This beer cheese dip recipe is perfect for snacking! Made with just 5 ingredients in 10 minutes or less. A real crowd-pleaser at parties!

Dipping a homemade soft pretzel into beer cheese.

Hey, hey, we’re winding down towards the end of January, and that can only mean one thing: Superbowl Recipes!

I have said it before and I’ll say it again: I may not be a fan of football, but I’m DEFINITELY a fan of football food.

And I’m especially a fan of this mouthwatering beer cheese recipe!

I’m used to seeing plenty of pizza, nachos, and buffalo wings at the superbowl parties I’ve been to, but I honestly haven’t seen beer cheese on the table much!

I think I may have to introduce this to my friends! It could be the next top favorite!

I wouldn’t be surprised if it was. After all, it’s a real flavor bomb. Sharp, tangy cheddar cheese blended with a robust brew and the perfect blend of hearty seasonings… what’s not to love?

Dipping a pretzel into a bowl of beer cheese dip, with a text overlay above that reads "Beer Cheese."


If you haven’t heard of beer cheese before, allow me to introduce you to your new favorite snack.

It’s cheesy and hearty and full of so much incredible flavor. You can serve it warm for dipping (like a fondue), or chill it like a spread. It can be a sauce, a topping, a dip, or even a soup!

It’s made with just 5 ingredients, and it only takes about 10 minutes to whip up.

Beer cheese dip tastes sharp and cheesy, yet creamy at the same time. There’s a noticeable beer flavor. Depending upon the kind of beer you use, it might taste a little bitter and hoppy, or it might be more roasty, sweet, and malty. And there’s a hint of garlic and mustard, which tie together all the flavors and bring out the best in them!


My favorite way to serve this is as a warm dip, along with homemade soft pretzels. I like to make my soft pretzels with beer in the dough, so pairing them with beer cheese dip is really a match made in heaven!

Here’s a link to my recipe, if you want to give it a try: Homemade Soft Pretzel Recipe.

This also works great chilled as a spread. You can spread it on hard pretzels or on a hearty, crunchy cracker- maybe something whole grain would be good.

I’ve also used this as a topping for cooked veggies, a crudite dip, or as a sauce on cooked macaroni.

You could even dilute it with chicken or vegetable stock and serve it as a soup!

Overhead image of beer cheese recipe, prepared and served in a brown bowl and surrounded with soft pretzels.


This recipe is so simple you’ll find yourself making it often.

Start by placing a block of cream cheese in a small pot, and pouring in about half a beer.

Pouring beer into a small pot with a block of cream cheese.

Warm these two ingredients together over very low heat, until the cream cheese is soft.

Break it up into smaller pieces first, then whisk it vigorously until the mixture is smooth and creamy.

Whisking cream cheese and beer together.

Next comes the cheddar cheese. I love the punch of flavor you get with extra-sharp chedddar, but honestly any kind of cheese would work. You could use pepper jack, or swiss, gouda, or even Velveeta!

Adding shredded cheddar to beer cheese.

Make sure it’s shredded and just add in a handful at a time, whisking each addition in until melted and smooth before adding the next.

Along with the last handful of cheese, pop in some dry mustard and garlic powder to bring all the savory flavors together.

Whisking dry mustard and garlic powder into beer cheese.

And that’s all there is to it!


You can use any kind of beer you have on hand for this recipe.

I happened to use one of my favorites: Yard’s Brawler. It’s a local brew in the English mild ale style; very malt-forward (which I love!), with hints of caramel and toast (source: Yard’s Brewing).

I really like the flavor of this beer along with the sharp cheddar cheese and other seasonings.

But I can think of a few other styles of beer that would be fantastic in this recipe.

How about:

  • A malty stout beer (such as Guinness) with an Irish cheddar.
  • A crisp German lager or kolsch with a mild cheese like Butterkase or Emmental.
  • Blue cheese or brie, paired with a fruit-infused lambic or wheat beer.


Beer obviously does contain alcohol, but alcohol is very volatile and most (if not all) of it will evaporate away during the cooking process. You would have to eat massive quantities of beer cheese to get a buzz off of it!

But if you really want to be careful, you can always choose a non-alcoholic beer for this recipe.


Beer cheese dip is at its most velvety-smooth when it’s first made, but you can totally make it ahead if you’re looking to make your party prep a little easier!

If you want to serve it warm, just transfer it to a mini crockpot and keep it on the lowest possible setting. Or in a fondue pot!

You could also make it ahead, chill it, and serve it as a spread.

Or you could reheat it- just be sure to do it very gently or it could come out grainy. Keep the heat very low and stir frequently on the stovetop, or zap it in 20 second increments in the microwave, stirring after each.

Beer cheese dip recipe, prepared and served in a pot-bellied brown bowl, with soft pretzels in the background.


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    Dipping a homemade soft pretzel into beer cheese.
    4.60 stars (5 ratings)

    Beer Cheese

    Servings: 16
    Cook Time: 10 minutes
    Total Time: 10 minutes
    This beer cheese dip recipe is perfect for snacking! Made with just 5 ingredients in 10 minutes or less. A real crowd-pleaser at parties!


    • 8 ounces (226.8 g) cream cheese
    • 6 ounces (170.1 g) beer
    • 8 ounces (226.8 g) shredded cheddar cheese, (I prefer extra sharp)
    • 2 teaspoons (9.86 g) dry mustard
    • 1 teaspoon (4.93 g) garlic powder


    • Place the cream cheese and beer in a small pot over low heat.
    • When the cream cheese has softened, break it up into smaller pieces with a wooden spoon, then whisk the mixture until smooth.
    • Add a little of the shredded cheddar cheese at a time, whisking until each addition has fully melted and incorporated before adding the next.
    • Whisk in the dry mustard and garlic powder.


    Can be served hot or chilled.  As the dip cools, it becomes stiffer and more like a spread. 
    Serving: 2.75tablespoons, Calories: 112kcal, Carbohydrates: 1g, Protein: 5g, Fat: 10g, Saturated Fat: 6g, Cholesterol: 30mg, Sodium: 134mg, Potassium: 40mg, Fiber: 1g, Sugar: 1g, Vitamin A: 332IU, Vitamin C: 1mg, Calcium: 117mg, Iron: 1mg
    Cuisine: American
    Course: Appetizer, Snack, Topping
    Tried this recipe?Mention @bakingamoment on Instagram or tag #bakingamoment.


    • Allie

      Allie is the creator and owner of Baking a Moment. She has been developing, photographing, videographing, and writing and sharing recipes here since 2012.

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