Pub Cheese

I’m a big fan of beer cheese in all its forms: in a skillet, with pretzels, even folded into macaroni. But perhaps my favorite form of this classic dip is...cold! Skeptical? Hear me out. This pub-style cheese is not only full of all the delicious flavors of the classic app, but is even easier to make. And while you might think beer cheese would lose its appeal without the gooeyness you get from heating it, I’m here to tell you this is simply not true. Pub cheese is salty, creamy, cheesy, and as ridiculously simple to make as it is to scarf down. It whips up in minutes—yes, minutes—and comes together in just one bowl. And while some recipes omit beer, I included it to really amp up the flavor. Read on for all my top tips to make this cheesy, flavorful dip the best it can be.

How To Make Pub Cheese

INGREDIENTS

• Cream Cheese: Some people see cream cheese and think bagels; I think dip. Here, the cream cheese serves as a luxuriously smooth, mildly tangy base that mellows the dip’s punchier ingredients while still allowing them to shine.
• Cheddar: Sharp cheddar tends to be my go-to for pub cheese. Its robust, complex flavor really cuts through the cream cheese, elevating the dish. I recommend buying cheddar in block form and shredding it yourself. Pre-shredded cheddar comes with anti-caking agents that are no good for flavor.
• Beer: Any beer can work, but I prefer to stay on the crisp, clean side so the beer doesn’t overwhelm the cheese. Lagers, pilsners, and wheat beers usually get the nod from me.
• Chives: Thinly sliced chives add a nuanced allium flavor that contributes savoriness and balances the richness of the cheese.
• Caraway Seeds: In my book, it's these potent little seeds that make this dip great. They add an herby, savory quality that lends intrigue without calling too much attention to itself. If you want more of a flavor wallop, I recommend adding horseradish or strong mustard to taste.
• Garlic Powder: The beauty of garlic powder is that it blends seamlessly into the cream cheese base, infusing it with still more allium savor.

STEP-BY-STEP INSTRUCTIONS

Pub cheese begins, as any good dip does, with lots of cream cheese! Make sure your cream cheese is room temperature, so everything mixes in evenly and you’re able to achieve a smooth, creamy texture. Next, add the cheddar, garlic powder, caraway seeds, salt, pepper, and chives. Mix with a rubber spatula to combine. Pour in the beer; mix until incorporated. Taste the dip and season with more salt and pepper if needed.

Transfer the dip to a serving vessel—I like to use a ball jar—and sprinkle with chives. Serve with all sorts of good things for dipping: pretzels, crackers, carrot sticks, celery sticks, even grapes or apple slices, whatever strikes your fancy.

Full list of ingredients and directions can be found in the recipe below.

Recipe Tips

• What is the best beer for pub cheese? Use whatever kind you like, anything from a hoppy IPA to a creamy stout. You could even go non-alcoholic, though in that case, start with less because those often taste a bit watered-down compared to their boozy counterparts.
• Cream cheese needs a warm-up too: Letting the cream cheese come to room temperature before you get started ensures easier mixing and better integration.

Storage

If you have any leftovers, they’ll keep, tightly covered, in the fridge for up to 1 week.