Beer Cheese Dip has been around for ages but this 4 INGREDIENT BEER CAN QUESO is our absolute favorite EASY beer queso dip! This Queso Dip with Cream Cheese 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) than with this Beer Cheese Dip Recipe.
Easy Beer Cheese Dip (4 Ingredients)
If you haven’t tried a great Beer Cheese Dip Recipe, you haven’t lived. It’s just that simple.
This Beer Cheese Dip Recipe is just SO good! Here at The Cookie Rookie, I’m always ALWAYS in search of good queso recipes (Let’s be honest, all good cheese dip recipes).
- We have our Restaurant Style White Queso (one of the most popular recipes on TCR),
- Loaded Cowboy Queso (everyone needs some velveeta in their lives, don’t deny it),
- Slow Cooker Queso Fundido (CROCKPOT),
- Tequila Lime Flaming Queso (a little sweet, a little spicy, a lot of fire),
- and even Dairy Free Queso (say WHAT?!).
Some might say that’s enough queso recipes for one site. But those people would be very wrong. In an effort to make getting your hands on hot spicy melted cheese dip recipe even easier, we have come up with this 4 INGREDIENT BEER CHEESE DIP RECIPE. To say I’m excited would be an understatement.
It’s ultra creamy, keeps its form even as it cools, it only takes minutes to make, and you most likely already have the ingredients in your pantry. What are you waiting for people?!
If you love queso, make this easy 4 Ingredient Beer Cheese Dip Recipe right now. You are going to love it!
Beer Can Queso Dip with Cream Cheese
Queso Dip with Cream Cheese is an easy way to make cheese dip at home. It’s totally fool proof!
I love that little Optimist/Pessimist cup. What two things are more likely to turn your frown upside down than beer and cheese? This 4 ingredient queso can turn any day into the glass half FULL kind for sure.
We are ready for any type of party with this beer cheese dip.
- Tailgating? Check.
- Christmas? Check.
- Alone and watching movies and just need some cheese dip? Check. (My favorite type of party 100%.)
Beer Can Queso for the win!
Beer Cheese Dip for tailgating
This Beer Cheese Dip Recipe has made it to each and every tailgating party I’ve attended since I first started making it. That’s a lot of happy cheese lovers!
This Beer Cheese Dip is as simple as standing at the stove for 5 minutes and letting everything melt together. 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. AAAAAAHHHHH. I love this beer cheese recipe so much! Please try it and let me know how you like it.
How to Make Beer Cheese Dip
See below for tips on making the ULTIMATE Beer Cheese Dip Recipe.
So let’s recap. All you need to make this 4 Ingredient Beer Cheese Dip is beer (almost all the alcohol cooks out while you simmer if that’s a concern), shredded cheese, Rotel Tomatoes (not sponsored, but how amazing is Rotel let’s be honest) and cream cheese. THAT. IS. ALL. I know I know, best recipe ever. Trust me I know.
Just follow these simple step to make this Beer Cheese Dip Recipe:
- Boil beer in a saucepan
- Add in the cream cheese
- Stir until cheese is fully melted
- Add the shredded cheese and continue stiring
- When cheese dip is fully melted, mix in the Rotel
Just a few minute stand between you and this incredible Beer Cheese Dip!
If you’re sitting at home and thinking “I could sure use a vat of cheese dip right about now”, this Queso Dip with Cream Cheese is for you. I bet you already have everything you need.
Pair this amazing Beer Cheese Dip Recipe with our Baked Tacos, pour it over our Chicken Nachos, or dip into it with our Homemade Tortilla Chips. You’re in business!
And if you REALLY love beer cheese, check out our popular Beer Cheese Soup and our Beer Cheese Spread! And try our Queso Blanco with Chorizo too!
Watch the video or see the recipe card below for full details on How to Make Beer Cheese Dip. Enjoy!
Ingredients
- 12 ounces light beer
- 8 ounces cream cheese
- 4 cups cups Mexican blend cheese shredded, divided
- 1 can Rotel Tomatoes 14.5 ounce can, undrained
Instructions
- Heat a small saucepan over medium heat.
- Pour in the beer and allow to come to a boil. It may foam a bit. While waiting to boil, cut your cream cheese into 1 inch chunks.
- Once boiling, add in the cream cheese to the beer. Use a whisk to stir until fully melted and combined.
- Once creamy and fully melted, add in your shredded cheese. Add a bit at a time, about 1/2 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.
- Once cheese is fully melted, stir in the Rotel.
- Serve immediately with your fave chips. Enjoy!
This sounds delicious, but recently I have had diverticulitis. So I can not do rotel. Any other suggestions to replace it?
You can skip them completely and just add some spice such as cumin. Or just regular tomatoes of any kind. Hope you love it!
Why light beer particularly?
I just like the taste. Any beer is great!
Made this with Miller lite and it turned out great! We used Rotel with habaneros for spicineness.
Awesome! So happy to hear it :)
With beer in it, I’m guessing it won’t be kid friendly? I’ve never cooked with alcohol before..
Hey Annie- all of the alcohol should cook out while boiling, so it shouldn’t be any problem. If you’re uncomfortable with that we have tons of other queso recipes though!
Oh Ok. I’m sure it’ll be fine. thanks!
FINALLY, a queso recipe without Velveta. Making this tomorrow to go with the MEMORIAL Day weekend BBQ brisket.
Yay! Hope you love it :) :)
Could I make this then move to a crock pot to hold/serve for the superbowl?
I havent tried it that way but Im pretty sure it would work great. This cheese seems to hold it’s creaminess pretty well. Hope it works great!
I know it’s late to chime in, but that’s what i did…I warmed a small crock pot while I made the dip, then transferred the dip when it was done. I turned the crock pot off at that point. It stayed warm king enough!
YAY!
I made the beer can cheese yesterday, as a test run for a super bowl party today. It was good, but kind of grainy. Any idea why that would be? I’m still making it today!
Hmmm…I’m not sure! Possibly the type of beer? I’m glad you liked it but not sure what could have caused the graininess. I hope it turns out great today :)
I used Yuengling lager yesterday…today I’m using Corona. We will see how it goes! I’m excited for Round 2!
Thanks for letting me know!
It came out grainy because the cheese was cold when you added it. Let both cream cheese and other cheese warm to room temperature before adding it to the beer.
Yesterday, I used corona and less cheese (maybe a half cup less.) My family said they liked the second attempt better, and that it wasn’t grainy! :)
Oh good!
Mine too. The tomatoes curdled it. That’s why. Next time a little baking soda in the tomatoes before adding should solve that problem.
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Looks delicious, I want to make this on Thanksgiving. Can it be made earlier in the day and be reheated later in the saucepan or microwave? Thanks for a great recipe!
Sounds easy and delicious! Can’t wait to try. Thanks for sharing!