Pub Cheese That Tastes Unbelievably Good

Pub cheese is a creamy, savory spread that brings comfort and bold flavor to any gathering. It features sharp cheddar, a touch of beer, mustard, and spices.

This homemade version is affordable, uses simple grocery ingredients, and takes only a few minutes to prepare while delivering the same rich flavor and creamy texture you expect from classic pub cheese.

Pub Cheese Recipe

Key Ingredients

Freshly shredded sharp cheddar is the entire flavor of the spread. Pre-shredded bags have anti-caking powder that makes the texture grainy instead of smooth. I shred a block right before blending and the difference is obvious every time.

Cream cheese gives the spread that thick, creamy body that makes it cling to crackers and pretzels instead of crumbling apart. Cold cream cheese won’t blend smoothly, so pull it out of the fridge well ahead of time.

Dijon mustard adds the sharp, tangy bite that keeps the spread from tasting like plain melted cheese. Yellow mustard is too mild and grainy mustard changes the texture.

Tips to Make It Perfect

Use a food processor, not a bowl and spoon: You need the blade to break down the cheddar into a completely smooth spread. Hand mixing leaves small cheese chunks that never fully incorporate. I blend in two rounds to make sure nothing gets missed along the sides.

Add milk slowly to control the texture: One tablespoon at a time. Too much at once turns the spread into a sauce that runs off everything. You can always add more, but you can’t take it back.

Refrigerate for at least 30 minutes before serving: The spread is loose right after blending. Chilling lets the fats firm up and the flavors come together.

Here’s how to make the pub cheese:

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Pub Cheese

This easy pub cheese recipe creates a rich, creamy cheese spread with sharp cheddar flavor and a hint of tangy mustard. Ideal for parties, game day snacks, or casual gatherings.

⏱ Prep 10 min⏰ Total 10 min⏳ Chill Time 30 min🟢 Easy🍽 Appetizer, Snack🌍 American

Rate this recipe ★★★★★

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Ingredients

Servings:

− 6 +

US Metric

• 8 ozsharp cheddar cheese (freshly shredded)
• 4 ozcream cheese (softened)
• 2 tablespoonsmayonnaise
• 1 tablespoonDijon mustard
• 1 tablespoonWorcestershire sauce
• 1/2 teaspoongarlic powder
• 1/2 teaspoononion powder
• 1 to 2 tablespoonsmilk (to adjust texture)
• 1/4 teaspoonsalt
• 1/4 teaspoonblack pepper

Instructions

1. 1Add the shredded cheddar cheese and softened cream cheese to a food processor. Blend for about 30 to 40 seconds until crumbly and partially smooth.
2. 2Add mayonnaise, Dijon mustard, Worcestershire sauce, garlic powder, onion powder, salt, and black pepper.
3. 3Blend again for about 1 minute until the mixture becomes smooth and creamy.
4. 4Add 1 tablespoon of milk and blend. If the spread is still too thick, add another tablespoon of milk and blend again until you reach a smooth, spreadable consistency.
5. 5Taste and adjust seasoning if needed.
6. 6Transfer the pub cheese to a bowl, cover, and refrigerate for at least 30 minutes to allow the flavors to develop and the texture to firm slightly.
7. 7Stir before serving and spread on crackers, pretzels, toast, or use as a dip for vegetables.

Nutrition per serving

160

cal

14g

fat

6g

protein

280mg

sodium

📌 Notes

• Always use freshly shredded cheddar cheese. Pre-shredded cheese contains anti-caking agents that can make the spread grainy.
• Let the cream cheese soften at room temperature so it blends smoothly.
• If you don't have a food processor, you can mix everything with a hand mixer until smooth.
• For a slightly sharper flavor, add an extra 1/2 teaspoon of Dijon mustard.
• Store leftover pub cheese in an airtight container in the refrigerator for up to 5 days.

By Sam · pub cheese, beer cheese spread, cheese dip, cheddar spread

How to Pair

You can serve this pub cheese with these:

• Soft pretzels, crusty baguette slices, or crunchy celery sticks
• Hot fries or onion rings
• Apple slices
• Smoky sausages or thick-cut bacon
• A cold amber ale or light lager