ZESTY PUB CHEESE DIP
Easy to make, all American classic cheddar pub cheese dip with a touch of heat from hot sauce. Chef tried and true and very customizable.
Provided by CraftBeering
Categories Cooking with Beer
Time 5m
Number Of Ingredients 13
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.
Nutrition Facts : Calories 249 calories, Carbohydrate 4 grams carbohydrates, Cholesterol 60 milligrams cholesterol, Fat 21 grams fat, Fiber 0 grams fiber, Protein 10 grams protein, SaturatedFat 12 grams saturated fat, Sodium 705 grams sodium, Sugar 2 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 7 grams unsaturated fat
HOMEMADE PUB CHEESE SPREAD
Make this smooth and tasty homemade beer pub cheese with just 6 ingredients (7 if you add some spicy heat!) It's a simple snack that's perfect for parties.
Provided by Ruthy Kirwan
Categories Appetizer
Time 10m
Number Of Ingredients 7
Steps:
- Combine all ingredients in a food processor and secure the lid.
- Pulse the ingredients until mixed, then blend on high until smooth.
- Spread will keep in the fridge, tightly covered, for up to 1 week.
OHIO-STYLE BEER CHEESE
Steps:
- Melt the butter in a medium pot over medium heat. Whisk in the flour and saute for 1 minute. Stir in the garlic and cook for about 1 minute. Whisk in the beer and mustard and cook, stirring, for a few minutes until the mixture begins to simmer and thicken. Whisk in the grated cheese a little at a time. Once all the cheese has been added, continue to cook, whisking, until the sauce is smooth and just beginning to bubble, another 5 to 7 minutes. Whisk in the heavy cream and season with salt and pepper. Transfer to serving bowl and serve with soft or hard pretzels.
PUB CHEESE DIP
Warm creamy sharp cheddar and pickled peppers make a classic and comforting party snack.
Provided by Food Network Kitchen
Number Of Ingredients 8
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%
PHILLY CHEESESTEAK SLIDERS
These Philly cheesesteak sliders are a wonderful way to use leftover roast beef, but using sliced roast beef from the deli also works. -Debra Waggoner, Grand Island, Nebraska
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 2 dozen.
Number Of Ingredients 10
Steps:
- In a large skillet, cook green peppers and onion in oil over medium-high heat until tender, 8-10 minutes. Without separating rolls, cut each package of rolls in half horizontally; arrange bottom halves in a greased 13x9-in. baking pan. Layer with roast beef, pepper mixture and cheese; replace top halves of rolls. , In a small saucepan, melt butter, dried onion, Worcestershire sauce and garlic powder. Drizzle over rolls. Cover and refrigerate 8 hours or overnight., Preheat oven to 350°. Remove rolls from refrigerator 30 minutes before baking. Bake, uncovered, 15 minutes. Cover with foil; bake 10 minutes longer until cheese is melted.
Nutrition Facts : Calories 247 calories, Fat 14g fat (8g saturated fat), Cholesterol 56mg cholesterol, Sodium 413mg sodium, Carbohydrate 18g carbohydrate (7g sugars, Fiber 1g fiber), Protein 14g protein.
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