Irish Pub Cheese

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Make ahead and party perfect Irish Pub Cheese that tastes just like you'd expect in an authentic Irish pub! Simple ingredients, just chill and serve!

Prep Time5

Cook Time0

Resting time to flatten beer and chill dip30

Total Time35

Course: Dip

Cuisine: American, Irish, Irish-American

Servings: cups

Calories: 1021kcal

Author: Anecia Hero

Equipment

Food Processor

Ingredients

14 ounces Extra sharp Irish Cheddar
4 ounces cream cheese, softened
1-4 ounces flat beer (lager, amber, pale ale or stout) (see recipe notes for suggestions)
1½ teaspoons prepared whole grain mustard
1 teaspoon Worcestershire sauce
1-1 ½ teaspoons prepared horseradish
chives, optional - for garnish
Cayenne pepper (optional)
Salt to taste

Instructions

Open the beer and pour half of it into a glass or mixing bowl; let it sit at room temperature until it goes flat. To expedite this process you can add a pinch of salt and whisk it vigorously for about 2-3 minutes, then let it rest at room temperature for about 30 minutes.
1-4 ounces flat beer (lager, amber, pale ale or stout)
Tear or cut the Irish cheese into small pieces and pulse in food processor until the mixture is creamy
14 ounces Extra sharp Irish Cheddar
Add remaining ingredients EXCEPT THE BEER and pulse until mixture is well combined. Scrape down the side of the processor occasionally.
4 ounces cream cheese, softened, 1½ teaspoons prepared whole grain mustard, 1 teaspoon Worcestershire sauce, 1-1 ½ teaspoons prepared horseradish, Cayenne pepper (optional)
With food processor on, gradually drizzle in beer one ounce at a time. (Taste it after each ounce to see if you want to add more)
For best results, transfer the cheese spread to a container and cover it; let it rest in the fridge for about 30 minutes. When ready to serve allow the pub cheese to come to room temperature and taste it for salt. Add a little salt now if you like and stir the cheese well. If you don't have time to refrigerate it, taste for salt, adjust and serve it immediately. It will still be delicious!
Salt to taste
Garnish with chopped chives and serve with pretzels, bread or the chip of your choice.
chives, optional - for garnish

Notes

The true success of this recipe depends upon the cheese which must be extra sharp and the beer, which must be flat.

Before you start the recipe, open a beer, pour it into a glass or bowl and let it sit until it goes flat and no longer bubbles. To expedite the process, you can add a pinch of salt to the beer then whisk it vigorously for 2-3 minutes. Then let it sit for another 30 minutes at room temperature. If you do not use flat beer, the carbonation will expand in the food processor and you're gonna have a big mess to clean up and no Pub Cheese to enjoy.

Cheese - I recommend using an authentic extra sharp or sharp Irish cheese. Kerrygold and Boar's Head both have great Irish cheeses. If you cannot find a bona fide Irish cheese, use an extra sharp cheddar. Note that Irish cheddar is not as yellow as American cheddar cheese, so your pub cheese may be a little more pale than what you see on the Internet.

Whole grain mustard - This is a jarred mustard with seeds, sometimes labeled "Old World," "Whole Grain," or "Old Style."

Horseradish - Get a high quality prepared horseradish. You'll usually find this in the seafood section or sometimes on the condiment aisle. Do not substitute with a "horseradish sauce." Try to get a prepared horseradish that has minimal ingredients. Silver Spring, and Bubbies are two good brands.

Beer - Traditional Irish Pub Cheese is made with Harp Lager, which is a light, golden European beer. Harp is hard to find in the U.S., so here's a great resource for substitutions: https://beerandbrewing.com/editors-picks-red-amber-ales/

Nutrition