Beer Cheese Dip (3 Ingredients)
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If you’re looking for the easiest, creamiest, most irresistible snack to whip up in minutes, this 3-ingredient beer cheese dip is it. With just a handful of basic ingredients and almost no effort, you’ll have a warm, melty, pub-style dip that’s perfect for game day, movie night or those moments when you just need something comforting fast. Pair it with pretzels, crackers, veggie sticks or crusty sourdough bread and watch it disappear.
I originally created this dip to pair with my sourdough discard pretzel bites!
Why You'll Love This Recipe!
- Only 3 ingredients - minimal prep, maximum flavour.
- Ready in minutes - ideal for busy days or spontaneous entertaining.
- Customizable - there are endless add-ins, spices, and toppings you add to this already delicious 3 ingredient beer cheese dip to take it to the next level!
Ingredients
- Beer - use whatever beer you have on hand. I've made this beer with all sorts of beer including Guinness, Pale Ale, draft, pretty much anything that gets left in our drinks fridge!
- Cream Cheese - make sure your cream cheese is soft before you add it to the warm beer or else it won't mix in properly. If you're trying to make this in a hurry, soften the cream cheese in the microwave for 30 seconds.
- Cheddar Cheese - I've created this recipe with a sharp cheddar cheese. I use the Kirkland sharp cheddar cheese which has a distinct color and creates a deep flavor in this dip. Use whatever cheese you like though (this is actually a great recipe for using up little bits of leftover cheese, just store them in the freezer until you need them). You'll see in some of the process photos of this recipe, I've also added some lighter cheddar to this batch, along with my regular sharp cheddar cheese. Literally anything goes here!
How To Make Beer Cheese Dip with just 3 Ingredients
Add the beer to a medium saucepan and bring it to a gentle simmer over moderate heat. Once simmering, add the cream cheese and whisk until it fully melts and combines with the beer, continuing to whisk until the mixture starts to bubble lightly.
Add the shredded cheeses and keep whisking until everything is melted and smooth, then season with a pinch of cayenne or black pepper if you like (this is totally optional and you can leave it out). Pour the dip into a serving dish, let it cool slightly so it can thicken, and serve warm with sourdough discard pretzel bites, soft sourdough pretzels or crusty sourdough baguettes!
Kate's Recipe Tips
- Don't worry if your beer cheese dip seems runny. Once you allow it to cool it will firm up and become thicker, perfect for dipping into!
- If you want a stronger beer flavor, use a darker beer, like Guinness.
- Don't be afraid to toss in whatever ends of cheese you have in the fridge, it's such a great way to use up bits and pieces that might otherwise be thrown away.
Additional Flavour Suggestions (Optional Add-Ins)
If you love playing with flavours, this recipe is the perfect blank canvas. It honestly tastes delicious just as it is, but if you are after something a little more sophisticated, try adding:
- Spiciness - a few diced pickled jalapeños, half a teaspoon of cayenne pepper, smoked paprika or chilli flakes (or more if you really want to bring the heat) or a sprinkle of hot sauce.
- Garlic - a teaspoon of garlic powder or a few cloves of roasted garlic are a tasty addition.
- Smokiness - a handful of crumbled bacon or splash of liquid smoke will bring a distinct smokiness. You might also like to swap out the cheddar cheese for smoked cheddar (this is such a fun twist to this already delicious dip)!
- Caramelised - try adding a few scoops of caramelised onions to the dip once it cools a little for a unique caramelised onion flavor.
- Fresh Herbs - if you're making this in the summer when fresh herbs are abundant, stirring through some fresh chives, green onions or fresh parsley can make a welcome addition.
Mix and match depending on your mood (or what’s in the pantry!).
How to Store & Freeze
Storage - Store any leftover beer cheese dip in an airtight container in the fridge for 3–4 days. When reheating, warm it slowly on the stovetop or in the microwave in short bursts, stirring often to keep it smooth and creamy.
Freezing - You can freeze this dip! Allow it to cool completely, then transfer it to a freezer-safe container and freeze for up to 2 months. Thaw it in the fridge overnight, then reheat gently in a saucepan over medium heat. If the texture seems a little thick or grainy after freezing, whisk in a splash of milk, cream or even a little extra beer to bring everything back together.
Beer Cheese Dip (3 Ingredients)
Equipment
- Medium Sized Saucepan
- Whisk
Ingredients
Beer Cheese Dip
- 215 g Beer
- 250 g Cream Cheese
- 300 g Cheese (shredded)
Instructions
- To a medium sized saucepan, add the beer and bring to a simmer over a moderate heat.
- Once the beer is simmering, add the cream cheese block and whisk until it is well combined with the beer. Continue to whisk until the mixture begins to bubble slightly.
- Now add the shredded cheeses and continue to whisk until all of the cheese is melted and the dip is smooth.
- Add a pinch of cayenne or some black pepper if you would like to.
- Pour into a serving dish and allow to cool slightly so it begins to thicken.
- Serve warm with sourdough discard pretzel bites.
Nutrition
Hi, what are the little balls that you have pictured with the dip?
These are sourdough discard pretzel bites 🙂