Beer Cheese Pretzel Dip

Beer Cheese Pretzel Dip

53 Reviews 2 Pics
  • Prep

    10 m
  • Ready In

    1 h 10 m

“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.”

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Adjust Servings

Original recipe yields 3 1/2 cups



  1. 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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Reviews (53)

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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.

Gail Cobile

Gail Cobile

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!!!

Blender Woman

Blender Woman

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.

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Amount Per Serving (56 total)

  • Calories
  • 46 cal
  • 2%
  • Fat
  • 4.1 g
  • 6%
  • Carbs
  • 0.6 g
  • < 1%
  • Protein
  • 1.6 g
  • 3%
  • Cholesterol
  • 13 mg
  • 4%
  • Sodium
  • 88 mg
  • 4%

Based on a 2,000 calorie diet



previous recipe:

Clarke's Beer Cheese Spread


next recipe:

Beer Dip I