Beer cheese dip is the perfect accompaniment to soft pretzels, crackers, or even veggies! This creamy dip is easy to make and is sure to be a hit on game day.
One of my very favorite places to hang out is known for their delicious beer cheese dip.
I don’t get to go there as often as I’d like, but luckily beer cheese dip is incredibly easy to whip up at home!
My beer cheese recipe only has a few ingredients that you might already have on hand. You can always kick it up with additional spices, but I love this classic version.
What is beer cheese dip?
There are no tricks here — beer cheese dip is an appetizer made with cheese, a few spices, and beer.
Beer is an essential ingredient. Beer cheese dip without beer is pub cheese, which you might have seen packaged at your grocery store.
Beer cheese is also typically served as a cold spread, while some like to serve it hot like queso-style cheese dips. I find that cold beer cheese dip is much easier to store and share, but you can check out my friend Susannah’s post for an excellent hot beer cheese dip.
What kind of beer do I use for beer cheese?
You can use any kind of beer you like when making beer cheese dip.
I tend to use whatever we have on hand, whether that’s a dark stout or holiday ale. Each beer will impart its own flavor on the dip, so it will taste slightly different every time you make it.
If you’re new to beer cheese, you can’t go wrong with a classic lager!
How to make cold beer cheese dip
Using a food processor makes preparing beer cheese dip a snap.
- Cheddar cheese
- Cream cheese
- Worcestershire sauce
- Hot sauce
Make sure to soften your cream cheese first, otherwise it will be difficult to blend with the other ingredients.
You’ll also want to pour out the beer to sit while you prepare the other ingredients. This is to dissipate the carbonation a little, so it does not foam up when mixing into the cheese.
Shred the cheddar cheese using the large holes of a grater. If you like, you can use your food processor for this step as well, and change the blades after shredding.
I recommend shredding the cheese at home instead of using a pre-shredded bag of cheese. This will give your dip a better texture and flavor, and it takes just a few minutes to shred.
Put the cheddar in the food processor. Cut the cream cheese into chunks and add it on top. This will make it easier to mix.
Chop the onion and garlic, then add them to the processor along with the Worcestershire sauce, salt, and hot sauce.
Pulse to mix, then turn off, open the lid, and scrape down the sides. Replace the lid.
Turn the processor on LOW and slowly pour in the beer through the lid tube, letting it mix just until combined. You do not want it completely smooth; it should still have some texture.
Scrape into an airtight container and chill the dip for at least 1 hour to firm up.
You can easily change up the ingredients to suit your tastes. Try an extra-sharp cheddar or mix of cheddar and a blend like pepper jack.
I also like to add additional spices, such as ground chile pepper, smoked paprika, and mustard powder.
If you love a kick, try fresh horseradish! You can also bump up the garlic for extra bite.
Beer cheese dip and soft pretzels are a classic combo, but you can serve them with anything you like.
Try it with celery and sweet peppers, spread on top of a burger, or simply with your favorite crackers.
This recipe makes approximately 3 cups of beer cheese, so you’ll likely have some leftovers.
Beer cheese dip will keep in the refrigerator for 3-4 days, sealed in an airtight container.
While you CAN freeze cream cheese dips, I do not recommend it as the texture will be off once it thaws.
If you don’t need as much beer cheese, simply halve the recipe.
I hope you love this beer cheese as much as we do. Happy snacking!
- ½ cup beer
- 8 ounces sharp cheddar cheese
- 8 ounces cream cheese, softened
- ½ cup chopped onion
- 2 cloves minced garlic
- 1 teaspoon Worcestershire sauce
- 1 teaspoon hot sauce, plus more to taste
- 1 teaspoon fine sea salt
- Pour the beer into a measuring cup to dissipate carbonation while you prepare remaining ingredients.
- Shred the cheddar cheese using the large holes of a grater, then add to a food processor. Cut the cream cheese into chunks and add to food processor along with onion, garlic, Worcestershire, hot sauce, and salt.
- Pulse to blend ingredients, then scrape down the sides. Turn the processor on low and pour the beer through the feed tube, mixing just until blended. The mixture should be uniform with bits of cheddar throughout.
- Transfer to an airtight container and chill at least 1 hour, or until ready to serve.
Serving Size:¼ cup
Amount Per Serving: Calories: 153Total Fat: 13gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 38mgSodium: 363mgCarbohydrates: 3gFiber: 0gSugar: 1gProtein: 6g
Nutritional information is an estimate for informational purposes only and not to be used for individual dietary needs.