Pub Style Beer Cheese Dip
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.
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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!
Need more appetizer ideas?
Pub Style Beer Cheese Dip
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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!
Nutrition
Nutritional 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.
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Post updated September 2020
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?
Not at all. I think that would be fine Shan 🙂
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.
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!
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 !
how do you keep cheese from getting hard once refrigerated?
Pub cheese is “thicker” Jess. You usually serve it with a serving knife to spread on crackers, or use a sturdy dipper like pretzels.
Pretzels make the best, most tasty dippers!
Agreed. Pretzels are my favorite 🙂