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A perfect appetizer for game days this Pub Style Beer Cheese Dip is super easy, has minimal ingredients, and is done from start to finish in 5 minutes.
I’m a huge dip fan, we make dips for pretty much any and all gatherings. We are also huge on game days, so they are absolutely served then too.
One of my favorite dips is this Pub Style Beer Cheese Dip! This dip is so flavorful and creamy and not your typical beer cheese dip.
The normal Beer Cheese Dips that you will see are super creamy, almost like a queso consistency. With this Pub Style version, it is more soft and fluffy.
I absolutely love that about this recipe! And everything is made in the food processor so there is less mess to clean up, and we all know that is a selling point.
We usually make this dip a least once a month if not more. We just cannot get enough of it and everyone always asks for it, especially my husband.
Since it is so easy, and it’s one of my favorites too I have no hesitation at all when it comes to whipping up this Pub Style Beer Cheese Dip!
Some of my other favorite dips that we have on our site include: Greek Yogurt Dip, Bacon Ranch Chicken Dip and Smoked Crab Dip.
WHY THIS RECIPE WORKS:
- Minimal and easy-to-access ingredients make this come together fast.
- You can use your favorite beer in this.
- Double the recipe to serve more people.
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:
- 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 KIND OF BEER IS BEST FOR THIS DIP?
If you are going for sweeter flavor we suggest you use a pale light. If you want a little stronger flavor, use a darker beer.
I used Samuel Adams Boston Lager is our favorite when making this dip, and goes great with the flavors in this dip itself.
You can use any brand that you want depending on what flavor you are going for with this Beer Cheese Dip.
WHAT KIND OF CHEESE SHOULD I USE?
Block cheese is a must for this recipe, do not use shredded. We used a sharp cheddar for this as we wanted the actual cheese flavor to come through with the other ingredients.
You can experiment with different cheeses, but I would highly suggest using a cheddar of some sort.
HOW TO STORE:
This can be placed in an airtight container in the refrigerator where it will keep for up to 5 days.
This can also be frozen, placed in a freezer container and it will freeze for up to 6 months.
TIPS AND TRICKS:
- Easily double this recipe to serve larger crowds.
- You can use any beer you like, see my tips above for different variations.
- Make sure that you use block cheese.
- Your cream cheese should be at room temperature so this makes sure that it is smooth.
- If you do not have a food processor a blender should work fine.
- This can be frozen, see my tips above.
- This can be eaten warm, cooled, or at room temperature.
- Serve with any of your favorite dippers.
Looking for that perfect party appetizer that everyone seems to love? Well, look no further this Pub Style Beer Cheese Dip is all you need.
If you like this recipe you might also like:
- Creamy Beer Cheese Dip
- Easy Queso Blanco Cheese Dip Recipe
- Easy Creamy Dill Pickle Cheeseburger Dip Recipe
If you’ve tried this PUB STYLE BEER CHEESE DIP let me know in the comments how it turned out! You can follow me over on PINTEREST, INSTAGRAM OR FACEBOOK to find some more of our mouthwatering recipes!
Pub Style Beer Cheese Dip
Ingredients
- 16 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
- Easily double this recipe to serve larger crowds.
- You can use any beer you like, see my tips above for different variations.
- Make sure that you use block cheese.
- You cream cheese should be at room temperature so this makes sure that it is smoothe.
- If you do not have a food processor a blender should work fine.
- This can be frozen, see my tips above.
- This can be eaten warm, cooled or at room temperature.
- Serve with any of your favorite dippers.
Nutrition
Love This Recipe?
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