The unofficial end of Summer is quickly approaching and plans are being made to celebrate Labor Day. What to make is always the first agenda item on the plan. I like to showcase appetizers, sides, and desserts in this space for the Summer celebration holidays. First up is an appetizer today and next up will be a side dish item on Friday.
Today’s recipe is a beer cheese, noted for being quintessential American pub grub. This popular creamy and spreadable cheese has its roots in New England, where it was created to encourage bar patrons to order more beer. This easy and homemade version is made with two kinds of cheese, seasonings, Worcestershire sauce, and a bit of beer. It can be a stand alone appetizer or incorporated into a charcuterie or snack board. The dip goes well with carrot and celery sticks, crackers, pretzels, or pita chips, but my favorite item for scooping up this cheesy dip is pretzel crackers.
Pub Cheese
Pub Cheese (adapted from allrecipes.com) Total Time Required:15 minutes, Yield: 6 servings
Ingredients:
- 2 fluid ounces lager beer, flat and at room temperature
10 ounces freshly grated sharp cheddar cheese- 4 ounces cream cheese, at room temperature
- 1/2 tablespoon Worcestershire sauce
- 2 teaspoons dry mustard powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon finely chopped fresh chives
- carrot and celery sticks, crackers, pretzels, pretzel chips, or pita chips for serving
Directions:
Combine the cheddar cheese, cream cheese, Worcestershire, mustard powder, garlic powder, and onion powder in a food processor. Pulse until the ingredients are mixed.
Combine the cheeses, seasonings, and Worcestershire in the bowl of a food processor.
With the food processor running, slowly pour the beer in through the feed tube, blending until the mixture is smooth. If the mixture is too thick, add a bit more beer to reach the desired consistency.
Blend in the beer until the mixture is smooth.
Transfer the dip to a serving bowl and sprinkle it with the chopped chives. Serve the dip with carrot and celery sticks, crackers, pretzels, pretzel chips, or pita chips for serving.
So many dipping options with this cheese!
Serve with veggie sticks, crackers, or pretzels.
Store the dip in the fridge, tightly covered, for up to 10 days.
Looking forward to all the great food we will be consuming this holiday weekend! ~Linda
Pub Cheese (adapted from allrecipes.com) Total Time Required:15 minutes, Yield: 6 servings
Ingredients:
- 2 fluid ounces lager beer, flat and at room temperature
- 10 ounces freshly grated sharp cheddar cheese
- 4 ounces cream cheese, at room temperature
- 1/2 tablespoon Worcestershire sauce
- 2 teaspoons dry mustard powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon finely chopped fresh chives
- carrot and celery sticks, crackers, pretzels, pretzel chips, or pita chips for serving
Directions:
Combine the cheddar cheese, cream cheese, Worcestershire, mustard powder, garlic powder, and onion powder in a food processor. Pulse until the ingredients are mixed.
With the food processor running, slowly pour the beer in through the feed tube, blending until the mixture is smooth. If the mixture is too thick, add a bit more beer to reach the desired consistency.
Transfer the dip to a serving bowl and sprinkle it with the chopped chives. Serve the dip with carrot and celery sticks, crackers, pretzels, pretzel chips, or pita chips for serving.
Store the dip in the fridge, tightly covered, for up to 10 days.