Pub Cheese Dip Recipes

ORIGINAL BAR CHEESE SPREAD

Steps:

• Mix cheese spread, horseradish, Worcestershire sauce, dry mustard, and garlic powder in a mixing bowl.
• Refrigerate 8 hours to overnight.

PUB CHEESE

Steps:

• Pulse the garlic in a food processor until it is finely chopped.
• Add the cheese and pulse until it resembles crumbles.
• Add the Worcestershire sauce and stock and blend in the food processor until the cheese is very smooth (~5 minutes).
• Add (optional) hot sauce and mix to combine.

EASY PUB STYLE BEER CHEESE DIP

Steps:

• Blend the cheeses and seasonings in the bowl of a food processor until well combined.
• Slowly add the beer and continue processing until the mixture is completely smooth.
• Dip can be served immediately or refrigerated for one hour to chill and firm.
• To serve warm, place dip into a medium saucepan and stir continuously over low heat until warm OR place dip in a microwave-safe bowl and heat on High for 1 minute intervals, stirring after each interval. Repeat until dip is heated thru.

ZESTY PUB CHEESE DIP

Steps:

• In the bowl of a food processor add the shredded cheddar, cream cheese, spreadable cheese (or substitute) and roughly chopped garlic clove. Process until combined.
• Add all the other ingredients except for the beer, salt and chives. Process and while processing slowly add the beer while monitoring the consistency (do not add it all if the dip is becoming runny).
• Transfer to a mixing bowl and taste. Adjust seasonings as needed and add salt as needed. Fold in the chives, cover and refrigerate.
• Serve garnished with a pinch of paprika and chives and accompanied by crackers, bread sticks and/or veggie sticks.

IRISH PUB CHEESE RECIPE

Steps:

• Break the cheddar into chunks and place in the food processor. Pulse to break the cheddar up into small pieces.
• Add the cream cheese, beer, garlic, ground mustard, and paprika. Puree until completely smooth. Scrape the sides of the bowl and puree again if needed. Serve with pita chips, bread, crackers, veggies, or apple slices.

PUB CHEESE DIP

Steps:

• 1. In medium bowl toss together cheddar cheese, Colby cheese and
• cornstarch. Set aside.
• 2. In medium saucepan whisk together cider and mustard. Cook over
• medium-high heat until boiling. Slowly add the cheese mixture, a little at
• a time, stirring constantly until smooth. Remove from heat. Stir in
• jalapeno peppers and red pepper.
• 3. Transfer to 1-quart slow cooker or fondue pot. Keep warm over very
• low heat. Serve with KEEBLER TOWN HOUSE FLIPSIDES Original
• crackers.
• *Note: Hard cider, the fermented version of sweet apple cider, can be found near the beer section of your local grocery or liquor store.
• Entwine Pairing: Chardonnay (apple notes and rich cheese are a match made in heaven)
• Nutrition Information:
• Serving Size: 1/4 cup cheese mixture plus 4 crackers; Calories 290, Calories From Fat 180, Saturated Fat 10g, Trans Fat 0g, Total Fat 20g, Cholesterol 50mg, Sodium 590mg, Total Carbohydrates 15g, Sugars 2g, Dietary Fiber 0g, Protein 12g, Vitamin A 10%, Vitamin C 0%, Calcium 30%, Iron 2%

PUB CHEESE® BY PRéSIDENT® CHEESE CHEDDAR & SRIRACHA STUFFED JALAPEñOS

Steps:

• Instructions Coat a large skillet with olive oil and warm over medium-high heat. Add in the ground beef and cook until no longer pink, then set aside. Then, preheat the oven to 400°F. While it's heating, slice the jalapeños in half lengthwise. Pro Tip: Use a small spoon to scoop out the seeds to avoid burning your fingers. Then mix cream cheese, Pub Cheese Cheddar & Sriracha and cooked ground beef in a bowl. Fill jalapeños with the cheese and meat mixture and top with bread crumbs. Place them on a baking pan and bake for 18-22 minutes or until golden. Let them cool for 5-10 minutes before serving and voilà!