Pub-style Beer Cheese Dip

2 servings


5 minutes

total time


16 ounces sharp cheddar cheese, shredded or cubes (white cheddar would also be good)

4 ounces cream cheese, softened

2 tablespoon Worcestershire Sauce

2 teaspoons dijon mustard

2 teaspoons minced garlic

1 teaspoon paprika

1/4 teaspoon kosher salt

1/2 - 2/3 cup of beer (pale for a light sweet flavor or a dark ale for more robust, bitter flavor)


Blend cheeses and seasonings in food processor until well combined.

Slowly add beer and continue processing.

Cover and refrigerate at least an hour.

Serve cold as a spread or warm as a dip.

If you want to serve this dip warm, simply whisk constantly in a small saucepan over low heat, or microwave on high in 1 minute intervals, stirring between sessions until cheese dip is warm and heated through.

For Mexican style beer cheese:

Use a dark Mexican beer (Modelo Negra). Use 8 oz of sharp white cheddar and 8 oz sharp yellow. Grate it before food processing. In addition to all regular beer cheese ingredients, add cumin (at least 1/2 tsp), cayenne pepper, more salt and pepper to taste. Add 1/2 of one small can of hot Hatch Chiles diced. Add a few spoonfuls of pickled jalapeno juice. Add more garlic too. You probably don’t need the whole 2/3 cups of beer but probably need more than the smaller portion suggested.


Serving Size




Total Fat

12 g

Saturated Fat

7 g

Unsaturated Fat

4 g

Trans Fat

0 g


35 mg


265 mg

Total Carbohydrate

2 g

Dietary Fiber

0 g

Total Sugars

1 g


7 g

2 servings


5 minutes

total time
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