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ramekin of beer cheese dip with soft baked salted pretzels on parchment paper with black background
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4 from 1 vote

Beer Cheese Dip

Smooth, velvety, perfectly dip-able pub style beer cheese dip is ooey, gooey and totally cheesy and is best served with soft baked pretzels!
Prep Time10 mins
Cook Time25 mins
Course: Appetizer, Snack
Cuisine: American
Servings: 2 cups
Author: Erin


  • 2 tbsp butter
  • 1/2 red bell pepper diced, optional
  • 2 cloves garlic minced, optional
  • 1/2 onion minced, optional
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • pinch cayenne pepper to taste
  • 1 tbsp dried parsley
  • 3 oz cream cheese
  • 8 oz medium cheddar cheese shredded off the block
  • 4 oz sharp cheddar cheese shredded off the block
  • 1 cup beer pale wheat ale is best, like Blue Moon or a Hefeweisen


  • If opting to use the fresh bell pepper, onion and garlic (totally optional) dice and mince them up first.
  • In a small sauce pan on medium high heat, add butter, diced bell pepper, minced garlic and onion, onion and garlic powders, cayenne, and dried parsley. Saute 4-5 minutes until veggies are soft and seasonings are fragrant.
  • Leaving heat on medium high, pour in the beer. Simmer and reduce for 3-4 minutes.
  • Reduce heat to low. Add in the cream cheese, in pieces.
  • Stir on low, until combined.
  • Shred the cheddar cheese directly off the block (do not use pre-shredded cheese) and add to pot. Stir on low until completely smooth and melted; about 10-15 minutes.
  • Serve warm, with soft pretzels. Store in airtight container for up to one week.


(Hint: it's better the next day!) To reheat the beer cheese:
Either on the stove top, on low, covered, stirring occasionally. Do not crank up the heat past low, medium low at the highest. 
Or, in the microwave, at 40% power for one minute intervals, stirring in between until loosened, creamy and warm again.