Beer Cheese Dip

by Sabrina Snyder

Published on

14 Comments

5 from 6 votes
16 Servings
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
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Beer Cheese Dip is the perfect Super Bowl party appetizer, with cream cheese, cheddar cheese, mozzarella, garlic, and beer. 

Do you remember the Queso Dip I made for the site a while back? Well, it’s become such a favorite that I decided to make another cheesy dip. You can serve this delicious Beer Cheese Dip (along with other Appetizer Recipes) at your next football party or get together with friends, and it’s delicious served with everything from veggies to soft pretzel bites.

Beer Cheese Dip with tortilla chipsBEER CHEESE DIP 

What could be better than a rich, cheesy dip for game day? Beer Cheese Dip is an amazing appetizer that you can serve up with all sorts of tasty dippers, like soft pretzel bites, chips, veggies (like cauliflower or celery sticks,) or even onion rings or fries. Based on what beer flavor you use, you can pick out the perfect dipper to compliment the overall flavor of the cheesy dip.

When you’re making this cheese sauce, you want to make sure you get the correct thickness and texture. You don’t want the Beer Cheese Dip to be thin and soupy, but you also don’t want it to have thick chunks in it. The key to getting the correct texture is to stir it enough to break everything up, and if it gets too thin, add in a thickening agent until it reaches the correct thickness.

HOW TO MAKE BEER CHEESE DIP 

  • Add your cream cheese and beer to a large sauce pan over medium heat and whisk until creamy.
  • Add in the cheddar cheese, mozzarella cheese, and garlic salt until completely melted.
  • Serve with your favorite dipping foods like bread, chips, pretzels or vegetables.

MORE DELICIOUS DIP RECIPES

Chip dipping into beer cheese dip

VARIATIONS ON BEER CHEESE DIP 

  • Add ins: If you want spicy beer cheese dip, you can slice up some fresh jalapenos and mix them in. Remember that spice gets hotter when it’s refrigerated, so keep that in mind when you put away the leftovers for later.
  • Cheese: You can mix and match your cheeses to get different overall flavors. Try pepper jack cheese, white cheddar, or extra sharp cheddar cheese. You can experiment with the sharpness of the cheese to compliment your choice of beer as well.
  • Spices: Try mixing in some garlic powder, kosher salt, or a dash of dijon mustard to get some new flavors. You can also add in a Cajun spice blend, paprika, or onion powder to mix things up a bit.

BEER CHEESE DIP FAQS

  • What kind of beer should I use? The kind of beer really is up to you. Reds, ambers and stouts are usually used, avoid anything too hoppy.
  • Does beer cheese have beer in it? Yes, it usually does but there are some varieties without it.
  • How do you thicken beer cheese dip? Add a little cornstarch, starting with 1 tablespoon, until it reaches the thickness you want. You can also use all-purpose flour, but cornstarch is better since you don’t have to use as much and can control the thickness better.

MORE GAME DAY APPETIZERS

HOW LONG IS BEER CHEESE DIP GOOD?

  • Serve: Don’t leave the Beer Cheese Dip out at room temperature for longer than about 2 hours.
  • Store: Let the Beer Cheese Dip cool down to room temperature before you refrigerate it to keep it. As long as you keep the Beer Cheese Dip tightly sealed in an airtight container like tupperware or a freezer bag it should last you up to about 6 months. Just be careful not to let excess moisture into the dip or it will spoil.
  • Freeze: One of the most asked questions is “can you freeze beer cheese dip?” I would recommend against it for a couple of reasons. First the cream cheese texture will be off as it thaws. Second, the beer flavor will become more muted as you thaw and reheat it. Do yourself a favor, make this dip fresh!

Chip with beer cheese dip

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Dinner, then Dessert

Beer Cheese Dip

Beer Cheese Dip is the perfect Super Bowl party appetizer, with cream cheese, cheddar cheese, mozzarella, garlic, and beer.
Yield 16 Servings
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Course Dip
Cuisine American
Author Sabrina Snyder
Chip with beer cheese dip
PrintRate

Ingredients
 

  • 8 ounces cream cheese , softened
  • 1 cup beer , (I used Heineken)
  • 2 cups cheddar cheese , shredded (the sharper the better)
  • 8 ounce mozzarella cheese , shredded
  • 1 teaspoon garlic salt , (I used Lawry's)

Instructions

  • Add your cream cheese and beer to a large sauce pan over medium heat and whisk until creamy.
  • Add in the cheddar cheese, mozzarella cheese, and garlic salt until completely melted.
  • Serve with your favorite dipping foods like bread, chips, pretzels or vegetables.

Nutrition

Calories: 228kcal | Carbohydrates: 15g | Protein: 10g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 42mg | Sodium: 539mg | Potassium: 95mg | Fiber: 2g | Sugar: 2g | Vitamin A: 428IU | Vitamin C: 1mg | Calcium: 208mg | Iron: 1mg

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Collage of Beer Cheese Dip photos

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

See more posts by Sabrina

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.

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Comments

  1. The texture turned out like slime. It wouldn’t stay on a chip. What did I do wrong? I use quality ingredients.

    Reply

    1. I am so sorry the comment, I am just seeing this tonight. I am sure the recipe has long been cooked/or not but I still want to try to help.

      The first step, cooking down the beer and cream cheese, really needs some time to thicken and make the mixture creamy. Try cooking it down longer next time!

      Reply

  6. I am a lover of cheese and this Dip is definitely going to be one of my favorite. My next party option for sure. The Beer sounds interesting.

    Reply

  8. I haven’t made this yet, but I can tell by the ingredients that it will be Awesome !!
    You have all the Best recipes !!

    Reply