German Beer Cheese dip is such a great party food. It's delicious and super easy to prepare.
Serve this with soft pretzels for the perfect appetizer for game day or any gathering.
Sometimes, we take the simpler way to tasty dishes, and this is one of my favorite new recipes.
You'll find many different recipes for traditional German beer cheese dip. This recipe is a dip, not a German beer cheese spread.
Though not really an authentic recipe, the flavor is similar to a classic Bavarian beer garden dish.
Why We Love this Recipe
- Can be served hot or cold.
- Is so flavorful with soft pretzels, pretzel sticks, crusty bread, or veggies!
- Creamy, garlicky, with a hint of German ale.
What Goes Into This Recipe
German ale (Dunkel works well)
Shredded cheddar cheese
Monterey jack cheese
Scroll down to the printable recipe card for full list of ingredients and instructions.
Variations and Substitutions
You really could easily switch up the beers here. Any ale would work well, but you could experiment with just about any type of German beer.
Pale ales, lagers, and IPAs are the best beer choices. The lighter the flavor of the beer, the less you will taste it.
You should be able to find a lot of German beers at your local store. Ask for help finding an ale if you need it.
If you don't want any alcohol in the dip, a non-alcoholic beer like O’Douls would be a great choice. Any gluten-free beer would work, too.
Another ingredient you could change is the types of cheese. Extra sharp cheddar cheese works well, too.
Also think about cheeses that melt well to create a perfect dip.
Try Comté Cheese, Gouda, camembert cheese, or fontina cheese. Remember to remove the rind first before melting.
Though Brie cheese melts well, I wouldn't recommend it for this beer cheese dip recipe as the flavor is a little too strong.
As far as spice goes, you can certainly add cayenne pepper for a little bit of heat.
If you like chives, they add a lot of flavor and can replace the green onions and parsley.
How to Make German Beer Cheese Dip
Take the cream cheese out and cut it up into small blocks. Cover and let it sit at room temperature for about 30-45 minutes.
We're making the German beer cheese dip cold, so it takes less time.
Add the cream cheese along with the rest of the ingredients except the beer into a food processor.
Blend until smooth.
If you're using a hand mixer, add the cheese mixture to a mixing bowl and mix until smooth.
Slowly add the beer until the cheese dip is mixed well.
Pour into a serving bowl and chill until it's time to serve the dip, optimally, a couple of hours.
Garnish with chopped green onions or parsley or a little of both.
This dip is delicious with soft homemade pretzels, pretzel chips, pita chips, tortilla chips, celery sticks, carrot sticks, or slices of fresh crusty bread.
To Serve it Warm
This German beer cheese recipe can be made warm, too.
Melt the softened cream cheese in a medium skillet over medium heat.
Mix in the beer, slowly whisking until they are well combined and smooth.
Add the the packet of ranch dressing mix, Dijon mustard, and a small garlic clove, minced.
Remove from heat and turn off stove. Add both shredded cheeses, just a bit at a time, mixing until it's fully incorporated and smooth like fondue.
Pour the beer cheese dip into a serving bowl with your choice of garnish. Serve warm.
This delicious German beer cheese dip is really good both ways, so make it cold this time, and next time, try it warm!
It's a matter of preference, but I think the ale worked well in this one. I am planning to try an amber or Guinness stout next time.
There are 2 simple differences. Pub cheese is more spreadable whereas beer cheese is usually a dip, and beer cheese contains beer.
I think beer cheese should at least have a slight beer flavor. Why make it otherwise?
We know it's easier to use packaged shredded cheese, but cheeses that are sold pre-shredded are not best for a dip. They are coated with anti-caking agents which prevent the cheese from clumping.
We recommend shredding the cheese from a block if you can make the time.
A 10 ounce block of sharp will give you about 2 ½ cups shredded cheese, and a 2 ounce block of Monterey jack will give you about a ½ cup shredded.
Remember to use a lighter beer for less of a beer flavor and a stronger flavored beer if you want to taste it a little more.
Remember, the whole recipe only has 4 ounces of beer, so the beer flavor will not be overwhelming either way.
Store this German beer cheese dip in the refrigerator for 2-3 days. We don't recommend freezing it. Eat up!
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German Beer Cheese Dip
- food processor or hand mixer
- 16 ounces cream cheese 2 blocks, softened and cut into cubes
- ½ cup beer German, Dunkel works well
- 1 packet ranch dressing mix
- 2 teaspoons stoneground mustard
- 1 garlic clove minced
- 2 ½ cups shredded sharp cheddar cheese
- ½ cup shredded monterey jack cheese
- Fresh chopped green onions or parsley for garnish optional
- Take the cream cheese out and cut it up into small blocks. Cover it and let it sit at room temperature for about 30-45 minutes.
- Once the cream cheese has softened, add all the ingredients except the beer into a food processor and blend well.
- Mix in the beer, slowly pulsing until everything is well combined and smooth.
- Pour into a serving bowl and chill until it's time to serve the dip, optimally, a couple of hours.
- Garnish with chopped green onions or parsley or a little of both.
- Serve with soft pretzels, pretzel chips, celery sticks, carrot sticks, or slices of toasted baguette.