Beer Cheese Dip Recipe

3.88 from 116 votes

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.

Prep Time15

Cook Time15

Total Time30

Course: Appetizer

Cuisine: Mexican

Servings:

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 chips
14.5 ounces Rotel Tomatoes

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.