small cubes instead.
How to Store Leftovers
Store leftover cheese spread in an airtight container in the refrigerator for up to 5 days. Before serving, let it sit at room temperature for about 10 minutes to soften slightly.
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How to Video
Ingredients
- 4 ounces cream cheese, softened
- 1 ½ cups shredded sharp cheddar cheese
- ½ cup shredded Monterey Jack cheese
- ½ cup flat beer, lager, amber ale, or pilsner
- 1 teaspoon Dijon mustard
- ½ teaspoon Worcestershire sauce
- ½ teaspoon garlic powder
- ½ teaspoon smoked paprika
- ¼ teaspoon salt, or to taste
- ¼ teaspoon black pepper
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Instructions
- Combine Everything: Add all ingredients to a food processor.4 ounces cream cheese1 ½ cups shredded sharp cheddar cheese½ cup shredded Monterey Jack cheese½ cup flat beer1 teaspoon Dijon mustard½ teaspoon Worcestershire sauce½ teaspoon garlic powder½ teaspoon smoked paprika¼ teaspoon salt¼ teaspoon black pepper
- Blend Until Smooth: Process until fully combined and creamy, scraping down the sides as needed.
- Chill and Serve: Transfer to a container, cover, and refrigerate for at least 1 hour before serving.
Notes
- How many servings does this make? This recipe makes about 2 cups of pub cheese spread, for a total of 8 servings at 2 tablespoons per serving. Calories will vary depending on the brand of beer used and possible substitutions.
- Best way to adjust the salt: If you are sensitive to sodium, wait until all the ingredients are mixed before adding salt. Taste the spread first, then add salt as needed.
- You’ll need a food processor: A food processor is required for this recipe. If yours has a shredding blade, use it to shred the cheese first. Then, switch to the chopping blade before adding the remaining ingredients.
- Use a flat beer: Open the beer about 15-20 minutes before you plan to make the cheese spread so the carbonation has some time to dissipate.
- Optional: The 1-hour chill time is optional. The cheese spread is ready to serve as soon as it’s mixed, but chilling allows the flavors to meld and the texture to firm up.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 5 days, and let it sit at room temperature for about 10 minutes before serving.
Was looking for a homemade version of cheese pub. We usually buy store bought. I came across your recipe. I decided to try it. So glad I did. It is so delicious. I didn’t put any beer in it. Just used heavy cream. I made the horseradish one. My family really enjoyed it. Said this was so much better than the store. So much more flavor. Will make homemade cheese pub from now on. Thank you
We’re so glad everyone enjoyed it. I agree; homemade is so much better! Thank you for the comment and the star rating. Hope you have a great weekend! 🙂