Beer Dip, Beer Dip Recipe (2024)

Jan 23, 2012 | Appetizers | 64 comments

Born and raised in Wisconsin, known for their cheese, beer and Packers, I would be remiss to not share this amazing Beer Dip recipe that my sister in law introduced me too. It’s a perfect pairing with pretzels or Frito scoops and is always a hit at any party.

This makes a fantastic game day food, and I planned on sharing it again when my Pack headed back to the Superbowl, but I won’t dwell on that heartache.

The irony here is that I don’t drink any beer – never have, never will, and I don’t like the taste one bit, but that doesn’t stand in the way of me making this Wisconsin beer dip, a game-day favorite.

I’m always on the hunt for recipes that whip up quickly. Just a dash of beer mixed into this recipe adds an unbelievably unique flavor. It’s completely addicting, and makes a huge amount for any get-together. The longer this Beer Dip recipe sits, the better it gets, so make it the night before to allow the spices more time to blend, or at least three hours before serving. Refrigerate till ready to serve.

Enjoy!

Are you looking for another great party or game day appetizer? Check out my Buffalo Chicken Dip Recipe (be prepared to lick the the bowl clean) or Best Cheese Ball Recipes Ever.

Recipe: Beer Dip

Summary: This creamy Beer Dip recipe is perfect with pretzels or scoops. This is one of those “lick the bowl clean” recipes.

Ingredients

2 (8 ounce) packages of softened cream cheese (My sis in law’s original recipe called for 3 packages of cream cheese, which is also very good, but we now prefer the consistency of mixing the cream cheese with sour cream.)
1 (8 ounce) carton of sour cream
1 package of Dry mix – Ranch Dressing (like Hidden Valley)
1/2 -3/4 can of beer ( Bud or a lager, full bodied beer, as opposed to a light will give you a better flavor)
2 cups shredded cheese (preferably finely grated)
bacon bits, green onions (optional garnish)

Instructions

Mix cream cheese, sour cream, dressing, and beer til you reach your desired creamy consistency.
Then mix in 1/2 cup of cheese, leaving the remaining cheese to sprinkle on top.
Refrigerated overnight to let the flavors marinade or at least 3 hours before.
Before serving, garnish with bacon bits and green onions.
Serve with pretzels or scoops.

Preparation time: 5 minute(s)

Cooking time:

Number of servings (yield): 12

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carolineon January 24, 2012 at 7:46 am
this sounds delicious! and we will most definitely add bacon:)
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Melindaon January 24, 2012 at 8:07 am
You cheese heads! Always coming up with another amazing way to cover a chip with cheese!
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Kristin @ Fiskerelli Bellieson January 24, 2012 at 8:23 am
I bet this would go great with my beer bread recipe! Then I would be able to use up the extra beer (as I don’t drink it either). Heartbreaking year for the Pack, but I have a good feeling about next year. GO PACK GO!
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Fondaon January 24, 2012 at 1:47 pm
I can hardly wait to try this. Thanks for sharing.
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Kristineon January 24, 2012 at 2:35 pm
Oh. Wow. Will be making this for my sad, non-Packer Super Bowl party. (and yes, I’ll try to have a good attitude by then!)
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nest of posieson January 25, 2012 at 9:18 am
sounds yummy! perfect for superbowl & all the other days in between! 😉
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Brenda @ a farmgirl's dabbleson January 25, 2012 at 11:11 am
Yum! Can never have too many good dip recipes!! 🙂
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Heatheron January 25, 2012 at 11:42 am
I actually make this ALL the time – it is alway a requested dip I bring to parties : ) Everyone always LOVES it.
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Diane {Created by Diane}on January 26, 2012 at 12:00 am
looks great, can’t wait to make it!
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Anna Ron January 26, 2012 at 12:27 am
Ok call me dense but when you say 1 package of Ranch are you referring to the premade bottle of ranch dressing or the packet of dried ranch mix? Thank you!
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- Jenon January 26, 2012 at 8:15 am
  No, I am sorry. I should have clarified. The DRY Ranch mix. It acts as seasoning. I am off to add that to the recipe. Thanks for asking.
  Reply
pigleton January 28, 2012 at 6:53 am
Being from Europe, I have no idea what the dry Ranch mix is. (tried their web site, wasn’t much help)
Is it just mixed herbs? Or salt too? Which herbs, and how much?
I know so many questions are annoying, but I would REALLY like to try this dip =)
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- Jenon January 28, 2012 at 10:22 am
  I am trying to think through what else you could use. The dry Ranch mix is a dry Ranch salad dressing mix where when you add oil, it’s a salad dressing. Do you have anything like that there, that is a substitute for RAnch salad dressing (but in a seasoning or mix form)? Otherwise, let me look around and see if I can find what is in it.
  Reply
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    Sarahon January 29, 2012 at 3:08 pm
    @Jen, this is the recipe i use to make homemade ranch, it’s about as close to Hidden Valley as I’ve found.
    Reply
    - Sarahon January 29, 2012 at 3:09 pm
      @Sarah, http://www.food.com/recipe/ranch-dressing-and-seasoning-mix-47249
      Reply
    - pigleton January 31, 2012 at 11:04 am
      @Sarah,
      wow, that helps a lot!
      cheers =)
      Reply
Hannaon January 29, 2012 at 9:12 pm
this is sooo going on my “cheat day”. why did I find you AFTER I started this ridiculous diet?!
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Karenon January 31, 2012 at 7:51 am
You say make overnight and refridgerate, but do you just take it out of the fridge and serve? Or does it need to be warmed? (because the hot wing dip is very similiar, but that one is served warm). Thanks!
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- Jenon January 31, 2012 at 7:53 am
  Sorry for not clarifying. This is a cold dip. The extra time in the fridge just gives it a better time to let the flavors mix, but trust me, I have made it and eaten it immediately as well. I have no patience when it comes to dips:)
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Kon February 3, 2012 at 7:11 pm
Dumb question… Since you don’t heat this up, is it ok for kids to eat??
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- Jenon February 3, 2012 at 8:42 pm
  No dumb questions here. It;s such a very small amount of beer throughout so much cream cheese, but if it’s a concern and/or there are younger children, feel free to use non-alcoholic.
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Jamieon February 4, 2012 at 10:09 pm
If I prefer to serve this as a WARM dip, what would I need to change?? mix it longer so its more smooth and not chunky?? what do you suggest for temp and cook time?? THANKS 🙂 I get beer dips at restaurants/breweries all the time served with pretzels or pita chips I would love this one to be warmed up like those re 🙂 but dont want to over cook it 🙂
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- Jenon February 5, 2012 at 2:52 pm
  Jamie – honestly, I have never tried this as a warm dip, so I can’t even speak to its success. Typically, warm dips are baked at 350 til heated all the way through (20 – 30 min?) and shredded cheese is melted, but again, I have no idea how this would be. The cream cheese mixture is already smooth and not chunky when it’s served cold.
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tina @UndomesticBrideon February 4, 2012 at 10:33 pm
This stuff is addicting! Can’t wait to make it for the Super Bowl!
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Karenon February 5, 2012 at 4:11 pm
The spicy chicken dip recipe that I have (which is extremely similar to this) gets heated in the microwave for a few minutes, then 1-minute increments, until it is bubbly around the edges. I made this for super bowl tonight, tested it (GOOD), but will definitely try it heated instead of cold.
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Jenon February 5, 2012 at 6:12 pm
Oh no, I am so sorry you didn’t like it. I am wondering if it’s with the beer that was used? Maybe I need to make sure and name a brand as that could possibly affect the taste some.
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Amber | Bluebonnets & Brownieson May 3, 2012 at 1:43 pm
Yes yes yes! I made this dip for Super Bowl this year, and it was SO good. I had plans to use the leftover to stuff panko breaded chicken… but there wasn’t any left.
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S. Vilaron May 27, 2012 at 5:40 pm
Being from Wisconsin originally myself, I’m definitely going to add this to my repertoire of dip recipes…. I bet it’s delicious!!!
Can’t wait to try it out.
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Jen Lon June 16, 2012 at 3:37 pm
Does it matter what kind of cheese you use? You just say “cheese”…cheddar? or something else. thanks
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- Jenon June 16, 2012 at 4:32 pm
  I would go with your favorite, but we typically use cheddar. 🙂
  Reply
Paigeon June 21, 2012 at 2:11 am
See Also
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Oh My Goodness. I went to a school in Great Lakes, IL and there was a guy in my class who was from Wisconsin. His sister brought him some of this (he called it beer cheese) and shared it with me! At first I was reluctant but I will try anything once and I loved it!! As soon as I get home I am going to make this!! Thank you sooooooooooo very much!!
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Michelleon June 25, 2012 at 10:10 pm
Has anyone ever served this hot? I assumed it was heated when I first saw it. Seems like it might be good that way too but I don’t want to try it and ruin it. Please let me know if anyone has tried serving it warm…thanks!
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- Jenon June 25, 2012 at 10:28 pm
  I think if you scroll down the comments, someone said they heated it and loved it that way. I “think” they told what they did.
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Lisaon July 3, 2012 at 9:21 pm
Do you put the other 1 1/2 c cheese on before you refrigerate it or after you take it out of the fridge, just before serving?
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- Jenon July 4, 2012 at 8:13 am
  hi Lisa – after your take it out of the fridge, but either way would be fine, since any kind of cheese in dip is all around good. 🙂
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Casseyon August 31, 2012 at 3:51 pm
I work for a rafting company, and every Friday night we do family dinner….I made this dip and everyone loved it!!!! I did the two cream cheeses, 1-8oz sour cream and the ranch packet, I put half the green onions, and the said amount of cheese then garnished with the rest!! It was a HUGE hit 🙂
Thank you for sharing this recipe!
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Casseyon August 31, 2012 at 3:52 pm
oops and I also used a Deschutes Black Porter…..So yummy!!!
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Heatheron September 1, 2012 at 11:26 am
I just want to make sure i’m understanding correctly… so you only put 1/2 cup of the shred. cheese in there and then the other 1 1/2 cups is sprinkled on top. it’s going to be a hit at tomorrows picnic, but want to make sure i’ve got it right!
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- Jenon September 1, 2012 at 12:24 pm
  Heather – this is something you can’t mess up. If you want to put more of the cheese mixed in, go right ahead. Originally, I would only put 1/2 cup in there, but I have started putting a bit more in and then sprinkling the rest on top. They’ll love it. I think many like the sour cream/cream cheese mixture. 🙂
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Yaro Kasearon September 8, 2012 at 9:00 pm
Is it fatal that I poured a whole 12 oz of beer in this?
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Melissaon September 11, 2012 at 1:50 pm
I have made this three times now – everyone always love it! I used Amber Bock the first two times and Yuengling the third time. All three times were delicious! I keep forgetting to try it with the mix of cream cheese and sour cream, I’ve only done it with just cream cheese. Hopefully I can remember next time 🙂
Thanks for the great recipe! I most recently made it for our Sunday Football Kick-off Party:
http://www.mycraftysoul.com/2012/09/sunday-football-week-1-appetizers.html
Melissa
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- Jenon September 12, 2012 at 1:06 pm
  SO glad you guys love it!! Looks like you are the queen of appetizers. We’d be good buds. I think our family eats more appetizers than meals. 😉 The only thing wrong with your party is that you had NO PACKER FANS. 😉 Oh well, no party has to be perfect to be wonderful. (haha)
  Reply
Monicaon October 14, 2012 at 2:38 pm
Quick question – how far in advance have you made this dip? I’d like to use it for a party I’m hosting on Wednesday evening, but would like to make it today so I can taste it first. Is that too long to leave it in the fridge?
Thanks! I cannot wait to try this. I was looking at a few different beer cheese recipes but this seems like the best one.
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- Jenon October 15, 2012 at 11:59 am
  Hi Monica – I think you could make this today and it would be fine for Wednesday. Let me know how it turns out.:)
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Tamion October 19, 2012 at 11:17 pm
I messed something up as mine is super runny and I only put in 1/3 of a can of beer! Has a funky taste and salty tasting. I put it in fridge and hopefully it will thicken p overnight. Have a party tomorrow so hope it turns out!
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- Jenon October 19, 2012 at 11:25 pm
  Hmm that is so odd. It shouldn’t be runny at all with all that cream cheese. Did you put in either two full blocks of cream cheese and carton of sour cream or three full cream cheeses?
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Meganon October 20, 2012 at 1:40 pm
What kind of dish do you put this in? Does it stay thick enough to put on a platter or do you use some kind of casserole dish or pie pan? I am trying to make it look pretty and presentable but don’t want it falling off the platter. Can’t wait to taste it! Thanks!!
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- Jenon October 20, 2012 at 2:47 pm
  I would put it in a pie pan or casserole dish. It is thick enough for a platter, BUT it kind of needs an edge of a pan to scoop the chips against, if that makes sense. 🙂
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  - Meganon October 21, 2012 at 1:00 pm
    @Jen, Jen I just have to tell you how big of a hit this was last night with a few friends!!! We all loved it and I will definitely make it again!!! Thanks so much for sharing 🙂
    Reply
    - Jenon October 21, 2012 at 9:05 pm
      YAY!! So glad every one enjoyed it. Thanks for letting me know. 🙂
      Reply
sarahon October 20, 2012 at 5:15 pm
Mine ended up just tasting like ranch dressing…I only put in a packet, and followed the recipe to a tee. hopefully more time in the fridge will help!
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Lanaon November 8, 2012 at 11:43 am
I wonder if you can bake this…warm dip for those cold Wisconsin winters
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Monicaon November 9, 2012 at 9:05 pm
I just want to swing by and say I’ve made this a few days in advance and it was just as good as when I make it a night before. Also, I want to thank you for posting this recipe because its a new favorite around here among family and friends!
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- Jenon November 10, 2012 at 10:00 am
  Monica – thanks so much for letting me know. Now my readers know that they can nibble for days before the guests even come. 🙂 Love that!!
  Reply
Saraon November 17, 2012 at 11:44 am
Should the beer be flat?
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Katieon December 8, 2012 at 11:15 am
Just made this for a Christmas party we are having tonight!! So excited to try it.
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Jenniferon December 26, 2012 at 8:59 pm
I make this dip for almost every party because people love it so much; thanks so much for sharing this!!
I made this dip Monday for Christmas yesterday, and I have a good amount left over. If left in the refrigerator, is it ok to serve the leftovers this Sunday? I’m having some friends over, but don’t know if it will go bad by then. Thank you!
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- Jenon December 27, 2012 at 8:12 am
  Yes, it should be fine. When we have family reunions, we keep some in the fridge the whole time. 🙂 Since it’s sour cream and cream cheese based, it stays just like the normal containers.
  Reply
Julieon December 31, 2012 at 5:59 pm
I made this last night,,it looks great, hope its a hit. We tried this dip at a few weeks ago when my family went out to dinner, it was a hit there…I hope its just as good cold as it was warm…Thanks so much for sharing this,,,I will keep you updated on weather or not they like it…
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Heidion April 30, 2013 at 5:53 pm
This is a favorite-I found it took more beer but make it to taste and the Ranch Fiesta is the best dry mix.
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Randion May 28, 2013 at 5:20 pm
I read through all the comments and was surprised that nobody else thought it tasted really salty. Any ideas about what I did wrong? The only thing I can think of was that I used the Ranch “dip” dry mix instead of the Ranch “dressing” dry mix but I didn’t think it would make any difference. I think this dip has a lot of potential if I can just get it to be a lot less salty 🙂
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Chastityon June 4, 2013 at 12:30 pm
So, you put 1/2 cup of cheese in the dip and 1 1/2 cups on top? Seems like that should be reversed, no?
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- Chastityon June 4, 2013 at 12:36 pm
  oh, nevermind, I read the other comments. 🙂 I can’t wait to try this. thank you!
  Reply
  - Jenon June 4, 2013 at 1:23 pm
    Glad you got it figured out. 🙂
    Reply

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