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Beer cheese dip in a bowl.
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Beer Cheese Dip

Beer, cheese, and ranch come together in this genius pub-style dip that takes just minutes to make and is a must-have at any party. It doesn't matter if you're on team pretzel or team chip, everyone's a winner with this amazing dip. 
Course Appetizer
Cuisine American
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 12 servings
Calories 277kcal

Ingredients

  • 24 ounces cream cheese softened (see note 1)
  • 2 cups shredded cheddar cheese
  • 1/4 cup homemade ranch dressing mix or one packet store-bought (see note 2)
  • 6 ounces beer (see note 3)
  • 4 chives or 1 scallion, thinly sliced, plus more for garnish if desired
  • 1/2 teaspoon garlic powder or more to taste
  • Potato chips pretzels, or crackers, for serving

Instructions

  • Combine cream cheese, cheddar cheese, ranch mix, beer, chives, and in a large bowl and mix well. Add garlic powder to taste, starting with 1/2 teaspoon and adding more if desired.
  • In a large bowl, add cream cheese, cheddar cheese, ranch mix, beer, chives, and garlic powder (start with 1/2 teaspoon and add more to taste if desired). Stir to combine.
  • Cover and chill at least 30 minutes or until serving time. Garnish with more chives if desired and serve with chips, pretzels, or crackers.

Notes

  1. Cream cheese: Three, yes three whole blocks, because the recipe makes a lot of dip. Let them come to room temperature before you start.
  2. Dry ranch dressing mix: Make your own dry ranch seasoning, or buy the packet at the store. (Important: Buy the dressing mix packet, not the dip mix packet, which has a lot more sodium.)
  3. Beer: You don't even need a whole bottle, so use your favorite. Lager, pilsners, and lighter beers make a slightly sweet, mild dip. Heartier beers like stout, dark lagers, porters, or schwarzbiers will make the cheese dip a little more fully-flavored.
  4. What to dip: Homemade Soft Pretzels taste incredible, but so do pretzel sticks, potato chips, tortilla chips, Melba toasts, rye crisps, carrot sticks, the list goes on.
  5. Make ahead: Whip up the cold dip and stash in. the fridge up to two days before you need it.
  6. Make jalapeño poppers: Stuff the cold dip in half of a jalapeño pepper (scoop the seeds out first) and roast in the oven until tender at 425 degrees for 15 to 18 minutes.
  7. Celery ribs: Stuff the cold dip inside celery for crispy veggie treat.
  8. Toasted bread: Add 8 ounces of chopped sliced salami to the dip, then slather it on a baguette loaf that's been sliced in half lengthwise. Bake at 425 degrees for about 15 minutes. Cut into slices and eat.
  9. Leftover dip sandwiches: Spread any leftover beer cheese dip on rye bread with deli ham and some lettuce. Perfect weekday sandwich, coming right up!

Nutrition

Calories: 277kcal | Carbohydrates: 3g | Protein: 8g | Fat: 26g | Saturated Fat: 15g | Cholesterol: 82mg | Sodium: 306mg | Potassium: 101mg | Sugar: 2g | Vitamin A: 965IU | Vitamin C: 1mg | Calcium: 191mg | Iron: 1mg