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READY IN ABOUT 1¼ hrs

Beer Cheese Pretzel Dip

Read Reviews (49)

"This is a GREAT alternative to chips and dip. I take this everywhere and always get asked for the recipe. It is awesome! It is best served with mini-twist pretzels, but it's also great with veggies." — SQUASHBLOSSOMGIRL

Ingredients Edit and Save

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All about Cream

Types of Salt

Cooking with Cayenne Pepper

Original recipe makes 3 1/2 cups Change Servings

2 (8 ounce) packages cream cheese, softened
1 (1 ounce) package dry ranch salad dressing mix
2 cups shredded Cheddar cheese

1/2 cup beer, or as needed
seasoned salt to taste
cayenne pepper to taste

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Directions

In a bowl, mash the cream cheese with the ranch dressing mix until thoroughly combined, then stir in the Cheddar cheese. Mix in beer, 1 tablespoon at a time, until you reach the desired consistency (add more for a thinner dip). Stir in the seasoned salt and cayenne pepper. Refrigerate until thoroughly chilled, at least 1 hour.

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PREP 10 mins
READY IN 1 hr 10 mins

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Reviews More Reviews

Most Helpful Positive Review

May 26, 2011

I love this dip and make it all the time. The only thing I do is use a heaping TBSP of dry chopped onion and I rehydrate it in the beer before I add it to the recipe. I also don't add seasoned salt since the ranch makes it pretty salty. Great with pretzels. You'll never go home with leftovers.

—Spinmom

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Most Helpful Critical Review

Feb 07, 2012

I had high hopes for this because of the high reviews, however, it did not go over well at the super bowl party we went to.

—tfellows

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66 Ratings

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Aug 23, 2011

I made this for a family gathering at Christmas, New Year's and put a bowl out with fresh veggies to hold off the crowd til dinner could get done at Easter. There has never been any leftover. My 8 year old GS said we should just plan on having it "everytime" we get together even when he just comes to visit for a weekend!! Delicious, easy, simple ingredients. Can't ask for more. **UPDATE** Well, here it is late 8/2011 and he's here visiting. He specifically asked that we make this today. Heading to store for another brick of cream cheese. Doing only "half" of this recipe is a complete waste of time in my house!! When kids ask for it by name and dig in with glee with their celery sticks, how can you say no to that kind of celebration!!!

—SouthernGma

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May 31, 2011

At first, I thought this tasted a lot like beer. I scaled the recipe all the way to 7 servings to try out the taste only. I used whipped cream cheese, because it was all I had. I did use a darker beer, that has a stronger taste, but the recipe didn't specify. Once I let it sit in the fridge for 24 hours, and then dipped pretzels in it, the flavors blended together well. The beer just enhanced the cheese flavors instead of dominating it. It does go great with pretzels. However, I would definitely make it the night before so the cheese has time to absorb the beer and blend right. It will also be much thicker by then and the right consistency for dipping.

—Blender Woman

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Oct 08, 2011

Delish! Made the whole thing in the processor - took about 5 minutes. I didn't use any seasoned salt, and I'm not a fan of cayenne, but I did want a little "kick," so I added a healthy dose of horseradish. I used a little more than 1/2 cup of Terminal Gravity IPA, and it was good straight out of the processor workbowl. I got some Snyder's giant pretzel rods as a go-with...can't wait to taste it after it's had a chance to meld. Thanks for a keeper! 10/8/11 - 24 hours later. I'm not going to change the rating, but I will do a couple of things differently next time. First, I was surprised by how thick it was, so that means I'll add more beer. Second, I couldn't really taste the horseradish at all, so I'll be adding more of that, too. It was very good, but just a wee bit too "ranchy." I took it to a party in the bread bowl, and got lots of compliments...nice about not having to worry about taking the bowl home!

—Kelly

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Feb 04, 2012

This is MUCH better if you substitute 8oz of sour cream for one of the packages of cream cheese.

—jstanfield1218

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May 20, 2011

I haven't tried this particular recipe yet, but have been making a variation for year. Only difference is no salt or pepper, but two chopped green onions mixed in. Everyone loves this dip!

—LEEDILEE

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Jul 19, 2011

This is always my go to appetizer for work functions, parties, and snacks at the house. Only thing different I do is add garlic powder instead of the salt/cayenne. I always get request for this recipe!

—mheintz27

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Nutrition

Calories
46 kcal
2%

Carbohydrates
0.6 g
< 1%

Cholesterol
13 mg
4%

Fat
4.1 g
6%

Fiber
0 g
< 1%

Protein
1.6 g
3%

Sodium
88 mg
4%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Beer Cheese Pretzel Dip

Serving Size: 1/56 of a recipe
Servings Per Recipe: 56
Amount Per Serving
Calories: 46
Calories from Fat: 37

% Daily Value *
Total Fat 4.1g 6 %
Saturated Fat 2.6g 13 %
Cholesterol 13mg 4 %
Sodium 88mg 4 %
Potassium 17mg < 1 %
Total Carbohydrates 0.6g < 1 %
Dietary Fiber 0g < 1 %
Protein 1.6g 3 %
** Sugars 0g
** Vitamin A 3 %
Vitamin C < 1 %
Calcium 4 %
Iron 1 %
** Thiamin < 1 %
** Niacin 2 %
** Vitamin B6 < 1 %
** Magnesium < 1 %
** Folate 1 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.