Free Beer Cheese Dip

Get the Recipe for Anthony’s Famous Beer Cheese Dip

Tangy, creamy, and savory, this dip is my ticket into many a family and friends event. Seriously. I actually think they just invited the dip, and had me tag along so I’d bring it over.

I mean, it’s obvious enough from the title: Beer. Cheese. Dip. What else do you need, right? Not much. You can knock this dip together in about 20 minutes, using either a food processor or a hand mixer.

This beer cheese dip recipe is based on Old Rainier Brewery Beer Cheese Dip, which used to be served at the old Rainier Brewery in Washington State. I first came across the recipe in the now-defunct Northwest Brewing News, a regional newspaper that covered all things brewing and craft beer. I couldn’t find the original clip, but I want to say I first encountered their recipe in 2003 or 2004.

Over the years I’ve made this Beer Cheese Dip multiple times, and have tweaked and improved it to fit my own tastes. For example, you can add the onion and garlic raw, but I prefer the smoother depth of flavor that comes from browning.

I’ve made this dip with many different styles of beer. The flavor is always a little different, but since beer and cheese are natural companions, any beer should work. I see no reason you couldn’t vary the cheeses, it’s just not something I’ve done myself. Feel free to experiment, and please let me know what you come up with!

Free Beer Cheese Dip Recipe

The world’s best beer cheese dip comes together in minutes with this simple one-bowl recipe.

The beer cheese dip can be made with animal-based ingredients, plant-based ingredients, or your preferred combo. If you can, make the beer cheese dip the day before. Some time in the fridge really helps the flavors come together. Just make sure to get the dip out at least an hour before serving, so it softens and is easier to serve. This beer cheese dip also makes a great spread for wraps and sandwiches.

1 lb. medium or sharp Cheddar (dairy or plant-based), grated (~4 cups)
4 cloves garlic, smashed
Half an onion, chopped
1–2 Tbsp. Dijon or deli brown mustard
1 tsp. hot sauce
1 tsp Worcestershire sauce or liquid aminos
8 oz. beer (your choice of beer. I prefer brown ales, ambers, or holiday beers such as Deschutes Jubelale, but this will work with probably whatever beer you throw at it)

Onions and garlic can be used raw, which is faster. For more depth of flavor, sauté on medium 5–7 minutes. Or do a “microwave sauté”: Combine onion, garlic, and 1 tsp. of fat (such as butter, oil, bacon fat, etc.). Microwave on high 1 minute, stir, and repeat, until onion and garlic have some browning. Let cool slightly.

Add all ingredients except beer to a mixing bowl or food processor bowl. Process/mix to combine. With mixer or processor running, slowly add beer until combined.

Store in covered container in refrigerator for 1–24 hours. Set out dip an hour before serving. Serve with crackers, bread, veggies, etc.

Yield: one quart/one liter