Beer Cheese Dip has been around for ages but this 4-ingredient recipe is our absolute favorite! This dip is made with just beer, shredded cheese, and spicy diced tomatoes, making it a recipe you will make again and again. Game Day has never been more delicious (or easier)!
This post may include affiliate links that earn us a small commission from your purchases at no extra cost to you.
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.
Email This Recipe
Enter your email and we’ll send the recipe directly to you!
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
5-Star Review
“Made this with Miller lite and it turned out great! We used Rotel with habaneros for spicineness.” -Gabby
Beer Cheese Dip Recipe
Email This Recipe
Enter your email and we’ll send the recipe directly to you!
Ingredients
- 12 ounces light beer (1 bottle)
- 8 ounces cream cheese (1 brick)
- 4 cups shredded Mexican blend cheese divided
- 14.5 ounces Rotel Tomatoes undrained (1 can)
Instructions
- Heat a small saucepan over medium heat.
- Pour in the beer and allow it to come to a boil. It may foam a bit. While waiting to boil, cut your cream cheese into 1-inch chunks.12 ounces light beer
- Once boiling, add the cream cheese to the beer. Use a whisk to stir until fully melted and combined.8 ounces cream cheese
- Once creamy and fully melted, add in your shredded 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.4 cups shredded Mexican blend cheese
- Once the cheese is fully melted, stir in the Rotel. Serve immediately with your fave chips14.5 ounces Rotel Tomatoes
Last step! Don’t forget to show me a pic of what you made! Upload an image or tag me @thecookierookie on Instagram!
Becky’s tips
- Use freshly-shredded cheese for the best results. Pre-shredded could create a gritty texture.
- Keep the temperature low when adding the cheese to prevent it from seizing.
- If your dip does turn gritty, fix it by mixing a small amount of the dip with a tablespoon of lemon juice or white wine, whisk vigorously, and add back to the pot.
- Keep warm using the “warm” setting on a crockpot.
Nutrition Information
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.
This sounds delicious, but recently I have had diverticulitis. So I can not do rotel. Any other suggestions to replace it?
You can skip them completely and just add some spice such as cumin. Or just regular tomatoes of any kind. Hope you love it!
Why light beer particularly?
I just like the taste. Any beer is great!
Made this with Miller lite and it turned out great! We used Rotel with habaneros for spicineness.
Awesome! So happy to hear it :)
With beer in it, I’m guessing it won’t be kid friendly? I’ve never cooked with alcohol before..
Hey Annie- all of the alcohol should cook out while boiling, so it shouldn’t be any problem. If you’re uncomfortable with that we have tons of other queso recipes though!
Oh Ok. I’m sure it’ll be fine. thanks!
FINALLY, a queso recipe without Velveta. Making this tomorrow to go with the MEMORIAL Day weekend BBQ brisket.
Yay! Hope you love it :) :)
Could I make this then move to a crock pot to hold/serve for the superbowl?
I havent tried it that way but Im pretty sure it would work great. This cheese seems to hold it’s creaminess pretty well. Hope it works great!
I know it’s late to chime in, but that’s what i did…I warmed a small crock pot while I made the dip, then transferred the dip when it was done. I turned the crock pot off at that point. It stayed warm king enough!
YAY!
I made the beer can cheese yesterday, as a test run for a super bowl party today. It was good, but kind of grainy. Any idea why that would be? I’m still making it today!
Hmmm…I’m not sure! Possibly the type of beer? I’m glad you liked it but not sure what could have caused the graininess. I hope it turns out great today :)
I used Yuengling lager yesterday…today I’m using Corona. We will see how it goes! I’m excited for Round 2!
Thanks for letting me know!
It came out grainy because the cheese was cold when you added it. Let both cream cheese and other cheese warm to room temperature before adding it to the beer.
Yesterday, I used corona and less cheese (maybe a half cup less.) My family said they liked the second attempt better, and that it wasn’t grainy! :)
Oh good!
Mine too. The tomatoes curdled it. That’s why. Next time a little baking soda in the tomatoes before adding should solve that problem.
i like this website
Looks delicious, I want to make this on Thanksgiving. Can it be made earlier in the day and be reheated later in the saucepan or microwave? Thanks for a great recipe!
Sounds easy and delicious! Can’t wait to try. Thanks for sharing!