The Best Beer Cheese Dip Recipe (2024)

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Beer Cheese Dip is a ranch-flavored pub-style beer cheese dip that takes just minutes to make (no cooking) and is a must-have at any party. It doesn’t matter if you’re on team pretzel or team chip, everyone’s a winner with this amazing dip.

If you’re expecting a hot, gooey, nacho-cheese style dip here, you’re probably confused. But this is what we make in the Midwest! We love a cold dip with cream cheese, ranch dressing mix, and sharp cheddar cheese. And of course beer! Wisconsinites love their beer and they add it whenever they think they can get away with it, especially on Game Day.

This recipe makes a fairly large amount. Break the recipe in half, if you need to, or you could just invite some extra people over. Divide the dip into two bowls; when one bowl is is ready for the sidelines, you can switch it out for a fresh one.

What is absolutely necessary, however, is having something great to dip: soft pretzel bites, melba toast, celery sticks, carrots, pretzels, or potato chips. It’s a creamy, addictive dip that is certain to disappear.

Recipe ingredients

Ingredient notes

• Cream cheese: Three, yes three whole blocks, because the recipe makes a lot of dip. Let them come to room temperature before you start.
• Dry ranch dressing mix: Make your own dry ranch seasoning, or buy the packet at the store. (Important: Buy the dressing mix packet, not the dip mix packet, which has a lot more sodium.)
• Beer:You don’t even need a whole bottle, so use your favorite.Lager, ales, pilsners, and lighter beers make a slightly sweet, mild dip. Heartier beers like stout, dark lagers, porters, or schwarzbiers will make the cheese dip a little more fully-flavored. Prefer no beer? Just leave it out; the dip is still delicious without it.

Step-by-step instructions

1. In a large bowl, add cream cheese, cheddar cheese, ranch mix, beer, chives, and garlic powder (start with ½ teaspoon and add more to taste if desired). Stir the mixture to combine.
2. Cover and chill for at least 30 minutes or until serving time. Garnish with more chives if desired and serve with chips, pretzels, or crackers.

Recipe tips and variations

• Yield: This recipe makes about 4 cups of dip, enough for 16 servings, ¼ cup each. Yes, it’s a big batch!
• Storage: Store leftovers covered in the refrigerator for up to 4 days.
• Make ahead: Whip up the cold dip and stash it in the fridge up to two days before you need it.
• Flavor town: Customize your dip with a teaspoon of Worcestershire sauce, onion powder, or Dijon mustard.
• What to dip: Homemade Soft Pretzelstaste incredible, but so do pretzel sticks, potato chips, tortilla chips, Melba toasts, rye crisps, carrot sticks, celery sticks, and the list goes on.
• Make jalapeño poppers: Stuff the cold dip in half of a jalapeño pepper (scoop the seeds out first) and roast in the oven until tender at 425 degrees for 15 to 18 minutes.
• Toasted bread: Add 8 ounces of chopped sliced salami to the dip, then slather it on a baguette loaf that’s been sliced in half lengthwise. Bake at 425 degrees for about 15 minutes. Cut into slices and eat.
• Leftover dip sandwiches: Spread any leftover beer cheese dip on rye bread with deli ham and some lettuce. Perfect weekday sandwich, coming right up!
• Cheese Fondue: Hot, cheesy fondue is made in a fondue pot (or in a medium saucepan) with gruyere, Swiss cheese, or other alpine-style cheeses. You can even serve it right from a crockpot.