Course: Appetizer
Cuisine: Mexican
Prep Time: 15 minutes minutes
Cook Time: 15 minutes minutes
Total Time: 30 minutes minutes
Servings: 8
Calories: 321kcal
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.
Print Recipe
- 12 ounces light beer (1 bottle)
- 8 ounces cream cheese (1 brick)
- 4 cups shredded Mexican blend cheese divided
- 14.5 ounces Rotel Tomatoes undrained (1 can)
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.
Calories: 321kcal | Carbohydrates: 5g | Protein: 15g | Fat: 26g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 82mg | Sodium: 436mg | Potassium: 191mg | Fiber: 1g | Sugar: 3g | Vitamin A: 810IU | Vitamin C: 5mg | Calcium: 414mg | Iron: 1mg