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Beer Cheese Dip (Pub Style)

Light and fluffy this Beer Cheese Dip is a classic pub style cheese dip that is perfect with pretzels, crackers and more!

A TASTY PUB STYLE CHEESE DIP

If you are a fan of dips you cannot miss out on this thick and creamy Beer Cheese Dip. This is one dip that our family absolutely goes crazy for – for game nights, gatherings and more. This dip is super easy to throw together and blends up in just minutes. I love an easy and tasty appetizer! Serve it with a variety of your favorite dippers and you have yourself one appetizer you will want to make over and over again. Love beer and cheese? Then this Beer Cheese Dip recipe is the only way to go!

Beer Cheese Dip in bowl with pretzels and beer around it.

FREQUENTLY ASKED QUESTIONS:

What is Beer Cheese Dip?

Beer Cheese Dip is a dip made from cheddar cheese, beer and other flavoring ingredients. It can be thin or thick. Thick cheese is known as “pub style” like the recipe that we have here today.

What kind of beer is best for beer dip?

For a sweeter subtle flavor use a pale light beer. For a more strong/robust flavor, use a dark beer. We went with Samuel Adams Boston Lager which is in between both light and dark. It has a touch more flavor than a traditional pale beer and it paired amazingly well with this dip. The flavor is mellow and doesn’t overpower the dip itself but does give it a nice beer flavor.

Can you make Beer Cheese Dip without beer?

If you don’t want the alcohol in the beer you can go with a non-alcoholic beer. If you don’t want the flavor of beer at all (which defeats the purpose of it being a beer cheese dip) then you can swap the beer with chicken broth or beef broth.

What kind of cheese is best to use in beer cheese dip?

I like to use sharp cheddar. It really brings out the cheese flavor. Anything else would be a little too mild and the other flavors would take over.

How do you store leftover beer cheese dip?

This can be stored in an airtight container in the refrigerator where it will keep for up to 5 days. This can also be frozen. Place dip in a freezer container and it will keep in the freezer for up to 6 months. To defrost, remove to refrigerator and then you can reheat in the microwave to get a dippable consistency.

Pinterest image of hand holding up a pretzel dipped in Beer Cheese Dip.

INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)

  • sharp cheddar cheese
  • cream cheese
  • garlic
  • worcestershire sauce
  • dijon mustard
  • smoked paprika
  • beer
  • kosher salt to taste
Ingredients needed: sharp cheddar cheese, cream cheese, garlic, worcestershire sauce, dijon mustard, smoked paprika, beer and kosher salt.

HOW TO MAKE BEER CHEESE DIP:

Place the cheddar, cream cheese, garlic, Worcestershire, dijon, and paprika in a food processor.

Cheddar, cream cheese, garlic, Worcestershire, dijon, and paprika in a food processor.

Process until smooth, you may need to scrape down the sides and process it a few times to get smooth.

Processed ingredients in food processor.

Turn the processor on and start streaming in the beer through the top of the food processor until smooth and silky. 

Beer being streamed into food processor into cheese mixture.

Taste, add salt if you think it needs it. Place in an airtight container or a serving dish covered with plastic wrap. Place in the fridge for at least an hour to let the flavors blend. Serve cold, at room temperature, or warm with your favorite dippers.

One pretzel sticking out of bowl of Beer Cheese Dip.

WANT MORE DELICIOUS RECIPES? YOU MUST TRY THESE!

Square image close up showing pretzel in thick Beer Cheese Dip.

Beer Cheese Dip (Pub Style)

Light and fluffy this Beer Cheese Dip is a classic pub style cheese dip that is perfect with pretzels, crackers and more!
5 from 4 votes
Print Pin Rate
Prep Time: 5 minutes
Cook Time: 0 minutes
Total Time: 5 minutes
Servings: 8

Ingredients

  • 16 ounces sharp cheddar cheese room temp
  • 8 ounces cream cheese softened
  • 1 clove garlic minced
  • 2 teaspoon Worcestershire sauce
  • 2 teaspoons dijon mustard
  • 1 ½ teaspoons smoked paprika
  • ½ cup beer
  • kosher salt to taste

Instructions

  • Place the cheddar, cream cheese, garlic, Worcestershire, dijon, and paprika in a food processor. Process until smooth, you may need to scrape down the sides and process it a few times to get smooth.
  • Turn the processor on and start streaming in the beer through the top of the food processor until smooth and silky.
  • Taste, add salt if you think it needs it. Place in an airtight container or a serving dish covered with plastic wrap. Place in the fridge for at least an hour to let the flavors blend. Serve cold, at room temperature, or warm with your favorite dippers.

Notes

  • Nutritional value does not include dippers.
  • This can easily be doubled to make more.
  • Sharp cheddar cheese is recommended for this recipe.
  • We like to use a lager for this (see ideas above) for a sweeter subtle flavor use a pale light beer, for a more strong/bitter flavor, use a dark beer. 
  • This can be frozen, see my tips above.
Course: Appetizer
Cuisine: American

Nutrition

Calories: 335kcal | Carbohydrates: 3g | Protein: 16g | Fat: 29g | Sodium: 473mg | Fiber: 1g | Sugar: 1g

Nutritional Disclaimer

“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.

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Recipe Rating




2 Comments

  1. 5 stars
    My dinner was going to run later than I thought and the guys were ravenous after working in the yard. I saw this and knew I had all the ingredients. I made mine in the blender and added 1/2 cup more beer to thin it out a little more and they loved it! Great with pretzels!