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Pub Cheese - I've combined asiago and sharp cheddar cheeses in this non-alcoholic version of a pub favorite snack. Because who doesn't need more cheese dip in their life?!
What is Pub Cheese?
Have you ever been at a bar and the bartender puts a little container of cheese and a bowl of pretzels in front of you? I love those bars. Anyway, that is pub cheese
A funny thing happens once June rolls around. I become very popular.
Want to know why?
...I have a pool.
Yup. All of a sudden, people want to stop by for a bit, have a visit, bring the kids, maybe have lunch, catch up.
Okay, I'm half kidding. I mean, it does really happen but I love it. I love to entertain. I love the sound of the kids splashing around in the pool. I love the snacking! I guess I just love summer!
Since June is officially here, I have started to think up easy snacks I can have on the ready for when a friend or friends with kids might pop over for a day at the pool.
Since every occasion is an occasion for cheese in my book, I wanted to come up with a good cheese option that wasn't as labor intensive as a big cheese tray.
That's when I remembered this pub cheese that a local restaurant serves. I wondered how difficult it would be to make my own pub cheese. After googling "pub cheese recipe" many times, I came to realize it didn't sound difficult at all.
There was a problem though.
Beer In Cheese?
All the recipes I found had beer in them. I had no idea! I really didn't.
Now, don't get me wrong, I like beer as much as the next person. But, it has a place and in my cheese dip is not the place. I know alcohol gets cooked out but I wasn't planning on cooking it. The key here is easy.
I know, I could tell the kids this is a grown-up only snack but it won't work. My ever-so-picky kids actually like cheese. There's no way that those little fingers won't end up knuckle deep in pub cheese! Plus, it's easier to make one snack and have it be for both grown-ups and kids.
To make this pub cheese, it's as easy as whizzing together a few ingredients in a food processor. Instead of beer, I used ginger ale. Problem solved.
So, what do you dip in this pub cheese?
My personal favorite dippers are Snyder's of Hanover® Pretzels & Cape Cod® Potato Chips. For the pretzels I like to serve two varieties; Sourdough Nibblers and Mini Pretzels.
You can't go wrong when you pair chips and pretzels with cheese. Trust me on this. You could always look back at my Sriracha Queso Dip and call that proof if you would like.
- 4 oz ginger ale
- 4 oz asiago cheese , freshly grated
- 8 oz sharp cheddar , freshly grataed
- 2 garlic cloves , minced
- 1 T worcestershire sauce
- ½ teaspoon ground mustard
- 1 jalapeno pepper , seeded and diced
- Place cheese, garlic, worcestershire sauce, ground mustard and jalapeno in food processor fitted with blade. Pulse until the mixture is very crumbly.
- With processor running, stream in ginger ale. Process until smooth. You may need to stop and scrape down the sides.
- Once mixture is smooth, transfer to a bowl and refrigerate 1 hour before serving.
- If you prefer a little more of a kick of heat, include some of the seeds from the jalapeno.
- Substitute ginger beer for ginger ale