Description
This Beer Cheese Dip combines creamy melted cheeses with the bold flavor of light beer and spicy Rotel tomatoes, resulting in a smooth, indulgent dip perfect for parties and game day. Quick to prepare in about 30 minutes, it’s sure to be a crowd-pleaser served warm alongside your favorite chips.
Ingredients
Scale
Main Ingredients
- 12 ounces light beer (1 bottle)
- 8 ounces cream cheese (1 brick), cut into 1-inch chunks
- 4 cups shredded Mexican blend cheese, divided
- 14.5 ounces Rotel tomatoes, undrained (1 can)
Instructions
- Heat the Saucepan: Place a small saucepan over medium heat to warm up.
- Boil the Beer: Pour the light beer into the saucepan and bring it to a boil. Expect some foaming during this process. While waiting for the beer to boil, prepare the cream cheese by cutting it into 1-inch chunks.
- Melt the Cream Cheese: Once the beer is boiling, add the cream cheese chunks to the beer. Use a whisk to stir constantly until the cream cheese has fully melted and combined with the beer, forming a creamy base.
- Add the Shredded Cheese: Gradually add the shredded Mexican blend cheese by about ½ cup at a time, whisking after each addition until melted and smooth before adding more. Continue until you reach your desired cheese consistency; for this recipe, 3 to 4 cups works best, with 4 cups giving a very cheesy dip.
- Incorporate the Rotel Tomatoes: Stir in the entire can of undrained Rotel tomatoes to the cheese mixture. Mix thoroughly to combine all flavors evenly.
- Serve Warm: Serve the warm beer cheese dip immediately with your favorite chips for dipping.
Notes
- Use light beer for a milder, less bitter flavor in the dip.
- Shredded Mexican blend cheese typically includes cheddar, Monterey Jack, and other cheeses for balanced flavor.
- Adjust the amount of shredded cheese to your preference for thickness and cheesiness.
- Serve immediately as the dip thickens as it cools; reheat gently if needed.
- For variation, try adding a pinch of smoked paprika or cayenne pepper for extra spice.
