3 Ingredient Beer Cheese Dip Recipe
by Sommer Collier — last updated on Nov 24, 2024 
Beer Cheese Dip Recipe – Smooth and creamy with a hint of spice, this easy 3 ingredient queso blanco recipe is sure to turn any gathering into a true party!
Why We Love This 3-Ingredient Beer Cheese Dip Recipe
A good queso recipe is something every cook should have in their arsenal. Today’s beer cheese dip is incredible, not only because it requires just three ingredients, but because it tastes so darn good even without flour… So good, in fact, it’s practically guaranteed to be your go-to for quick but enticing party snacks!
We have several recipes that I alternate through for parties and events (like stovetop cheddar queso and smoked queso) but this beer cheese dip is truly one of my favorites. It’s bursting with spice and salty-nutty essence from a combination of pepper jack cheese and cream cheese! Then the richness and heat are cut by the hoppy goodness of a quality beer, but without taking over the flavor.
Together this creamy combination beeegs to be scooped with crunchy tortilla chips and fresh veggies. Or use it as a cheese sauce for Tex-Mex and Mexican dishes. Personally, I could drizzle and dip this queso blanco con cerveza on ev.er.y.thing.
If you like a nice bottled brew, and you love cheese, you are going to want to be my new best friend after tasting this Mexican cheese dip. (I’m totally ok with that :)) You’re welcome!
3 Ingredients You Need
- Beer – I use a local spring brew, Highland Little Hump. Feel free to use any light and crisp beer you like!
- Cream cheese – Full fat is best, but you can use low fat if you prefer. Let the block sit out at room temperature to soften for 20-30 minutes before cooking.
- Pepper jack cheese – This creamy but firm white cheese is dotted with a fiery trio of jalapeno, serrano, and habanero peppers. I suggest shredding the cheese by hand from a block, as bagged shredded cheeses tend to have extra fillers and preservatives.
How to Make the Best Tex-Mex Beer Cheese Dip
- Pour the beer in a medium sauce pot and place over medium heat. Bring the beer to a gentle simmer, being careful that it does not boil.
- Cut the cream cheese into cubes and place in the pot to melt. Then shred the pepper jack and stir it into the beer as well.
- Whisk continually until both kinds of cheese have melted and the beer cheese sauce is smooth. This will only take a minute or two! Turn off the heat and transfer the dip into a bowl.
The queso blanco will look a little thin but it will thicken the moment it starts to cool.
Get the Complete (Printable!) 3-Ingredient Beer Cheese Dip Recipe Below. Enjoy!
Serving Suggestions
Set out a large bowl of warm, smooth and zesty Mexican cheese dip with your favorite dippers for the ultimate game day snack or appetizer! It’s perfect to scoop with crunchy corn tortilla chips, pretzels, and fresh-cut veggies like carrots, celery, and crispy bell peppers.
Want a real party pleaser? Offer queso con cerveza alongside chicken wings, sausage balls, smoked shotgun shells, and chicken nuggets, as a unique dip with some serious pizzaz!
Use the dip as a cheese sauce and spoon over nachos or french fries. Or even drizzle it on to add some oomph of spicy decadence to healthier dishes like steamed, roasted, or sauteed veggies. It’s delightful with tender broccoli, cauliflower, potatoes, or any seasonal produce.
Frequently Asked Questions
Absolutely! Feel free to swap pepper jack with shredded cheddar cheese for a mild but still incredibly tasty 3-ingredient beer cheese dip.
Our 3-Ingredient Beer Cheese Dip does stay loose and creamy for a while. However, if you are planning to have the queso dip out for a long period of time, I would recommend keeping it warm in a small crockpot.
Store leftover beer cheese dip in an airtight container and keep it in the fridge for up to 4 days.
Reheat it on the stovetop or in the microwave in short 20-second bursts at 50% power, stirring between each burst.
No, I do not recommend trying to freeze this queso blanco with beer. The taste and texture will not hold up well to being frozen, thawed and reheated – so keep leftovers in the refrigerator and enjoy within a few days of preparing.
Looking for More Delicious Dip Recipes? Be Sure to Also Try:
- Roasted Poblano Avocado Dip Recipe
- Homemade Bean Dip
- 3-Ingredient Magic Taco Dip
- Smoked Salmon Dip Deviled Eggs
- Spicy Feta Dip with Roasted Red Peppers
- Skinny Chicken Enchilada Dip
- Cowboy Caviar from Lauren’s Latest
Get the Complete (Printable!) 3-Ingredient Beer Cheese Dip Recipe Below. Enjoy!
3-Ingredient Beer Cheese Dip Recipe
Ingredients
- 12 ounces bottled beer (pick something light and crisp)
- 8 ounces cream cheese
- 1 pound pepper jack cheese
Instructions
- 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 kinds of cheese have melted and the beer cheese dip is smooth. It will look a little thin but will thicken the moment it starts to cool.
Notes
Reheat it on the stovetop or in the microwave in short 20-second bursts at 50% power, stirring between each burst.
I like the combo. You can make this in a crock pot and it will make itself. Nice. Will make this for a homemade pretzel dip. Life is good.
Oh thank god. I just tried the new Pace beer and cheese dip and it was disgusting. Like, so so so bad. I just wrote a review of it on my other blog and posted a link to this recipe as an alternative to pre-packaged torture. (Seriously, it was so bad). I’ll have to try this now just to get the taste out of my mouth!
In case you wanted to see it, I posted it here: http://junkmunch.com/2015/07/03/pace-beer-cheese-dip/
Does this need to stay warm? Thinking about taking it to a trivia night where the snacks will be out on the table while we play. Just wondering if I need to keep it in a crockpot.
Hi Michelle, It does stay loose for a little while, but would be better off warming in a crockpot.
Have you made in a crock pot? Or cook on stove, and transfer to crock pot to keep warm?
Do you think the alcohol cooks out of this? I’d love love love to try this but, alas, am preggers…
Hi Amanda,
I don’t know for sure since the beer doesn’t really need to boil to melt. :(
Here’s a chart that might help you decide: http://whatscookingamerica.net/Q-A/AlcoholCooking.htm
I’m always game for a good queso, and what could be better than one spiked with beer?
I made this for cinco de mayo. So good and easy!
I saw the title in my rss reader and I’m pretty sure I started drooling. I can’t think of a more perfect dip!
YUM!! This is must-eat for the weekend! Thanks for sharing!!
This is my kind of cheese dip!
The cheese dip looks super duper delicious, Sommer.
p.s I have transferred all my email subscriptions to feedly…so in case you receive an email about my unsubscription…don’t think that I don’t like you any more :-))
Have a blessed and beautiful day!
Angie
That’s one sturdy cheese dip!! I love a dip you can stand a chip in!
Totally irresistible!