Whether you are camping, having a cookout, tailgating or just want an incredibly easy Beer Cheese Dip, this is your recipe! Using a few simple ingredients, whip up this beer cheese recipe up in no time at all, and be the star of the party. Grab a cold one and call your friends!
You will definitely want to pair this pretzel cheese dip with something dip-able! Like these easy air fryer or oven baked pretzel bites, or make Bavarian Pretzels or store bought or even frozen soft pretzels. But it also tastes great with carrot sticks, celery and toasted french bread.
I don’t know what it is about the combination of beer and cheese, but it just works! Like this scrumptious Beer Cheese Soup surprisingly loaded with vegetables and broth! Or this super easy Beer Bread or Cheddar Beer Popovers, yes please!
Every fall I start thinking about what I can make with beer or cheese, cooler weather just screams a hearty, soul-warming dip, soup or meal. We love this Beer Beef Stew, my family goes nuts over it actually!
Ingredients
A little about ingredients and see recipe card for quantities and full instructions.
- Cheddar Cheese | I used white mild cheddar, you could use sharp or Colby Jack as well
- Cream Cheese | A great creamy base to bring the pretzel cheese dip together!
- Garlic | A little minced garlic amplifies the flavors.
- Lager | The lager is what gives this classic easy beer cheese dip it’s flavor! I used a delicious Oktoberfest beer.
- Chives | Chives not only give this dish a little pop of color, but enhances the overall flavor.
- Spices | A splash of cayenne pepper for a kick along with some kosher salt and you are all set.
How to make Easy Beer Cheese Dip
You can make this beer cheese dip recipe many ways, over a campfire or fire pit, on the grill for a cookout, on the stovetop or in the oven even! So many options so little time!
If using a campfire or fire pit, place a grate over the fire. In a 10 or 12″ cast-iron skillet (I love my Lodge skillets), add cream cheese, shredded cheddar cheese, garlic, chives and beer — be sure to season with a little cayenne and salt.
Add shredded cheese 
then cream cheese 
and garlic to skillet
I loved making this easy beer cheese dip on our fire pit actually, I just borrowed a grate from our grill and it worked like a charm! The image below is right before I placed the foil on top.
Cover with foil or with a heat safe lid if you have one, take a peek every now and then stirring to combine.
The picture on the right is making this same pretzel cheese dip on our grill, with burners at about medium, which was about 400 degrees.
Cover skillet with foil 
Stir occasionally until smooth
Once all the cheeses are melted, stir or whisk well to combine until smooth, a few little lumps are just fine. Garnish with extra chives if desired.
If you want the top to have a little browned cheese, place 5-6 inches below broiler for 1 -2 minutes, watching closely! It will brown quickly.
Stovetop or Oven Variation
Maybe like the first time I made this, the wind whipped up and it just wasn’t enjoyable to make outside, so instead, move inside just as easily.
- Stovetop | Add all ingredients to cast-iron or other heavy bottomed pan and cover, heating over medium-low heat until hot, bubbly and cheeses are melted. Stir occasionally to combine.
- Oven | Place all ingredients in cast-iron skillet or other oven safe pan or dish, cover with foil and bake at 400 for 10-15 minutes until melted and bubbly. Stir until smooth.
TFC PRO TIP | If Golden top on cheese is desired; place under broiler for a few seconds to a minute, watching closely. I like to put mine a little lower and stand and watch it, it can go from golden to burnt in seconds!
Variations on Beer Cheese Dip Recipe
Our motto is “Make it Yours” want to make this spicer, add more cayenne, change the flavor by changing the cheese.
- Spicy Beer Cheese Dip | Increase Cayenne pepper up to ¼ teaspoon (or more if you can handle the heat); toss in a 4 oz can of green chilis or canned jalapeños. Stir in a little Sriracha sauce at the very end.
- Gourmet Beer Cheese Dip | Use smoked gouda or gruyere cheeses along with the cream cheese, yummy!
Recommended Equipment
This recipe is super simple and if you are a camper you probably already have a fantastic cast iron skillet you can use. That is really all you need, maybe a good long handled wooden spoon!
Storage Tips
This dip is best eaten off off the grill, campfire, stove top or oven! However; store leftovers in airtight container up to 7 days in the fridge.
How to reheat pretzel cheese dip?
To avoid separation, reheat in the microwave in 30 second intervals, stirring between until hot and smooth.
If you have to do it over the stove, whisk well in small saucepan over low heat until warm and smooth. If it separates it’s still good, it just won’t look as pretty!
Frequently Asked Questions
I get it, it won’t quite be beer cheese dip, but hey, we want this to be something you love. The following can be substituted equally; beef broth, chicken broth, apple juice or cider, even coke or root beer! But you might get a completely different flavor! You may also use white wine (making it more like a yummy fondue) or ginger ale.
The simple answer is yes! However; there is a tiny amount in this dip, so if you are worried about kiddos having alcohol, most of it is cooked off during the process — so nobody will get tipsy or drunk off this dip!
Great question, the culprit of separation or grainy gritty cheese sauce is too high of heat too quickly. But how do you fix grainy cheese sauce?
1) Remove from heat for a couple of minutes, giving it a chance to cool.
2) Add a teaspoon or two of lemon juice, you won’t taste it but whisk in until it starts to come together. It actually interrupts the chemical reaction happening OR (but not both)
3) Add a teaspoon or two of cream, whisking in. BE SURE NOT TO ADD BOTH LEMON JUICE AND CREAM AS THIS can make it worse!
4) WHISK, whisking it fast and consistently to help bring everything back together.
Recipe adapted from Delish!
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Easy Beer Cheese Dip
Whether you are camping, having a cookout, tailgating or just want an incredibly easy Beer Cheese Dip, this is your recipe! Using a few simple ingredients, whip up this beer cheese recipe up in no time at all, and be the star of the party. Grab a cold one and call your friends!
Ingredients
- 3-3 ½ cups shredded cheddar cheese (use sharp, Colby, Pepper Jack, Smoked Gouda or Gruyere)
- 1 8-oz block of cream cheese, softened (full-fat or neufchatel cheese is fine)
- 2 cloves garlic, minced
- 1 tablespoon chives, minced
- 1 cup lager beer
- ½ teaspoon kosher salt
- Cayenne pepper (sprinkle or two)
Instructions
- You can make this beer cheese dip recipe many ways, over a campfire or fire pit, on the grill for a cookout, on the stovetop or in the oven even! So many options so little time!
- If using a campfire or fire pit, place a grate over the fire. In a 10 or 12" cast-iron skillet (I love my Lodge skillets), add cream cheese, shredded cheddar cheese, garlic, chives and beer -- be sure to season with a little cayenne and salt.
- I loved making this easy beer cheese dip on our fire pit actually, I just borrowed a grate from our grill and it worked like a charm! The image below is right before I placed the foil on top.
- Cover with foil or with a heat safe lid if you have one, take a peek every now and then stirring to combine.
- The picture on the right is making this same pretzel cheese dip on our grill, with burners at about medium, which was about 400 degrees.
- Once all the cheeses are melted, stir or whisk well to combine until smooth, a few little lumps are just fine. Garnish with extra chives if desired.
- If you want the top to have a little browned cheese, place 5-6 inches below broiler for 1 -2 minutes, watching closely! It will brown quickly.
Stovetop or Oven Variation
Maybe like the first time I made this, the wind whipped up and it just wasn't enjoyable to make outside, so instead, move inside just as easily.
- Stovetop | Add all ingredients to cast-iron or other heavy bottomed pan and cover, heating over medium-low heat until hot, bubbly and cheeses are melted. Stir occasionally to combine.
- Oven | Place all ingredients in cast-iron skillet or other oven safe pan or dish, cover with foil and bake at 400 for 10-15 minutes until melted and bubbly. Stir until smooth.
- TFC PRO TIP | If Golden top on cheese is desired; place under broiler for a few seconds to a minute, watching closely. I like to put mine a little lower and stand and watch it, it can go from golden to burnt in seconds!
Notes
SERVE WITH: Pretzel Bites, Bavarian Pretzels, Pretzel Rods, Toasted baguette slices, carrots or celery sticks.
Variations
- Spicy Beer Cheese Dip | Increase Cayenne pepper up to ¼ teaspoon (or more if you can handle the heat); toss in a 4 oz can of green chilis or canned jalapeños. Stir in a little Sriracha sauce at the very end.
- Gourmet Beer Cheese Dip | Use smoked gouda or gruyere cheeses along with the cream cheese, yummy!
Storage Tips
This dip is best eaten off off the grill, campfire, stove top or oven! However; store leftovers in airtight container up to 7 days in the fridge.
How to reheat pretzel cheese dip?
- To avoid separation, reheat in the microwave in 30 second intervals, stirring between until hot and smooth.
- If you have to do it over the stove, whisk well in small saucepan over low heat until warm and smooth. If it separates it's still good, it just won't look as pretty!
Recipe adapted from Delish
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Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 285Total Fat: 24gSaturated Fat: 14gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 71mgSodium: 446mgCarbohydrates: 4gFiber: 0gSugar: 1gProtein: 12g
The nutritional information is estimated and may not be entirely accurate, at times it pulls information for suggestions and options which may increase calories, etc. Nutritional information will change based on used ingredients, quantities used, etc.
