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Chris' Perfected Beer Cheese Dip Recipe

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Chris' Perfected Beer Cheese Dip image
Chris with the finished product while his dog Gibson eagerly awaits a taste


This recipe for Chris' Perfected Beer Cheese Dip, by , is from Thomas Family Cookbook, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Chris Gray


1 clove garlic
1 tsp ground mustard
1 tsp onion powder
2 turns fresh ground pepper
6 turns ground salt
4 tsp Worcestershire sauce
2 tsp Cholula hot sauce
8 oz veggie cream cheese
16 oz monterey jack (or pepper jack) cheese
16 oz extra sharp cheddar cheese
1 Tbsp butter
6 oz beer (to taste and desired consistency)
Corn starch if needed at end to thicken

Melt the butter in a pan and then add the cream cheese. Once the cream cheese is starting to melt, add a handful of the shredded cheese and a little bit of beer so there is some liquid in the pan. Once the first handful of cheese in the pan is mostly melted, slowly add the rest of the cheese and stir in the rest of the ingredients.

Notes: Block cheese that you shred yourself works best because pre-shredded cheese in stores has a coating that keeps it from sticking to itself and clumping in the bag. Do not add all of the beer at once, use it to thin out the dip as the cheese is melting. If the dip has been in a crockpot for a few hours it will start to firm up, this is fixed easily by adding a splash more beer and stirring it in over heat.




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