Party hearty!
The Christmas season may be ending, but the party season is just getting started. With New Year’s Day just around the corner and the Super Bowl Sunday (which really should be a national holiday) on the way, we could all use more recipes for hearty party fare.
A great party dish does more than just feed a big crowd…….it has to satisfy them. People gnawing on plain celery sticks are NOT going to be thinking, “Wow, what a great party!” So a party dish also has to set a party mood.
When the guests taste it, they should know they’re here to celebrate. On top of that, the perfect party dish should also be easy to make. After all, who wants to spend the whole night running in and out of the kitchen and miss all the fun? If all that sounds like an impossible wish list, then my friends, you have not been introduced to the magic of Beer Dip.
My basic Beer Cheese Dip, made with ranch dressing, is incredibly easy and always makes a splash at parties. This Pub-Style version puts a twist on the original recipe with a little garlic and spice action. Either way, it’s a sure-fire crowd pleaser. Heck, why not make BOTH!
Pub Style Beer Cheese Dip
- 16oz of sharp cheddar cheese, cut into bite-size cubes
- 4 oz cream cheese, room temp & cubed
- 1.5 Tablespoons Worcestershire sauce
- 2 teaspoons Dijon mustard
- 2 cloves garlic, minced
- 1 teaspoon paprika
- 1/2 – 2/3 cups of beer
- Place all ingredients, except for the beer in a food processor. Blend until finely chopped.
- Slowly pour in beer a little at a time until desired texture is achieved. I started with 1/2 cup, and added a little more ( about 2/3 cups).
- Cover and refrigerate for at least an hour. Served with pretzels, crackers or some veggies!
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Pub Style Beer Cheese Dip
Ingredients
- 16 oz of sharp cheddar cheese cut into bite-size cubes
- 4 oz cream cheese room temp & cubed
- 1.5 Tablespoon Worcestershire sauce
- 2 teaspoons Dijon mustard
- 2 cloves garlic minced
- 1 teaspoon paprika
- 1/2 - 2/3 cups of beer
Instructions
- Place all ingredients, except for the beer in a food processor. Blend until finely chopped.
- Slowly pour in beer a little at a time until desired texture is achieved. I started with 1/2 cup, and added a little more ( about 2/3 cups).
- Cover and refrigerate for at least an hour. Served with pretzels, crackers or some veggies!
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Nutrition Information:
Nutrition Disclaimer
Family Fresh Meals is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
Post updated September 2020
Taralyn says
Made this tonight for a snack. Used Yuengling lager and my husband said its too strong. Maybe a more light beer should be used.
Rick says
Made this with white cheddar, because it’s what I had handy. Delicious! … but looks pretty gross, so I would probably go with yellow cheddar in the future. I was a little too heavy on the garlic (I used cloves on the larger side), and as the previous reviewer noted, the beer flavor definitely shines through. I love it, but if you or those you’re feeding aren’t as into the flavor of beer, go with something light-tasting. This recipe is a real keeper… easy, delicious, and could be tweaked in any number of ways. Thanks!
Corey says
SO happy you loved it Rick 🙂
jo says
Was it smooth or grainy? Made a beer dip years ago, so good. Can’t find “nippy cheese” rolls that were available then.
thanks.
Alicai says
Has anyone tested this dip warmed?
Deanna says
This sound absolutely fantastic. It is like something you would find at an upscale sports bar. So delicious. Thank you!
Jack says
When you state that your beer cheese recipe made with Ranch Dressing is incredibly easy, and then there is no Ranch Dressing in the ingredients I am worried if I make it, it will taste like I am missing something. Seems like if you mentioned it, it is a key ingredient. Jack
Corey says
Hey Jack, I think you are referring to this sentence in the post…
“My basic Beer Cheese Dip, made with ranch dressing, is incredibly easy and always makes a splash at parties. This Pub-Style version puts a twist on the original recipe with a little garlic and spice action. Either way, it’s a sure-fire crowd pleaser. Heck, why not make BOTH!”
The Beer Cheese Dip is a different recipe that I am linking to. The Pub Style Beer Cheese Dip is a completely different recipe with no ranch dressing. I am referring to 2 different recipes in that sentence. I hope the helps!
Shan says
Recipe sounds yummy. With Daytona Day coming up this is going to be perfect! Can this be made the day before? Would 12-24 hours ahead be too long?
Corey says
Not at all. I think that would be fine Shan 🙂
Marilyn says
Made this last night and the Worcestershire sauce was way to strong and gave it a sour
taste. I’m from Kentucky and this didn’t taste anything like what we have here and the beer cheese we make taste so much better than yours. would recommend omitting the Worcestershire sauce and adding 1 tsb. cayenne pepper.
Sara says
Made this last night with a Bud Lite (what I had on hand!). Besides my food processor not quite being big enough, it went super easy and was definitely super yummy! Thanks a bunch!
Deborah says
Made this today! Used low fat cream cheese and a mixture of white cheddar, orange cheddar and a bit pinconning cheese. Oh and as midge more garlic. Beer used was Deschutes Mirror Pond ale. LOVED ! Great recipe !
jess says
how do you keep cheese from getting hard once refrigerated?
Corey says
Pub cheese is “thicker” Jess. You usually serve it with a serving knife to spread on crackers, or use a sturdy dipper like pretzels.
Shan Todd says
Pretzels make the best, most tasty dippers!
Corey says
Agreed. Pretzels are my favorite 🙂
Jood says
I’m having a difficulty with texture. The flavor is perfect, and although I used very good quality cheddar and cream cheese, I can’t get it smooth enough. It looks great, but the mouthfeel is grainy. I even tried warming it a bit to fully emulsify the cheeses, and while it smoothed out while warm, it became grainy again after I chilled it. Any ideas?
Leo says
This one is not quite ready for prime time. It looks much better than it tastes. It has a bitter flavor which might could be helped by using less Worcestershire or maybe a milder cheddar. Also prep is much easier if you soften the cream cheese and cheddar cubes in the microwave before putting in the food processor. I have a big Ninja, and it’s almost impossible to elimate all the small chunks of cheese and make a smooth, creamy dip when you put the cubes straight in the processor.
Jackie says
I made this and we just didn’t like it as a cheese dip……didn’t want to waste it so I cooked a box of elbow macaroni and it became a really good Mac and cheese.
Tori says
This dip is amazing!! You can really taste all the flavours in the recipe. It doesn’t just taste like cheese, which I LOVE!
Jennifer T says
Can you make a week ahead of time? I’m making one batch for Saturday and taking to another party next Saturday. Would like to make all at once. Thanks!
Corey says
Yes you can 🙂
Susan says
Loved it! Used a mixer instead of food processor and it turned out great! However very large amount. I would cut this I half for future parties.
Aidan Gaia says
This dip is yummy!! I’m just here to tell the folks who have said the texture isn’t right, to just keep blending in the food processor and it WILL get there! It took a bit of time but it’s creamy, thick and tasty!
Scott Straker says
I was wondering if I could serve it warmed without having it break or become grainy upon cooling off a bit?
Corey says
I’ve only served this one cold Scott, so I can’t say for sure.
Allison Pierce says
Yummy recipe! made it to take to my son’s for Super Bowl and served it with homemade pretzel bites (also from Pinterest). Very happy with the recipes!