I’m almost on the verge of letting us all down.
Every year around Saint Patrick’s Day I post something made with Lucky Charms cereal. Over the years I’ve shared boozy milkshakes, a one‑bowl chocolate cake and even cereal‑milk chia pudding.
But here’s the truth: I have officially run out of Lucky Charms ideas that feel exciting. I toyed with a Lucky Charms snack cake last week, but it was just… meh. Not something I want to publish. I refuse to share a recipe I don’t absolutely love.
So instead, I brought you something better: homemade pub cheese.
If you’ve had it before, you know what I mean: a mousse‑like, super cheddar‑y beer cheese spread that’s incredible with crackers, irresistible with pretzels and even decent with vegetables when you want a treat.
It’s completely addictive.
If you’ve never tried pub cheese, it might sound odd or even off‑putting, but it’s one of those dips you’ll encounter at parties and immediately wonder why it’s not a daily staple. It’s a dip lover’s dream.
I was surprised to learn how simple it is to make at home. The basic idea is shockingly straightforward: blend cheese and beer. Yes, really. It sounds strange when you state it plainly, but the result is a silky, spreadable, mousse‑like cheese that tastes far better than many store‑bought versions.
I made a batch and my brother sampled it first—he declared it “REALLY GOOD,” even better than the prepackaged kind. I tried it and agreed: if you like pub cheese, once you make this at home your store‑bought days are numbered.
So, happy Saint Patrick’s Day. Eat some pub cheese. And if you must, keep the Lucky Charms separate from the dip.
How to make Pub Cheese
Yield:
6
to 8 as an appetizer
30 minutes
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Ingredients
- 6 ounces amber or brown ale, at room temperature
- 8 ounces mild cheddar, freshly grated
- 8 ounces sharp cheddar, freshly grated
- 2 garlic cloves, minced
- 1 tablespoon Worcestershire sauce
- 1 teaspoon ground mustard
- 1 teaspoon hot sauce
- Pinch of salt and pepper
- 2 teaspoons freshly snipped chives
for serving
- Crackers
- Pita chips
- Pretzels
- Veggie sticks
Instructions
-
First, remove as much carbonation from the beer as possible. Pour the beer into a bowl and whisk off and on for 5 to 10 minutes, then set it aside.
-
Place both cheddars and the garlic in a food processor and pulse until the cheese is in coarse crumbs. Add the Worcestershire sauce, ground mustard, hot sauce and a pinch of salt and pepper, then blend to combine. With the processor running, slowly stream in the beer until the mixture becomes smooth and mousse‑like, about 5 minutes. Scoop into a bowl, top with chives and serve.
Appetizer
American
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Just don’t eat Lucky Charms IN your pub cheese.