Pub Cheese Recipe
by Sommer Collier — last updated on Mar 12, 2026 
My pub cheese recipe is a creamy beer cheese spread made with sharp Irish cheddar and a splash of beer. I love serving this easy pub-style dip with warm bread or crackers for a bold appetizer that’s perfect for parties or game day.
After marrying a northerner over 27 years ago, one thing I’ve noticed is that restaurants and pubs up north have something seriously delicious that many of us in other parts of the country are missing out on… Pub cheese. When I first tried it years ago, I was floored by how flavor-packed and creamy this spread is. You can taste the sharp cheddar and hint of beer, and paired with pita chips, warm pretzels, and even apple slices, it’s just perfection in every bite. If you’re a fan of pub classics like my comforting beer cheese soup, then you’re going to love this dip recipe. I serve this Irish pub cheese during holidays and celebrations like Saint Patrick’s Day, and I always keep it on hand at home because it makes a great and incredibly easy snack.
Trish – ⭐⭐⭐⭐⭐ So good, so easy! Will make again many times. Thank you!!!
Table of Contents
Sommer’s Recipe Highlights
Pub Classic at Home – One of my favorite parts of this recipe is that it uses easy-to-find pantry staples. That means you can make this comforting pub classic right at home in just a few minutes.
Versatile – This bold and cheesy beer spread pairs perfectly with pretty much anything. I love to use it as a dip for homemade pita chips, crackers, warm slices of baguette, and fluffy baked pretzels. However, you can also smear it on sandwiches, in wraps, and over flatbread!
Quick and Easy – This dip is the easiest Irish appetizer ever. You simply place the cheddar in a food processor and grind it into small pieces. Then add the rest of the ingredients and puree until smooth. No need to make a roux or melt the cheese. Boom.
Key Ingredients and Tips
- Irish cheddar – This is the base of this creamy dip. I use an Irish cheddar because it’s superbly sharp and bold, and it gives this pub cheese the perfect amount of tanginess.
- Cream cheese – To give the spread that smooth and creamy texture, I use plain cream cheese. Plus, it balances out the sharpness of the cheddar.
- Light Irish-style beer (like Harp Lager) – Using a lighter Irish-style beer like Harp, as opposed to the more popular dark stouts, means you get a light, airy note of beer without overpowering the cheesy goodness. You can also use Hoppy IPA.
- Garlic clove – For some added savory notes and a serious kick, I suggest going for fresh garlic and not the powdered stuff.
- Ground mustard – I use ground mustard or just a touch of Dijon for some added warmth.
- Paprika – To get that beautiful signature color, a dash of paprika is a must!
How To Make
Find the full recipe with ingredient proportions, detailed instructions, and a video tutorial in the printable form at the bottom of the post.
Pulse the cheese – To start off this ridiculously easy recipe, I break apart the cheese into small chunks and toss it into the food processor. Then I blend it all up until the cheddar is basically in crumbs.
Blend some more – Then add in the cream cheese, beer, garlic, ground mustard, and paprika, and blend it all together once more until it’s totally smooth.
Recipe Variations
- Spicy – I love heat, and one way to spice things up here is to add a dash of cayenne pepper directly into the dip before blending it all up.
- Herbs – For some added flavor and a pop of color, add in some chopped chives or dill.
- Extra cheese – Mix in some Gouda for extra flavor.
- Bacon – For a smoky twist and a bit of crunchiness, stir in a handful of cooked bacon crumbs.
Serving Suggestions
My whole family is crazy over Irish cheese spread, and when it comes to celebrating Saint Patrick’s Day, I always make sure to whip up a huge batch. Here are some of my favorite pairings:
- Crackers, warm pretzels soda bread slices
- Or pair with other Irish favorites like boxty potato pancakes, Irish potato pie, or corned beef and cabbage
- Raw veggies like broccoli and cauliflower florets
Frequently Asked Questions
In my humble opinion, this Irish pub cheese is best served at room temperature. But yes, it can absolutely be heated. Word of warning, though, as it cools, it might get a little gunky, so my advice would be to serve it in a small crockpot to keep it warm.
Absolutely, this is a great make-ahead sauce for any gathering!
The brand ‘KerryGold’ is easy to find in most major grocery chains. All their cheese varieties are basically different types of artisanal aged cheddar, including the Dubliner. I love that one! If you can’t find KerryGold, look for firm, sharp white cheddar.
Storing
Place leftover cheese dip in an airtight container and refrigerate for 7-10 days.
More Irish Recipes
Pub Cheese Recipe
Ingredients
- 14 ounces Irish cheddar
- 4 ounces cream cheese
- 1/2 cup light Irish-style beer (Harp Lager)
- 1 clove garlic
- 1 1/2 teaspoon ground mustard
- 1 teaspoon paprika
Instructions
- 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.
This is delicious! Thanks! I had to add a little extra beer to mine to get it the consistency we like, but otherwise I followed the recipe and it’s perfect!
We served this with warm pretzel sticks and apple slices. So good!! I’ll be making this a lot from now on.
Made this recipe for our St. Patrick’s Day party last year and bookmarked it for this year. Super-easy to make and a big hit with everyone!
Yum!! What a great appetizer idea for a party! Looks so good!
Can’t wait to try this! I am assuming that most big grocery stores have this cheese? Also, what kind are your chips that you have on these photos? They look really good. Thanks!
Just in time for my St. Pat’s party next week. Sounds yummy! Thanks for posting.
I could spread anything on a pita chip!
Hmmm, I’m sitting here with two New Englanders who have never heard of Pub Cheese, but it sure sounds good! Me – I’m all about pimento cheese, naturally, but will have to give this a try for St. Patty’s!
LOL! Hey Priscilla, maybe this is more of a Minnesota, Michigan, Wisconsin, Northern Indian thing. I see it all the time when we visit my husband’s family.
It’s common in Northern Ohio, too. I can’t wait to make this! Now what will I do with the rest of the bottle of Harp…LOL
Hi,
I’m from Boston. Heard and had Pub Cheese all my life. Over fifty years now.
This looks delicious. Do you use Colman’s dry mustard? Is the garlic minced?
Hi Carrie! No need to mince the garlic, and you can use any brand of ground mustard you like. :)
I’m from CT and have never heard of Pub Cheese or Beer Cheese. It looks delicious. I can’t wait to try it.
Wow. This sounds awesome! My husband’s Granny is from Wisconsin (we are in Texas) and she always sends the BEST cheeses. I’m going to have to try this out! Great post!
Yay! I cannot wait to try this recipe. Whole Foods near us made this for awhile and then stopped. Now we can only find highly processed crap that does not taste good. Thanks for sharing xoxo A