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 version 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!
Reader Review
⭐️⭐️⭐️⭐️⭐️
"My family loves beer cheese! This recipe is excellent, thank you!
I looked through many recipes before choosing yours, which is exactly what we wanted. It is very similar to a store brand we buy in Wisconsin. After hearing about Mamaw's beer cheese on the show VPR, I started searching specifically for Kentucky beer cheese. I made it and we all loved it! I left the heat out of half of it & left it in the other half for my family that loves it."
- LT
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.
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.
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.
Recipe
10 Minute Kentucky Style Beer Cheese Dip
- Total Time: 10 minutes
- Yield: 8-10
- Diet: Gluten Free
Description
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.
Ingredients
- 8 Ounces Sharp Cheddar Cheese - shredded from a block
- 8 Ounces Cream Cheese - softened to room temperature
- ¼ Cup Light Beer - warm & stale
- 1 Teaspoon Worcestershire Sauce
- 1 Teaspoon Hot Sauce*
- ¼ Teaspoon Salt
- ¼ Teaspoon Garlic Powder
- ⅛ Teaspoon Cayenne Pepper
- ⅛ Teaspoon Smoked Paprika
- ⅛ Teaspoon Dry Mustard
Instructions
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.
- Shred a block of cheddar cheese using a cheese grater. Do not use pre-shredded bagged cheese for this recipe.
- In a food processor or high-powered blender, add the shredded cheese, cream cheese, beer, and spices. Blend until smooth and creamy for 3-5 minutes - stopping a couple of times to scrape down the sides with a spatula.
- Once completely smooth and blended, add to a bowl and enjoy with warm pretzel bites.
Notes
- Leftovers can be stored in the fridge in an airtight container for up to a week.
- If you like a bit more of a kick and spice, add 1-2 more teaspoons of hot sauce for an extra level of punch and spice.
- Enjoy with warm pretzel bites, pretzels, crackers, bread, or veggies.
- Prep Time: 10 minutes
- 4-24 hours:
- Cook Time: 0 minutes
- Category: Appetizers - Dips
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 2 cups
- Calories: 218
- Sugar: 1.4 g
- Sodium: 366.5 mg
- Fat: 19.3 g
- Carbohydrates: 2.9 g
- Fiber: 0 g
- Protein: 8.3 g
- Cholesterol: 56.8 mg
LT says
My family loves beer cheese! This recipe is excellent, thank you!
I looked through many recipes before choosing yours, which is exactly what we wanted. It is very similar to a store brand we buy in Wisconsin.
After hearing about Mamaw's beer cheese on the show VPR, I started searching specifically for Kentucky beer cheese.
I made it and we all loved it! I left the heat out of half of it & left it in the other half for my family that loves it.
Heather Bilyeu says
THIS MAKES ME SO HAPPY!! 1. thank you for making it and letting me know it was what you were looking for and it was enjoyed! That makes me so so happy! 2. I am obsessed with VPR and a diehard fan for years now so yay for Mamaw's beer cheese and my fellow Kentucky muffin Brittany!