By: Becky Hardin
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Beer Cheese Dip has been around for ages but this 4-ingredient recipe is our absolute favorite! This dip is made with just beer, shredded cheese, and spicy diced tomatoes, making it a recipe you will make again and again. Game Day has never been more delicious (or easier)!
Table of Contents
Why We Love This Beer Cheese Recipe
This Beer Cheese Dip Recipe has made it to every tailgating party I’ve attended since I first started making it. That’s a lot of happy cheese lovers!
- Easy. With just 4 ingredients, this is my easiest queso recipe yet!
- Creamy. This dip has cream cheese to keep it soft even as it cools!
- Flavorful. It’s amazing how much a can of Rotel and a light beer does for the flavor of this dip!
Variations on Beer Cheese Dip for Pretzels
I recommend using a light beer in this recipe for the best taste. I used Coors Light, but Bud also works well. For a light-tasting regular beer, a wheat beer, pilsner, or pale lager works well. You could get creative and add more ingredients such as crumbled chorizo or ground beef, but I prefer my recipes with just 4 ingredients when possible.
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How to Store and Reheat
If you have any leftover beer cheese dip, pour it into an airtight container and store it in the refrigerator for 3-4 days. To reheat, add a splash of milk and heat in the microwave in 15-30 second increments, stirring between each increment to make sure it’s fully heated through.
I do not recommend freezing this dip because it will be too grainy when thawed and reheated.
How to Keep Warm
To keep this dip warm throughout the day, pour it into a slow cooker, and set it to WARM. This will keep it hot, smooth, and creamy throughout the whole party.
Serving Suggestions
Of course, this dip and soft pretzels are a match made in heaven. Pretzel dogs? Even better! But it’s also great with tortilla chips, chicken nachos, or baked tacos. Wash it down with a beer or beergaritas!
More Beer Cheese Recipes To Try
- Beer Cheese Spread
- Corn and Bacon Beer Cheese Dip
- 15 Minute Beer Cheese Soup
5-Star Review
“Made this with Miller lite and it turned out great! We used Rotel with habaneros for spicineness.” -Gabby
Recipe
Beer Cheese Dip Recipe
3.88 from 116 votes
Author: Becky Hardin
Prep: 15 minutes minutes
Cook: 15 minutes minutes
Total: 30 minutes minutes
Serves8
Print Rate
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Made with just 4 ingredients, this beer cheese dip is the easiest and tastiest game day recipe you'll ever have!
Step-by-step photos can be seen below the recipe card.
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Ingredients
- 12 ounces light beer (1 bottle)
- 8 ounces cream cheese (1 brick)
- 4 cups shredded Mexican blend cheese divided
- 14.5 ounces Rotel Tomatoes undrained (1 can)
Instructions
Heat a small saucepan over medium heat.
Pour in the beer and allow it to come to a boil. It may foam a bit. While waiting to boil, cut your cream cheese into 1-inch chunks.
12 ounces light beer
Once boiling, add the cream cheese to the beer. Use a whisk to stir until fully melted and combined.
8 ounces cream cheese
Once creamy and fully melted, add in your shredded cheese, about ½ cup at a time, stirring with the whisk until melted before adding more. Stop when the queso is to your desired consistency. For me, this was 4 cups but I REALLY like cheese. 3-4 cups should be perfect.
4 cups shredded Mexican blend cheese
Once the cheese is fully melted, stir in the Rotel. Serve immediately with your fave chips
14.5 ounces Rotel Tomatoes
Last step! Don’t forget to show me a pic of what you made! Upload an image or tag me @thecookierookie on Instagram!
Becky’s tips
- Use freshly-shredded cheese for the best results. Pre-shredded could create a gritty texture.
- Keep the temperature low when adding the cheese to prevent it from seizing.
- If your dip does turn gritty, fix it by mixing a small amount of the dip with a tablespoon of lemon juice or white wine, whisk vigorously, and add back to the pot.
- Keep warm using the “warm” setting on a crockpot.
Storage:Store beer cheese dip in an airtight container in the refrigerator for up to 4 days.
Nutrition Information
Calories: 321kcal (16%) Carbohydrates: 5g (2%) Protein: 15g (30%) Fat: 26g (40%) Saturated Fat: 15g (94%) Polyunsaturated Fat: 1g Monounsaturated Fat: 7g Cholesterol: 82mg (27%) Sodium: 436mg (19%) Potassium: 191mg (5%) Fiber: 1g (4%) Sugar: 3g (3%) Vitamin A: 810IU (16%) Vitamin C: 5mg (6%) Calcium: 414mg (41%) Iron: 1mg (6%)
Did You Make This?I want to see! Be sure to upload an image below & tag @thecookierookie on social media!
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How to Make Beer Cheese Step by Step
Boil the Beer: Heat a small saucepan over medium heat. Pour in 12 ounces (1 bottle) of light beer and allow it to come to a boil. It may foam a bit. While waiting to boil, cut 8 ounces (1 brick) of cream cheese into 1-inch chunks.
Add the Cream Cheese: Once boiling, add the cream cheese chunks to the beer. Use a whisk to stir until fully melted and combined.
Add the Cheese: Once creamy and fully melted, add 4 cups of shredded Mexican blend cheese, about ½ cup at a time, stirring with the whisk until melted before adding more. Stop when the queso is to your desired consistency. For me, this was 4 cups but I REALLY like cheese. 3-4 cups should be perfect.
Stir in the Rotel: Once the cheese is fully melted, stir in 14.5 ounces (1 can) of Rotel. Serve immediately with your fave chips.
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