Easy Pub Style Beer Cheese Dip – served warm or cold, this cheddar cheese dip is a winner! It’s great for Game Day’s or any occasion when you want a creamy cheese snack.
Lately I’ve been obsessed with dips! Especially savory cheese ones like this easy Pub Style Beer Cheese Dip. Near our house there’s an Irish Pub that serves a pub cheese appetizer that is amazing. So I’ve been on a mission to create a recipe just as tasty as the restaurant’s version, if not better. This is it guys…mission accomplished.
Besides the delicious taste, my favorite thing about this recipe is how totally easy it is to make. The ingredients go right into the food processor, pulse until it’s nice and smooth and you’re done. Five minutes or less, start to finish! How simple is that?
This pub dip recipe can be totally adapted to your tastes too. Like a thinner dip, then add more beer. If you prefer it hot and spicy, add another pinch of cayenne, a few dashes of hot sauce or some jalapeno slices.
INGREDIENTS TO MAKE PUB STYLE BEER CHEESE DIP
There are only 7 ingredients to this super easy recipe + salt which is optional.
- Cream Cheese
- Cheddar Cheese
- Garlic
- Worcestershire Sauce
- Ground Mustard
- Cayenne
- Beer
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WHAT KIND OF BEER TO USE IN BEER CHEESE DIP
The dip’s flavor depends a lot on which beer you choose. A dark beer will give a more robust, intense flavor, while a pale ale will have a more subtle beer flavor. Your best bet is to use a beer that you already like to drink because the flavor will be prevalent in the dip.
If you want to skip the beer entirely, you can replace it with something that will give volume to the dip, like non-alcoholic beer or seltzer water. I’ve been told that ginger ale and sparkling cider will work too, but will add a sweet flavor to the dip.
CAN PUB STYLE BEER CHEESE DIP BE MADE AHEAD?
Sure can! I personally think it tastes best right out of the food processor, but it can be made a couple of days ahead. Just store the dip in a tightly covered container until you are ready to serve.
OTHER GREAT PARTY FOOD RECIPES
- Irresistible Sun Dried Tomato Dip
- Asian Barbecue Sausage Bites
- Double Pepperoni Pizza Poppers
- Mini Grilled Cheese Appetizers
- Cajun Honey Lime Chicken Wings
- Buffalo Chicken Cheese Sliders
Easy Pub Style Beer Cheese Dip
Ingredients
- 16 ounces sharp cheddar cheese cubed
- 8 ounce block cream cheese cubed
- 1-1/2 teaspoons minced garlic
- 1/2 teaspoon worcestershire sauce
- 1/2 teaspoon ground mustard
- 1/8 teaspoon kosher salt optional
- pinch of cayenne
- 1/2 cup beer
Instructions
- Blend the cheeses and seasonings in the bowl of a food processor until well combined.
- Slowly add the beer and continue processing until the mixture is completely smooth.
- Dip can be served immediately or refrigerated for one hour to chill and firm.
- To serve warm, place dip into a medium saucepan and stir continuously over low heat until warm OR place dip in a microwave-safe bowl and heat on High for 1 minute intervals, stirring after each interval. Repeat until dip is heated thru.
Chef Tips
Equipment Used
Nutrition Facts
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If you made this recipe, please leave a comment and rating below. I would appreciate the chance to troubleshoot any issues you might have had before you leave the rating!
Hi Alyson, thanks for the comment. This cheese dip really does work better when made with a food processor because it whips up the beer and softens the cheese. Your dip idea made with Merkt’s (which is already a cheese spread) sounds awesome too! Thanks for the tip!
I made this for a Christmas gathering. I shredded the cheese, warmed it up and used a blender (I do not have a food processor) and finished it with a hand mixer. It took awhile but did finally blend with the cream cheese. I’m downgrading it because the end product was SO firm and took a long time to make. I have a similar cheese spread recipe (but with no beer) that uses Merkt’s cheese and mixes with cream cheese, Worchestire, etc. and is much easier and tastier (in my opinion).
Hi Tiffany, I use cubed cheese to avoid having to shred the cheese block myself. I don’t recommend pre-shredded cheese because most contain additives to keep the shreds of cheese from sticking together in the bag. That said, the food processor easily whips the cheese so I’m not sure what’s “ridiculous” about using cubed cheese. Now, if you are trying to make this by hand, I would suggest finely shredding the block of cheese before blending by hand.
To suggest to cube the cheese is ridiculius. Shredded cheese would work so much better. What a nightmare it is using cubes
Hi Sherie, sorry to hear this. I’ve made this recipe many times without any problems using both a large and a mini food processor ( for a half recipe). Is it possible the cheese was too soft and the blades got stuck? Was the blade all the way in? My solution would be to add some of the beer and try to keep pulsing until the cheese becomes smooth adding more beer as you go. Hope that helps.?
HELP I’m stuck…I started this recipe last night for a superbowl party but it didn’t go so good for me. I put about half of the cubed cheese mix in the food processor and it did virtually nothing. A very small amount of cheese on the bottom was crumbled, but that’s it. I then tried to move it to the blender, a hail mary sort of move of desperation, and that obviously didn’t help either. My next thought is trying to soften it a bit in the microwave first but I thought I’d check with you for any tips or tricks?