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Beer Cheese Dip

This easy beer cheese dip recipe is so creamy and cheesy that your taste buds will thank you!
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Table of Contents
  1. BEER CHEESE DIP INGREDIENTS
  2. HOW TO MAKE THIS BEER CHEESE DIP RECIPE
  3. HOW TO SERVE
  4. STORAGE
  5. MORE RECIPES YOU’LL LOVE
  6. JUMP TO RECIPE

When it comes to parties, you can’t go wrong with beer and cheese which makes this beer cheese dip, a go-to recipe. This creamy, cheesy pot of deliciousness is easy to make and it is just so stinking good!

Beer cheese dip goes great on a party food table with our and spinach artichoke dip or alongside our little smokies.

BEER CHEESE DIP INGREDIENTS

You’ll need:

  • 12 ounces of your favorite beer (I used Sam Adams Boston Lager)
  • 8 ounces cream cheese
  • 8 ounces extra sharp cheddar cheese, shredded
  • 8 ounces Monterey Jack cheese, shredded
  • ½ teaspoon garlic salt
  • ¼ teaspoon paprika
  • Bacon crumbles (for garnish)
  • Shredded cheese (for garnish)

PRO TIP:

It is best to grate your own block of cheese rather than buying pre-shredded cheese. Pre-shredded cheese tends to have an anti-caking agent on it that prevents it from melting fully.

SUBSTITUTIONS AND ADDITIONS

TOPPINGS: Garnish this cheesy snack with green onions in addition to the crispy bacon bits and extra cheese.

SPICY: Add a dash of hot sauce or a sprinkle of cayenne pepper to this pub-style beer cheese dip for an extra kick.

BEER: Any type of beer will work just fine in this recipe. This is where your personal taste will come into play. I like to stick with a lager beer. It’s a bit more mellow and it doesn’t have overly powerful flavors, which keeps the beer cheese dip from tasting too strongly of just beer flavor. It helps balance the beer-to-cheese ratio in the dip.

You could also use any lighter beers such as a pale ale. I would try to stay away from using any dark beer. They will alter the flavor of this beer cheese sauce recipe quite a bit. You could even use non-alcoholic beer if you prefer.

CHEESE: You could switch this hot beer cheese dip up and use different kinds of cheese instead of the sharp cheddar and Monterey Jack. If you’re a spicy fan, you could try pepper Jack.

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HOW TO MAKE THIS BEER CHEESE DIP RECIPE

PRO TIP:

This cheesy dip makes a pretty large batch. But it’s a crowd favorite. So, if you’ll be with a big group it doesn’t hurt to double up the batch.

STEP ONE: ​​Add the cream cheese and beer to a pan over medium heat. Whisk occasionally as it combines.

PRO TIP:

Cooking the beer and cream cheese together over medium heat is important. You want to be patient while waiting for the cheese to melt. If you cook it too quickly on a higher heat it might ruin the recipe.

STEP TWO: Once melted together, add garlic salt, paprika, extra sharp cheddar, and Monterey Jack cheeses.

STEP THREE: Stir until the shredded cheeses are totally melted and all ingredients are combined.

STEP FOUR: Transfer to a serving dish and garnish. Serve with pretzels, bread or tortilla chips.

HOW TO SERVE

I love to serve my beer cheese dip with pretzels. Something about the soft creamy texture of the cheese dip in contrast with the salty crunch of a pretzel is so tasty. You can also serve this with a soft warm pretzel. Check out our soft pretzel recipe to make your own.

Another option is to serve your cheese dip in a bread bowl. You can definitely get creative with this and make it look like a football.

This is also a good dip to serve with a simple crunchy tortilla chip or even raw veggies such as celery sticks, cauliflower florets, and carrot sticks

STORAGE

IN THE FRIDGE: This dip will keep fine for a few days covered in an airtight container in the fridge.

IN THE FREEZER: We do not recommend freezing this cheese dip.

Do yourself a favor and test out a little bit of your dip before you bring it to the party because chances are, it’ll be gone in a flash. You might miss out on your own dish. This creamy cheesy appetizer is definitely one of my personal favorites, and I don’t doubt it will be one of yours (and your friends’) the first time you give it a try.

FREQUENTLY ASKED QUESTIONS

After cooking, can this dip be kept on warm in a slow cooker?

You can certainly keep this dip in your slow cooker on the warm setting so that it stays all warm and melty during your party.

What are good snacks to serve this with?

Salty snacks such as pretzel sticks or what about soft pretzels to dip in this beer cheese dip? Raw veggies would also be perfect with this dip.

Can I store any leftovers of this dip?

While I doubt you will have any leftovers of this dip because it is so addictive and yummy, you can store leftovers in the fridge for up to three days.

MORE RECIPES YOU’LL LOVE

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Beer Cheese Dip

5 from 3 votes
This easy beer cheese dip recipe is so creamy and cheesy that your taste buds will thank you!
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 8

Ingredients
  

  • 12 ounces your favorite beer I used Sam Adams Boston Lager
  • 8 ounces cream cheese
  • 8 ounces extra sharp cheddar cheese shredded
  • 8 ounces Monterey Jack cheese shredded
  • ½ teaspoon garlic salt
  • ¼ teaspoon paprika
  • Bacon crumbles for garnish
  • shredded cheese for garnish

Instructions
 

  • First, add the cream cheese and beer to a pan over medium heat. Whisk occasionally as it combines.
  • Once melted together, add garlic salt, paprika, extra sharp cheddar and Monterey Jack cheeses.
  • Stir until the shredded cheeses are totally melted and all ingredients are combined.
  • Transfer to a serving dish and garnish. Serve with pretzels, bread or tortilla chips.

Video

Notes

TIP: It is best to grate your own block of cheese rather than buying pre-shredded cheese. Pre-shredded cheese tends to have an anti-caking agent on it that prevents it from melting fully.
TIP: This cheesy dip makes a pretty large batch. But it’s a crowd favorite. So, if you’ll be with a big group it doesn’t hurt to double up the batch.
TIP: Cooking the beer and cream cheese together over medium heat is important. You want to be patient while waiting for the cheese to melt. If you cook it too quickly on a higher heat it might ruin the recipe.

Nutrition

Calories: 335kcal | Carbohydrates: 3g | Protein: 16g | Fat: 28g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 86mg | Sodium: 566mg | Potassium: 103mg | Fiber: 1g | Sugar: 1g | Vitamin A: 914IU | Calcium: 446mg | Iron: 1mg
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  1. Rachel says

    This recipe was delish!!! We used an IPA which gave it a very strong hoppy flavor, I would maybe use a different kind of beer next time but it was delicious.

  2. Christie Lloyd says

    5 stars
    I plan on making this on New Year’s Eve! It sounds like it’s going to be amazing. How long do the leftovers keep?

  3. Bianca says

    I plan on making this for a Christmas app, the dinner will be at my sisters. If I make it before going and put it in the dish, can I reheat in the oven covered?

    Thanks in advance

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