Beer Cheese Dip Recipe (Only 4 Ingredients) - The Cookie Rookie® (2024)

Beer Cheese Dip Recipe (Only 4 Ingredients) - The Cookie Rookie® (1)

By: Becky Hardin

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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)!

Beer Cheese Dip Recipe (Only 4 Ingredients) - The Cookie Rookie® (2)

Table of Contents

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.

Beer Cheese Dip Recipe (Only 4 Ingredients) - The Cookie Rookie® (3)

Beer Cheese Dip Recipe (Only 4 Ingredients) - The Cookie Rookie® (4)

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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!

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More Beer Cheese Recipes To Try

  • Beer Cheese Spread
  • Corn and Bacon Beer Cheese Dip
  • 15 Minute Beer Cheese Soup

5-Star Review

“Made this with Miller lite and it turned out great! We used Rotel with habaneros for spicineness.” -Gabby

Recipe

Beer Cheese Dip Recipe

3.88 from 116 votes

Author: Becky Hardin

Prep: 15 minutes minutes

Cook: 15 minutes minutes

Total: 30 minutes minutes

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Serves8

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Made with just 4 ingredients, this beer cheese dip is the easiest and tastiest game day recipe you'll ever have!

Step-by-step photos can be seen below the recipe card.

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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

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  • Once boiling, add the cream cheese to the beer. Use a whisk to stir until fully melted and combined.

    8 ounces cream cheese

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  • 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

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  • Once the cheese is fully melted, stir in the Rotel. Serve immediately with your fave chips

    14.5 ounces Rotel Tomatoes

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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.

Storage:Store beer cheese dip in an airtight container in the refrigerator for up to 4 days.

Nutrition Information

Calories: 321kcal (16%) Carbohydrates: 5g (2%) Protein: 15g (30%) Fat: 26g (40%) Saturated Fat: 15g (94%) Polyunsaturated Fat: 1g Monounsaturated Fat: 7g Cholesterol: 82mg (27%) Sodium: 436mg (19%) Potassium: 191mg (5%) Fiber: 1g (4%) Sugar: 3g (3%) Vitamin A: 810IU (16%) Vitamin C: 5mg (6%) Calcium: 414mg (41%) Iron: 1mg (6%)

Did You Make This?I want to see! Be sure to upload an image below & tag @thecookierookie on social media!

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Beer Cheese Dip Recipe (Only 4 Ingredients) - The Cookie Rookie® (13)

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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.

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Add the Cream Cheese: Once boiling, add the cream cheese chunks to the beer. Use a whisk to stir until fully melted and combined.

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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.

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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.

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Beer Cheese Dip Recipe (Only 4 Ingredients) - The Cookie Rookie® (18)

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Beer Cheese Dip Recipe (Only 4 Ingredients) - The Cookie Rookie® (2024)

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