📝 About This Recipe
This velvety, bold spread is a staple of British and Midwestern American tavern culture, designed to be the ultimate companion to a cold pint. We combine the sharp tang of aged Wisconsin cheddar with the earthy depth of a classic ale and a hint of smoky heat. The result is a sophisticated yet rustic dip that is infinitely better than anything you’ll find in a grocery store tub.
🥗 Ingredients
The Cheese Base
- 1 pound Sharp Cheddar Cheese (high quality, block-style, grated by hand)
- 4 ounces Cream Cheese (softened to room temperature)
The Flavor Profile
- 1/2 cup Amber Ale or Lager (flat and at room temperature for better emulsion)
- 2 cloves Garlic (finely minced or pressed)
- 1 tablespoon Worcestershire Sauce
- 2 teaspoons Dijon Mustard (smooth, not grainy)
- 1 teaspoon Smoked Paprika (pimentón)
- 1/4 teaspoon Cayenne Pepper (adjust for desired heat level)
- 1/2 teaspoon Onion Powder
- 1/4 teaspoon Kosher Salt (to taste)
- 1/4 teaspoon Black Pepper (freshly cracked)
For Garnish
- 1 tablespoon Fresh Chives (finely chopped)
- 1 pinch Additional Smoked Paprika (for dusting)
👨🍳 Instructions
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1
Ensure your cream cheese is fully softened at room temperature for at least 30 minutes; this prevents lumps in your final spread.
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2
Grate the sharp cheddar cheese by hand using the fine side of a box grater. Avoid pre-shredded bagged cheese, as the anti-caking agents prevent it from becoming perfectly smooth.
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3
In the bowl of a food processor, add the grated cheddar and the softened cream cheese.
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4
Pulse the cheeses together 5-8 times until they begin to combine into a thick, crumbly paste.
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5
Add the minced garlic, Dijon mustard, Worcestershire sauce, smoked paprika, onion powder, and cayenne pepper to the processor.
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6
Process on low speed for about 20 seconds to evenly distribute the spices and aromatics.
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7
With the processor running on low, slowly drizzle in the room-temperature beer in a steady stream. This allows the fat and liquid to emulsify properly.
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8
Stop the processor and scrape down the sides of the bowl with a rubber spatula to ensure no dry cheese bits remain.
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9
Continue processing for another 30-45 seconds until the mixture is light, airy, and completely spreadable.
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10
Taste the pub cheese and add salt and black pepper as needed. Pulse once more to incorporate.
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11
Transfer the cheese spread to a decorative bowl or airtight crock.
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12
Cover and refrigerate for at least 2 hours. This 'resting' period is crucial as it allows the flavors of the beer and spices to fully develop and meld.
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13
Remove from the refrigerator 15 minutes before serving to take the chill off, making it easier to scoop.
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14
Garnish with a sprinkle of fresh chives and a light dusting of smoked paprika just before presenting.
💡 Chef's Tips
Always use a high-quality block cheddar; the older the cheese, the more 'bite' your spread will have. If the mixture seems too stiff after chilling, fold in an extra tablespoon of beer to loosen it back up. For a non-alcoholic version, substitute the beer with a high-quality non-alcoholic malt beverage or sparkling apple cider. Avoid IPAs or very bitter beers, as the processing concentrates the hops and can make the dip taste unpleasantly metallic. Store in an airtight container in the fridge for up to one week; it actually tastes better on day two!
🍽️ Serving Suggestions
Serve with warm, buttery soft pretzel bites or thick-cut sourdough toast points. Pair with crisp vegetable crudités like celery sticks, radishes, and colorful bell pepper strips. Accompany with a flight of craft beers, specifically an Amber Ale or a Nut Brown Ale. Use as a decadent topping for a gourmet burger or a hot roast beef sandwich. Add a side of cornichons or pickled red onions to provide a bright, acidic contrast to the rich cheese.