Check out this pub cheese recipe that goes with everything– vegetables, crackers, bread, or you can just eat it by the spoonful! This recipe is one of the easiest dips ever created, and one that lends a great backdrop for almost any Wing Dust from Kosmo’s Q to shine. It all comes together in less than 10 minutes (maybe even 5 minutes!). Check it out.
WHAT YOU'LL LOVE
- Blending the beer and garlic together first, before adding any cheese, gives the carbonation time to flatten out while the garlic gets a head start breaking down
- Adding the cheese gradually while increasing blender speed lets the mixture come together into a whipped texture, rather than overloading the blender all at once
- Waiting until near the end to add the Worcestershire and Wing Dust means the seasoning goes into a mixture that's already nearly at its final texture, rather than getting blended in from the start and potentially losing intensity
- Using half a bottle of beer, rather than a whole one, means there's just enough liquid to loosen the cheese without making the dip runny
Nashville Hot Pub Cheese
Britt Shoffner
Rated 4.0 stars by 1 users
Category
Appetizer
Cuisine
American
Servings
10
Prep Time
10 minutes
Calories
209
Introducing the best pub cheese recipe! It goes perfectly with vegetables, crackers, or bread - and can even be enjoyed by the spoonful! Whip it up in minutes for a delicious dip that's brings out the best from Wing Dusts from Kosmo's Q.
Ingredients
- 6 oz lager, ale, pilsner, or light beer of choice
- 8 oz mild cheddar, freshly grated
- 8 oz sharp cheddar, freshly grated
- 2 garlic cloves, minced
-
1-2 dashes Worcestershire
-
1 tbsp Kosmo’s Q Nashville Hot Wing Dust
Directions
- In a blender or food processor, pour 6 oz of the beer and garlic cloves in and blend on low speed while you prep your cheese. This will help cut down the carbonation of the beer.
- Follow-up by adding your remaining ingredients, increasing the speed as necessary until you have a whipped-cheese texture.
- Serve immediately or hold for up to a few days in the fridge prior to serving.
It only takes about half of a bottle of beer to make a heaping mound of pub cheese. The secret to this recipe is to pick a beer with a more classic flavor, so any lager, pilsner, or milder ale will fit the bill perfectly. Make sure it’s one you enjoy because someone’s gonna have to drink the other half of that beer!
With the blender set on low speed, I flatten out half of that beer and chuck the garlic cloves in whole, just to get them to start blending.
In the meantime, I’m shredding blocks and chopping slices of cheese. It just so happened that Chef Tom had just finished shooting a video featuring smoked cheese, which added a really nice depth to the recipe. If you happen to make your own smoked cheese, I highly recommend making this recipe as well.
Once I start adding the cheese, the carbonation is still slightly present, but the more the cheese gets knocked around in there, the more it flattens out the beer.
Once I get closer to my final texture, I’ll add a dash or two of Worcestershire and a heaping tablespoon of Kosmo’s Q Nashville Hot Wing Dust. Then I keep blending until it is a smooth texture. Serve it with your favorite vegetables, soft-baked pretzels, or anything that great with dip.
Recipe Note
Recipe FAQ
Why blend the beer and garlic together before adding any cheese?
Blending them first on low speed gives the beer's carbonation time to flatten out while the cheese is being prepped, and lets the garlic start breaking down before the cheese goes in.
Why add the cheese gradually while increasing the blender speed, rather than adding it all at once?
Building up the speed as the cheese goes in lets the mixture come together smoothly into a whipped texture, rather than overloading the blender with all the cheese at once.
Why wait until near the end to add the Worcestershire and Wing Dust?
Adding them once the mixture is close to its final texture means the seasoning goes in last, rather than being blended from the very start and potentially losing some of its intensity over the full blending time.
Why use only half a bottle of beer instead of a full one?
That smaller amount is just enough liquid to loosen the cheese into a spreadable dip, without making the final texture too thin or runny.
How indoor-friendly is this recipe?
5 out of 5 — this comes together entirely in a blender or food processor; nothing about it requires a grill or stovetop.
Recipe Highlights
Pre-blended beer and garlic: Flattens carbonation and starts breaking down garlic.
Gradual cheese incorporation: Builds a smooth, whipped texture.
Late-added seasoning: Preserves the Wing Dust's full intensity.
Half-bottle beer ratio: Loosens the cheese without thinning it too much.
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Nutrition
Nutrition
- Nutrition Serving Size
- 2.22 oz
- per serving
- Calories
- 209
- Carbs
- 3 grams
- Protein
- 12 grams
- Fat
- 16 grams
- Sodium
- 372 milligrams
