Smooth and creamy Beer Cheese Dip with a hint of spice. This easy 3 ingredient queso recipe is just what the medico ordered for Cinco de Mayo!
Who doesn’t love a big pot of molten cheese?
(There is a wrong answer to that question, just so you know.)
A good queso recipe is something every cook should have in their arsenal, and today’s beer cheese dip is incredible, not only because it requires just three ingredients, but because it tastes so darn good.
A homemade queso recipe is a thing of beauty. I have several recipes that I alternate through for parties and events, but this beer cheese dip is truly one of my favorites.
It’s bursting with spice, salty-nutty essence from the cheese, and hoppy goodness.
If you like a nice bottled brew, and you love cheese, you are going to want to kiss my face after tasting this.
I’ll set up a kissing booth in preparation.
I started with a local spring brew, Highland Little Hump. You can use one of your favorite beers. Just pick one that is light and refreshing, not heavy and robust. Then whisk in cream cheese and shredded pepper jack cheese.
Once the cheese has melted into the beer, you have a smooth creamy, slightly spicy queso recipe with a bright wheaty beer quality.
It’s thin enough to pour over pasta or Mexican dishes as a cheese sauce, yet is great for dipping.
Beer Cheese Dip
Yield: 12+ servings
Prep Time: 5 minutes
Cook Time: 10 minutes
- 12 ounces bottled beer, pick something light and crisp
- 8 ounces cream cheese
- 1 pound pepper jack cheese
- Pour the beer in a medium sauce pot and place over medium heat. Bring to a simmer. Cut the cream cheese into cubes and place in the pot. Then shred the pepper jack and add it to the pot.
- Whisk continually until both cheeses have melted and the beer cheese dip is smooth. It will look a little thin, but will thicken the moment it starts to cool.
Making this recipe? Why not take a quick shot and share it on Instagram! Make sure to tag it #ASpicyPerspective so we can see what you're cooking!
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