Beer Cheese Dip

This creamy and flavorful Beer Cheese Dip is sure to be a hit served at your next potluck party or as a game day snack. It requires just a few ingredients and minimal prep time, making it the perfect appetizer to whip-up in a minutes.

Easy Beer Cheese Dip Recipe

This Easy Beer Cheese Dip recipe is full flavored. It features a creamy texture that’s simply decadent. The best beer to use for this dip is one that you already enjoy. Serve it with sliced baguette, veggies, pretzels, chips or crackers for dipping. How to make creamy pub-style Beer Cheese Dip Appetizer: (Scroll down for full printable recipe.)

• Shred the Cheese – Grate the cheddar cheese and Fontina cheese using a box grater or a food processor.
• Cook Onions – In a large skillet or medium saucepan, melt butter over medium-high heat. Add the onions, sauté until softened.
• Cream Cheese and Seasonings – Add the cream cheese, mustard, worcestershire sauce, paprika, garlic and onion powder. Lower the heat to medium, add the beer.
• Simmer – Cook stir over medium heat until the cream cheese has melted completely.
• Add Cheddar Cheese and Fontina Cheese – To the pan add the cheddar cheese and fontina cheese. Cook stirring constantly until the cheese has completely melted.
• Cream – Add 1/2 cup heavy cream. Simmer on medium-low.
• Serve immediately with crostini, pita chips, soft pretzel bites, tortilla chips, veggies or crackers.
• Store leftovers in the refrigerator.

How to Make the BEST Beer Cheese Dip Recipe

• Key ingredients you’ll need to make homemade Beer Cheese Dip: Beer, plain cream cheese, butter, cheddar cheese, green onions, unsalted butter, Tbsp whole grain mustard or Dijon mustard, 2 teaspoons worcestershire sauce, 1 tsp smoked paprika, 1 tsp granulated garlic or garlic powder, 1/2 tsp onion powder, 1 cup shredded fontina cheese, Gruyere cheese or monterey jack cheese, heavy cream plus crostini, pita chips, soft pretzels, tortilla chips, fresh veggies, chips or crackers for serving.
• Kitchen Tools You’ll need: Large pot, skillet or pan, cheese grater, measuring cups and spoons.
• What kind of veggies do you serve with beer cheese dip? You can serve celery, cauliflower, carrots, bell peppers, broccoli florets or cherry tomatoes.
• Cheddar cheese adds ample salt to the overall taste and flavor of this cheese dip. You can add more salt to your taste. 
• Cream cheese takes the place of a roux in this cheese dip recipe. It’s much easier than creating a roux with all purpose flour, and the dip is more creamy.
• A few dashes of hot sauce or cayenne pepper will add spice. Add to your personal taste.
• What kind of beer do you use for Beer Cheese Dip? Use your favorite lager beer. Pilsners are a great choice for Beer Cheese Dip due to their crisp, clean taste that complements the creamy and rich flavors of the dip. When making the dip, consider using your favorite pilsner to bring a fresh and slightly bitter note to the dish.
• Does the alcohol cook out of beer dip? While the majority of the alcohol does dissipate while cooking, some minute remnants may be left behind. When in doubt, make a separate cheese dip for the kiddos to enjoy. 
• Variations and Substitutions: You could also use pepper jack cheese, swiss cheese, mozzarella cheese, gouda cheese or Asiago cheese in place of fontina.
• Heavy cream will give the dip its creamy and rich texture. You could substitute half and half or whole milk.
• Storage and Leftovers: Store Beer Cheese Dip in an airtight container chilled in the fridge for up to 4 days.
• Reheat in a skillet or medium pan on the stovetop over medium-low heat. You can also reheat leftovers in the microwave.
• Freezer Storage: Store Beef Cheese Dip frozen for up to 2 months. Thaw in the refrigerator and reheat in a saucepan on the stovetop. You may need to add a small amount of cream or half and half to thin.

More Appetizer Dip Recipes To Make

• Greek Whipped Feta Dip is the perfect last minute appetizer!
• Homemade French Onion Dip elevates this party staple.
• Buffalo Chicken Dip features all of the same flavors we love about classic buffalo wings.
• Easy Baked Mexican Fiesta Dip will get the party started.
• Easy Million Dollar Dip is a potluck rock star.
• Slow Cooker Queso Blanco Dip is perfect for game day.
• Gooey Three Cheesesteak Dip will thrill the carnivores in your life.
• Peanut Butter Apple Dip from Barefeet in the Kitchen

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Helpful Kitchen Items:

• Skillet
• Measuring Set
• Kitchen Utensils
• Cheese Grater

Print

Beer Cheese Dip

Course Appetizer

Cuisine American, Southern

Keyword beer-cheese-dip-recipe, easy-beer-cheese-dip

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 12 servings (may vary)

Calories 167kcal

Ingredients

• 2 cups shredded sharp cheddar cheese
• 1 cup shredded fontina cheese, Gruyere cheese or monterey jack cheese
• 1/2 cup chopped green onions
• 1 Tbsp butter
• 1 8 oz block plain cream cheese softrened
• 1 1/2 Tbsp whole grain mustard
• 2 tsp worcestershire sauce
• 1 tsp smoked paprika
• 1 tsp granulated garlic
• 1/2 tsp onion powder
• 12 oz beer (1 1/2 cups)
• 1/2 cup heavy cream
• crostini, pita chips, soft pretzels, veggies, chips or crackers for serving

Instructions

• Grate the cheese using a box grater or a food processor.
• In a large skillet melt the butter over medium high heat. Add the onions, sauté for 1-2 minutes or just until softened.
• To the skillet add the cream cheese, mustard, worcestershire sauce, paprika, garlic and onion powder. Lower the heat to medium, add the beer.
• Cook stirring over medium heat until the cream cheese has melted completely.
• To the pan add the cheddar cheese and fontina cheese. Cook stirring constantly until the cheese has completely melted.
• Add 1/2 cup heavy cream. Simmer on medium-low for 10 minutes.
• Serve immediately with crostini, pita chips, soft pretzels, veggies or crackers.

Notes

• Cheddar cheese adds ample salt to the flavor of this dip. You can add more salt to your taste. 
• A few dashes of hot sauce will add spice.
• You could also use pepper jack cheese in place of fontina.

Nutrition

Serving: 1serving | Calories: 167kcal | Carbohydrates: 2g | Protein: 7g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.04g | Cholesterol: 41mg | Sodium: 226mg | Potassium: 68mg | Fiber: 0.3g | Sugar: 1g | Vitamin A: 563IU | Vitamin C: 1mg | Calcium: 218mg | Iron: 0.3mg

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