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
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?
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.
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.
This dip is amazing!! You can really taste all the flavours in the recipe. It doesn’t just taste like cheese, which I LOVE!
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!
Yes you can 🙂