This 10 Minute Kentucky Style Beer Cheese Dip is perfect for any party or gathering. Served cold with warm pretzel bites, this dip is smooth and creamy with a kick of spice. It's incredibly easy to make, taking just 10 minutes to whip up, and is sure to be a crowd-pleaser.
If you have never had beer cheese you may be thinking that this sounds super weird and gross, but let me assure you, this Bluegrass recipe staple is delicious and perfect for any gathering or party!
This recipe originated right here in the heart of the Bluegrass state in Winchester, Kentucky. While everyone has their versions of making it, they are all based on the same staple ingredients - beer, cheddar cheese, and some spices.
This is a sharp cheesy dip with a kick to it that is best served cold with warm pretzel bites! If you are a fan of traditional southern appetizers like creamy spinach and artichoke dip in a bread bowl, pimento cheese, red pepper jelly, and benedictine - you will be a fan of this 10-minute Kentucky-style beer cheese dip!
You only need 5 main ingredients with a handful of spices for beer cheese dip.
- Sharp Cheddar Cheese - it is important to use sharp cheddar cheese here - this helps give it that distinctive bite that beer cheese is known to have. Always buy it by the block and shred the cheese yourself - avoid the pre-shredded bagged cheese - it will not result in the same taste and texture.
- Cream Cheese - lay this out on the counter to bring to room temperature about 30 minutes before you make the recipe. This will help the dip blend together more easily and smoothly.
- Light Beer - use your favorite light beer here. I rotate between whatever we have stocked in our fridge (Michelob Ultra, Yuengling, Coors Light, etc.). You can also use your favorite local beer as well to add a hometown flavor that you will be familiar with. There is no hard and fast specific beer for this recipe.
- Worcestershire Sauce
- Hot Sauce
- Spices: salt, garlic powder, smoked paprika, cayenne, and dry mustard
How to Make
Before you make the recipe, open up a can of light beer and sit on the counter to let come to room temperature and become stale for 4-24 hours.
STEP ONE: Shred a block of cheddar cheese using a cheese grater. Do not use pre-shredded bagged cheese for this recipe.
STEP TWO: In a food processor or high-powered blender, add the shredded cheese, cream cheese, beer, and spices. Blend until smooth and creamy - stopping a couple of times to scrape down the sides with a spatula.
STEP THREE: Once completely smooth and blended, add to a bowl and enjoy with warm pretzel bites (this is my favorite pretzel bite recipe.).
If you are a fan of spice and want a bit more kick to your dip, add ½-1 teaspoon more of hot sauce for added heat.
Serve this cold beer cheese dip with warm pretzel bites (the warmth of this melts the cold dip slightly as you dip and it is divine!), carrot and celery sticks, bread, crackers, or regular pretzels.
Is Beer Cheese Served Hot or Cold?
This is a big debate everywhere else besides Kentucky. If you just take one look at a Google search for beer cheese you will see most of them are warm dips similar to queso.
But not in Kentucky! In Kentucky, beer cheese dip is strictly served cold. It is thicker like a spread and is the way we enjoy and serve it here in Kentucky.
Make Ahead Instructions
This 10-minute dip is so easy to make ahead of time! Make up to 24-48 hours in advance for when you are wanting to serve. Just store in an airtight container in the fridge until needed.
This dip unfortunately does not freeze well so I would not recommend freezing.
Freqiently Asked Questions
Leftovers can be stored in the fridge in an airtight container for up to a week.
There is no hard and fast specific beer for this recipe. Use your favorite light beer here. I rotate between whatever we have stocked in our fridge (Michelob Ultra, Yuengling, Coors Light, etc.). You can also use your favorite local beer as well to add a hometown flavor that you will be familiar with.
Sharp cheddar cheese is the traditional cheese used in beer cheese dip. It is what gives it that distinct bite and flavor. If you use another type it will not result in the same flavor and outcome for this recipe.