This smooth and creamy cheese dip is made with beer and Sriracha Sauce. So good that you might be tempted to skip the chips and grab a spoon!
Oh – you are going to just love this dip – so much that you might just grab a spoon and start eating it that way! It’s perfect for your next party, if you are just watching the game with family or even to satisfy those of you who might get certain “cravings” about every 4 weeks (ahem – you know what I mean!)
This Sriracha Beer Cheese Dip is delicious served as a dip with tortilla or pita chips, grilled bread or even drizzled over brats or hot dogs! It’s even delicious as a dip for my Buffalo Chicken Tenders as well as my baked Parmesan Zucchini chips!!
If there’s any left (and I’m guessing there won’t be), you can keep any leftovers covered in the refrigerator. To heat it back up, just microwave it for 20-30 seconds at a time and whisk in between each cycle until it’s smooth and hot. This reheats very well!
I used light cream cheese, which worked just fine and yields a rich, decadent sauce, but you can use full-fat if you want to. I’ve made it with both and while the full-fat version is delicious, it might be a little too rich for some people. I’ve never tried it with fat-free cream cheese, mainly because I don’t use or buy fat-free dairy products. If you do, let us know how it comes out!
I typically buy cheddar cheese by the block and shred it myself, but for this recipe it is even more important to do so. Always shred your cheese by hand when making any kind of cheese sauce. Pre-shredded cheese is coated with a wax that creates a grainy sauce.
You’ll want to choose a light flavored beer for this. Anything too dark or “hoppy” will create a bitter sauce. I find that ales or lagers work best. I used Trader Jose this time, just because that is what we had in the house, but I would usually use Yuengling Lager (because that is what my husband drinks).
Scroll down for the recipe!
- 1 12-ounce bottle of beer
- 1 8-ounce block of cream cheese (I use light)
- 2 cups shredded cheddar cheese
- 1 tablespoon Dijon mustard
- 1 teaspoon Sriracha sauce
- salt & pepper to taste
- green onions for garnish, if desired
- Pour the bottle of beer into a medium sized pan and bring to a simmer.
- Turn the heat down to medium and add the cubed cream cheese. Using a whisk, work it into the beer until it's completely melted. It's normal for the sauce looks a little broken at this point.
- Turn the heat down to low and add the cheese a handful at a time. Whisk each handful in before adding another. The sauce will go through stages and look like it's not coming together, but just keep whisking it over low heat. After about 4-5 minutes, it will become very smooth and thick. Do not let it boil once you've added the cheese, or the sauce will break.
- When all of the cheese is melted and the sauce is smooth, remove it from the heat and taste for seasoning. I usually add a pinch of salt and a healthy amount of black pepper, but you can add more Sriracha, mustard, or whatever other spices you like.
- Serve immediately with green onions sprinkled on top for garnish, if desired.