Ingredients
Scale
- 12-oz beer
- 8-oz cream cheese, softened and cut into cubes
- 16-oz cheddar cheese, freshly shredded
Instructions
- Add the beer to a medium saucepan over medium high heat.
- Once the beer has reached a simmer, reduce the heat to medium and add the cream cheese cubes.
- Whisk until the cream cheese is melted and the mixture is combined nicely.
- Add the cheese, a small handful at a time. Let each addition melt before adding more.
- Stir until the cheese is melted and the dip is creamy and smooth.
- Remove from the heat and serve with your desired sides such as soft pretzels or tortilla chips.
Notes
Light Beer works great in this recipe.
Full fat or low-fat cream cheese will both work.
Freshly shredded cheese will melt better than store bought pre-shredded cheese.
Store leftovers in an airtight container in the fridge for up to 3 days. Re-heat at 50% power in the microwave for best re-heating.
Use pepper jack cheese for a spicy beer cheese dip.
The dip may look thin when it first comes off the stove but it’ll thicken as it cools.
You can keep this warm at a party by putting it in a small crockpot over warm.