Pub Style Beer Cheese Dip

Square photo of dip in white bowl close upp.

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.

Prep Time5

Cook Time0

Total Time5

Course: Appetizer

Cuisine: American

Servings:

Calories: 193kcal

Author: Tornadough Alli

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