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)!
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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.
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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
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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.
Sounds great but my kids and I can’t take spice and don’t like cumin lol. If I add regular diced tomatoes, what spice would you suggest?
The taste could have been from the type of beer you used. If its a bitter beer at all, that would cause a bitter cheese dip. Cooking longer can thicken or you can add a bit of cornstarch. Thanks for your comment!
I only Rotel with diced green chilies in them…. will that suffice?
Yep that’s perfect!
Could I use a hard cider instead of beer? We are gluten free and I don’t necessarily want to make a trip out for a gluten free beer today! Thx
You could but it might give it a fruity taste. If you try it please let me know!
I plan to make this but would prefer to try half of the cheese to be a medium cheddar. Do u think other cheeses would be ok?
Yes I think that would be fine
do you make this with block cheese or shredded bag cheese
You can do either!
Can children eat this Beer dip? I was told the alcohol evaporates??
Yes it should all evaporate as it boils and shouldn’t be a problem!
Looks great. Trying it for my birthday and anniversary party this week be, Thanks Beer, cheese dip????????✌️
Hope you love it!
I just made this recipe and tried cooking it down a bit because it came out grainy for some reason. I followed this recipe to a tee, except I used Diced Tomatoes that we had on hand. I’m spite of the grainy texture, it still tastes delicious. I’ll just have to find a way to perfect it.
Darn! I’m sorry it was grainy. It could be a difference in beer type. I’m glad you loved it though!
Hi there! Are you 1 1/2 cans of Rotel? I can only find 10 oz. cans.