Beer And Cream Cheese Dip Recipes

BEER DIP

Beer Dip image

Ranch dressing mix flavors this easy dip packed with shredded cheese. It's perfect paired with pretzels. Be forewarned, though-it's hard to stop eating once you've started! The beer cheese dip can be made with any type of beer, including nonalcoholic. I've taken it to many parties and I am always asked for the recipe. -Michelle Long, New Castle, Colorado

Provided by Taste of Home

Categories Appetizers

Time 5m

Yield 3-1/2 cups.

Number Of Ingredients 5

Ingredients

2 packages (8 ounces each) cream cheese, softened
1/3 cup beer or nonalcoholic beer
1 envelope ranch salad dressing mix
2 cups shredded cheddar cheese
Pretzels

Steps:

In a large bowl, beat the cream cheese, beer and dressing mix until smooth. Stir in cheddar cheese. Serve with pretzels.

Nutrition Facts : Calories 89 calories, Fat 8g fat (5g saturated fat), Cholesterol 26mg cholesterol, Sodium 177mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 3g protein.

SUPER EASY BEER CHEESE DIP

Super Easy Beer Cheese Dip image

Beer cheese dip is the creamiest, tastiest dip out there! It goes with everything and it's the hit at every party. It has the perfect blend of flavors that will keep you coming back for more!

Provided by Alyssa Rivers

Categories Appetizer

Time 20m

Number Of Ingredients 9

Ingredients

2 Tablespoons Butter
3 Tablespoons flour
1 cup milk
1/2 cup beer of choice
1 1/2 cups sharp cheddar cheese freshly grated
1/2 cup gruyere freshly grated
1/4 teaspoon paprika
1/4 teaspoon garlic
1/2 teaspoon dijon mustard

Steps:

In a medium-size saucepan over medium-high heat, add the butter and melt. Whisk in the flour and slowly whisk in the milk. Whisk in the beer.
Add in the cheese and mix until cheese is melted.
Add in the paprika, garlic, and dijon mustard and whisk until it is desired consistency.

Nutrition Facts : Calories 174 kcal, Carbohydrate 4 g, Protein 9 g, Fat 14 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 42 mg, Sodium 201 mg, Fiber 1 g, Sugar 2 g, UnsaturatedFat 5 g, ServingSize 1 serving

BEER AND CREAM CHEESE DIP

Beer and Cream Cheese Dip image

My future daughter in-law gave me this recipe. It's a quick and easy appetizer for a party and is best served with pretzels. Trying different beers is a fun way to change it up.

Provided by MissaLissa

Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes

Time 3h5m

Yield 40

Number Of Ingredients 4

Ingredients

2 (12 ounce) containers whipped cream cheese
2 cups shredded Cheddar cheese
⅓ cup beer
1 (1 ounce) package dry ranch dressing mix (such as Hidden Valley Ranch®)

Steps:

Mix cream cheese, Cheddar cheese, beer, and ranch dressing mix together until well combined. Cover and chill in the refrigerator for at least 3 hours, or overnight.

Nutrition Facts : Calories 73.4 calories, Carbohydrate 1.3 g, Cholesterol 21.9 mg, Fat 6.7 g, Protein 2.2 g, SaturatedFat 4 g, Sodium 156.2 mg, Sugar 0.8 g

BEER-CHEESE DIP

Beer-Cheese Dip image

Delight everyone on gameday with our creamy Beer-Cheese Dip recipe! Spiked with ranch dressing, it adds just the right amount of hoppy good fun to the mix.

Provided by My Food and Family

Categories Dips & Spreads

Number Of Ingredients 5

Ingredients

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/4 cup KRAFT Classic Ranch Dressing
1/4 cup beer
1 cup KRAFT Shredded Cheddar Cheese
2 green onions, chopped

Steps:

Beat cream cheese, dressing and beer in medium bowl with mixer until blended.
Stir in cheddar and onions.
Refrigerate several hours or until chilled.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

AGED-CHEDDAR AND BEER DIP

Aged-Cheddar and Beer Dip image

Using three kinds of cheese -- extra-sharp cheddar, Gruyere, and cream cheese -- is the key to this dip's deep flavor and perfectly gooey texture.

Provided by Martha Stewart

Categories Food & Cooking Appetizers

Time 25m

Yield Serves 6 to 8

Number Of Ingredients 12

Ingredients

2 tablespoons unsalted butter
3 tablespoons unbleached all-purpose flour
2 teaspoons fresh thyme leaves
2 teaspoons Dijon mustard
1 bottle (12 ounces) lager beer
4 ounces cream cheese, room temperature, cut into 6 to 8 pieces
6 ounces extra-sharp cheddar, grated (about 1 1/2 cups)
6 ounces Gruyere, grated (about 1 1/2 cups)
2 teaspoons Worcestershire sauce
Kosher salt and freshly ground pepper
1/4 cup coarsely crushed pretzel rods, plus whole pretzel rods for serving
Inner celery stalks, for serving

Steps:

Melt butter in a medium saucepan over medium heat. Add flour; cook, whisking, about 2 minutes. Add thyme and mustard, then gradually add beer, whisking constantly until smooth. Bring to a boil and cook 1 minute more.
Reduce heat to medium. Add cream cheese, a piece at a time, whisking constantly until smooth. Whisk in cheddar and Gruyere, a handful at a time, until melted. Remove from heat. Add Worcestershire. Season with salt and pepper. Serve, sprinkled with pretzel crumbs, with pretzel rods and celery.

BEER CHEESE DIP

Beer Cheese Dip image

Beer adds body to a smooth, hot cheese dip. Perfect for potlucks and parties!

Provided by Betty Crocker Kitchens

Categories Side Dish

Time 20m

Yield 16

Number Of Ingredients 7

Ingredients

Assorted dippers such as cubes of bread, cubes of ham, green onions, apple wedges and pretzel twists, if desired
1 clove garlic, peeled, cut in half
1/4 cup butter or margarine
1/4 cup all-purpose flour
1 can or bottle (12 oz) regular or nonalcoholic beer
6 cups shredded mild Cheddar cheese (1 1/2 lb)
Green onion, chopped, if desired

Steps:

Rub inside of 3-quart saucepan with cut sides of garlic; discard garlic. Add butter to saucepan; melt over low heat. Stir in flour; cook 2 minutes, stirring constantly. Stir in beer. Increase heat to medium-high; heat to boiling. Boil 2 to 3 minutes, stirring constantly, until mixture is thick and smooth.
Reduce heat to low. Add cheese, about 1/2 cup at a time, stirring until cheese is melted and mixture is smooth.
Transfer cheese mixture to fondue pot. Immediately place fondue pot over flame. Serve with dippers. Garnish dip with onions.

Nutrition Facts : Calories 210, Carbohydrate 2 g, Cholesterol 50 mg, Fat 1, Fiber 0 g, Protein 11 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 280 mg, Sugar 0 g, TransFat 0 g

CHEESE DIP WITH BEER

Cheese Dip with Beer image

This is great for football gatherings when you want to serve something hearty and filling. It gets lots of compliments. Serve with bite-size pieces of bread and vegetables.

Provided by PJ's kitchen

Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes Hot Cheese Dip Recipes

Time 30m

Yield 16

Number Of Ingredients 6

Ingredients

1 (1 pound) loaf round pumpernikel rye bread
1 (8 ounce) package shredded Cheddar cheese
1 (8 ounce) package shredded mozzarella cheese
1 (8 ounce) package cream cheese, softened
1 cup beer
1 teaspoon garlic salt

Steps:

Cut a large hole in the top of the loaf of bread to form a bowl; set onto a serving platter.
Melt the cream cheese in a large saucepan over medium heat; stir in the Cheddar cheese, mozzarella cheese, beer, and garlic salt; heat, stirring continually, until all the cheese is melted; pour the hot cheese mixture into the bread bowl.

Nutrition Facts : Calories 218.7 calories, Carbohydrate 15 g, Cholesterol 39.1 mg, Fat 12.6 g, Fiber 1.8 g, Protein 10.5 g, SaturatedFat 7.6 g, Sodium 519.3 mg, Sugar 0.4 g

CREAMY BEER-N-CHEDDAR DIP

Creamy Beer-N-Cheddar Dip image

Make and share this Creamy Beer-N-Cheddar Dip recipe from Food.com.

Provided by Wildflour

Categories High In...

Time 20m

Yield 8 serving(s)

Number Of Ingredients 6

Ingredients

4 cups shredded extra-sharp cheddar cheese
3 tablespoons flour
1 teaspoon garlic powder
1/2 teaspoon onion powder
12 ounces beer
1 tablespoon horseradish mustard

Steps:

In bowl, combine first 4 ingredients.
In saucepan, heat beer over low heat til warm.
Stirring, add cheese mixture.
Stir til melted.
*If you can't find horseradish mustard, add 1 1/2 teaspoons each of regular mustard and horseradish.
Serve with tortilla chips or thinly sliced french bread.

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