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.
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 Beer Cheese Soup with Bacon
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.
