Beer Cheese Dip

This easy Beer Cheese Dip is a tasty, quick snack made with eight ingredients on the stovetop.  It is delicious and served with crostini, pretzels, broccoli, pepper wedges, carrots, and celery sticks. This tasty treat is perfect for game-day parties and movie nights.

Have you ever tried beer cheese?  It is so darn delicious and so incredibly versatile.  Of course, you really need to like beer to love this cheese. But doesn’t everyone love beer?  You can serve this treat warm as a dipping cheese with tortilla chips, cauliflower, broccoli, peppers, carrots, and celery or chilled as a spreadable cheese over crackers, soft pretzels, and crostini. It reheats perfectly in the microwave and can be prepared on the stovetop or in a crock pot for parties.

How do you make Beer Cheese Dip?

Stove Top Method

First, in a medium saucepan, melt the cream cheese over medium-low heat, stirring several times.  Whisk in the beer, paprika, garlic powder, onion powder, Dijon mustard, and Worcestershire Sauce until smooth. Now whisk the shredded cheese into the mixture in three to four parts whisking after each addition until melted. Finally, whisk in the sriracha to taste. Season with salt and fresh ground black pepper to taste.

Crock Pot Method

In a mini crock pot on low, add the cream cheese, beer, paprika, garlic powder, onion powder, Dijon mustard, Worcestershire Sauce, and finely shredded cheddar cheese. Stir about every 15 minutes for about 1-1 1/2 hours or until smooth and creamy. Whisk in the sriracha, salt, and fresh ground black pepper to taste.

Tips for making Beer Cheese Dip

• Use full-fat cream cheese and cheddar cheese.  It melts better, blends better, and tastes better.
• Melt the cheese over low heat and whisk frequently to prevent any burning on the bottom.
• You are going to taste the beer, so pick a beer that you like to drink.  If you want a milder beer flavor go for a light beer or pale ale.   For a more robust beer flavor, pick a lager, dark ale, or stout. Stay away from beers with distinct flavors like vanilla, pumpkin, chocolate, lemon, grapefruit, etc.
• A few pinches of cayenne pepper or hot sauce can be substituted for the sriracha. 
• Use good quality cheddar cheese, gruyere, or smoked gouda. For best results, stay away from pre-shredded cheese. It has additives to keep it from melting as well. 
• This cheese is delicious, both warm and cold.
• To reheat, place in a microwavable bowl, cover with a paper towel, and heat at 50% power for 1-minute intervals stirring between each interval until warm.
• Leftovers are delicious as a beer cheese sauce over scrambled eggs, pan-fried chicken, cooked pasta, grilled hamburgers, and baked potatoes.

Other party snacks that you will love!

Beer Cheese Dip Recipe

An easy, versatile Beer Cheese Dip that can be prepared on the stovetop or in the slow cooker. For a warm dip, serve with crostini, soft baked salted pretzels, or a variety of veggies.  For a cool dip, spread over crackers, pretzel chips, or crusty french bread slices.

5 from 3 votes

Print Pin Rate

Course: Appetizer

Cuisine: American

Prep Time: 5 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 15 minutes minutes

Servings: 12

Calories: 191kcal

Author: Beth Pierce

Ingredients

• 8 ounces cream cheese
• 1 cup beer I use a pale ale
• 1/4 teaspoon paprika
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1 teaspoon Dijon mustard
• 1 teaspoon Worcestershire Sauce
• 12 ounces sharp cheddar cheese finely shredded
• 1/2 - 1 teaspoon sriracha to taste
• kosher salt to taste
• fresh ground black pepper to taste

Instructions

• In a medium-sized saucepan, melt the cream cheese over low heat, stirring several times.  Whisk in the beer, paprika, garlic powder, onion powder, Dijon mustard, and Worcestershire Sauce until smooth.
• Whisk in the cheddar in three to four parts, whisking after each addition until melted. Whisk in the sriracha to taste. Season with kosher salt and fresh ground black pepper to taste.
• Serve with crostini, broccoli, carrots, celery, or soft baked salted pretzels.

Notes

• To prepare in a crock pot. In a mini crock pot on low add the cream cheese, beer, paprika, garlic powder, onion powder, mustard and finely shredded cheddar cheese. Stir every 15 minutes for 1 - 1 1/2 hours or until smooth and creamy.
• Use full fat cream cheese and cheddar cheese.  It melts better, blends better and tastes better.
• Melt the cheese over low heat and whisk frequently to prevent any burning on the bottom.
• You are going to taste the beer so pick a beer that you like to drink.  If you want a milder beer flavor go for a light beer or pale ale.   For a more robust beer flavor pick a dark ale or stout. Stay away from beers with distinct flavors like vanilla, pumpkin, chocolate, lemon, grapefruit etc.
• Use good quality cheddar cheese.  It really does make a difference.
• This cheese is delicious both warm and cold.
• To reheat place in a microwavable bowl, cover with a paper towel and heat at 50% power for 1 minute intervals stirring between each interval until warm.
• Leftovers are delicious over scrambled eggs, pan fried chicken, cooked pasta, grilled hamburgers and baked potatoes.

Nutrition

Calories: 191kcal | Carbohydrates: 3g | Protein: 8g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 47mg | Sodium: 261mg | Potassium: 59mg | Fiber: 0.05g | Sugar: 1g | Vitamin A: 559IU | Vitamin C: 0.2mg | Calcium: 221mg | Iron: 0.1mg

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