A craveworthy appetizer this Pub Style Beer Cheese Dip has minimal ingredients and takes 5 minutes whip up. The perfect dip for game days, parties and more.
I can’t tell you how much I love a good dip. Especially when it contains cheese, anything that contains cheese is really up my alley because I’m slightly in love with it.
This Pub Style Beer Cheese dip is creamy, flavorful and absolutely amazing – or so I’ve been told. We love making this for game days, parties and just for watching movies – the perfect appetizer.
You can absolutely make it for whatever you’d like, there is no reason to not make a good homemade Beer Cheese Dip, and this is the one that you need.
We love serving with this with pretzels, those are my favorite go-tos for this dip recipe but so many other things work, chips, crackers, bread slices and more.
This is also great to spread on a sandwich to amp up the flavor if you want to try something different! I try to use stuff in a variety of ways and it was really tasty paired with the bread and meat!
This Beer Cheese Dip is also amazingly easy to make, it is not like your traditional creamy smooth dips its Pub Style so it has some volume and fluff to it, if that is the right word to use.
Although I love a good creamy dip I absolutely adore this Pub Style Beer Cheese dip for its texture and flavor and I hope that you will too!
Some of my other favorite dips that we have on our site include: 7 Layer Dip, Baked Queso Dip and Stuffed Mushroom Dip.
WHY THIS RECIPE WORKS:
- With pantry staple ingredients this is quick to put together.
- You can serve it with any of your favorite dippers.
- This can be doubled to serve a larger crowd.
INGREDIENTS NEEDED (FULL RECIPE AT BOTTOM):
Sharp cheddar cheese
Cream cheese
Garlic
Worcestershire sauce
Dijon mustard
Smoked paprika
Beer
Salt
HOW TO MAKE PUB STYLE BEER CHEESE DIP, STEP BY STEP:
- Place the cheddar, cream cheese, garlic, Worcestershire, dijon, and paprika in a food processor.
- Process until smooth, you may need to scrape down the sides and process it a few times to get smooth.
- Turn the processor on and start streaming in the beer through the top of the food processor until smooth and silky.
- Taste, add salt if you think it needs it. Place in an airtight container or a serving dish covered with plastic wrap. Place in the fridge for at least an hour to let the flavors blend.
- Serve cold, at room temperature, or warm with your favorite dippers.
WHAT IS THE BEST BEER TO USE?
This depends on your flavor preference. For a sweeter subtle flavor use a pale light beer, for a more strong/bitter flavor, use a dark beer.
I used Samuel Adams Boston Lager which I believe is in between both light and dark, it has a touch more flavor than a traditional pale beer, and it paired amazingly well with this dip.
WHAT CHEESE IS BEST?
Let me first off state that you will want a block cheese and not shredded from a bag because it has too many preservatives in it and won’t get smooth like we like.
We used a sharp cheddar in this recipe as we wanted that cheese flavor to come though but also pair well with the remaining ingredients.
You can play around with your cheeses and swee what you like best, but we found the sharp cheddar to be our favorite upon trying others.
IS THIS BEST WARM OR COLD?
I personally like this at room temperature the most. To warm the dip, place it in the microwave in 30-second intervals stirring in between until it is warmed to your liking.
You can also put it into a saucepot, then place it on the stove over medium-low heat stirring constantly until warm.
Once the dip gets cold it will harden up slightly, it is still spreadable but not as “dippable”. If you want to serve this cold, I suggest adding another ¼ cup of beer to loosen it up a touch more.
HOW TO STORE:
You can store this Beer Cheese Dip in an airtight container where it will keep for up to 5 days.
This can also be frozen, to freeze place in a freezer container and it will keep for up to 6 months. Let defrost in the refrigerator overnight and warm to your liking.
TIPS AND TRICKS:
- Make sure you use block cheese and that you dice it.
- Sharp cheddar is our preference on cheese, but you can play around with others to see what you like best.
- If you cannot find smoked paprika, regular will be fine.
- We use a Samuel Adams Boston Lager for this, see my tips above on what kind of beers are best.
- The cheese is normally already pretty salty, if you are going to serve this with salty dippers like pretzels, you probably don’t need to add any additional salt. But, if you are serving with veggies, a pinch more might be a good idea. Make sure to taste before though!
- For a non-alcoholic version, it can be made with apple juice, or ginger ale.
- Letting the cheddar cheese and cream cheese sit out to room temperature will help make the dip super smooth.
If you want a delicious and easy dip recipe for any occasion then you have to make this Pub Style Beer Cheese Dip!
If you like this recipe you might also like:
If you’ve tried this PUB STYLE BEER CHEESE DIP or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK and INSTAGRAM to see more amazing recipes and what shenanigans I’m getting into!
Pub Style Beer Cheese Dip
Ingredients
- 6 ounces sharp cheddar cheese room temp
- 8 ounces cream cheese softened
- 1 clove garlic minced
- 2 teaspoon Worcestershire sauce
- 2 teaspoons dijon mustard
- 1 ½ teaspoons smoked paprika
- ½ cup beer
- kosher salt to taste
Instructions
- Place the cheddar, cream cheese, garlic, Worcestershire, dijon, and paprika in a food processor.
- Process until smooth, you may need to scrape down the sides and process it a few times to get smooth.
- Turn the processor on and start streaming in the beer through the top of the food processor until smooth and silky.
- Taste, add salt if you think it needs it. Place in an airtight container or a serving dish covered with plastic wrap. Place in the fridge for at least an hour to let the flavors blend.
- Serve cold, at room temperature, or warm with your favorite dippers.
Notes
- Make sure you use block cheese and that you dice it.
- Sharp cheddar is our preference on cheese, but you can play around with others to see what you like best.
- If you cannot find smoked paprika, regular will be fine.
- We use a Samuel Adams Boston Lager for this, see my tips above on what kind of beers are best.
- The cheese is normally already pretty salty, if you are going to serve this with salty dippers like pretzels, you probably don’t need to add any additional salt. But, if you are serving with veggies, a pinch more might be a good idea. Make sure to taste before though!
- For a non-alcoholic version, it can be made with apple juice, or ginger ale.
- Letting the cheddar cheese and cream cheese sit out to room temperature will help make the dip super smooth.
Nutrition
Tornadough Alli is not a nutritionist or dietitian, and any nutritional information shared is an estimate. If calorie count and nutritional value is important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and values can vary depending on which brands were used.
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