There are a few variations of this recipe around, but they typically call for the beer cheese dip to be served cold. I do like it cold as well, but actually prefer to treat this as a warm dip and bake it in the oven.
Even if you don’t like beer, you should still give this beer cheese dip a try. I’m not a huge beer fan myself (I like my wine these days) 🙂 . However, I love this dip and I have had lots of friends who like this, but don’t like beer at all. I do suggest shredding your own cheese instead of buying a pre-shredded bag especially since there is a lot of cheese mixed into this dip. Pre-shredded cheese contains additives that can affect the texture of the dish. You can use your favorite brand/type of beer for this recipe, but I do recommend a darker beer so more of the flavor will come through. I used Shiner Bock this time, but Guinness is one of my favorites to use.
You can make this dip a day ahead and then pop in the oven before serving. I have also made this lots of times for tailgates. I make the dip at home the night before, put it in an aluminium pan, and throw it on the grill for about 20 minutes. The grill adds a wonderful, slightly smokey flavor.
Pretzels are my favorite thing to dip into this, but chips or crackers could also be served with this beer cheese dip. Cheers!
Adapted slightly from: Lady Behind the Curtain
Easy, 5 ingredient dip recipe. Warm beer cheese dip is a great hot appetizer for game day or your next party. Creamy, cheesy dip best served with pretzels.
- 2 8 oz blocks of cream cheese, softened
- 1 package ranch dressing mix
- 1 cup shredded cheddar cheese
- 1 cup shredded pepper jack cheese
- 2/3 cup beer (preferably a darker beer)
Preheat oven to 350 degrees.
Using a mixer, beat the cream cheese until smooth and creamy. Add in ranch dressing packet and mix to combine. Continue mixing and slowly add in the beer. Stir in shredded cheese.
Spread dip mixture into a small casserole dish and bake for 30 minutes or until the dip is heated through.
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