Sriracha Beer Cheese Dip | Game Day Recipe!

This smooth and creamy sriracha beer cheese dip will quickly become one of your favorite appetizers to serve for a party.

It is the perfect dip for pita chips, baguette slices and (my favorite) philly soft pretzels! It's even delicious as a dip for my Buffalo Chicken Tenders as well as my baked Parmesan Zucchini chips!

What cheese to use?

This beer cheese dip recipe calls for cheddar cheese, but I like to play with other cheeses.

Gouda gives it a nice depth of flavor (especially smoked gouda).

I've tried swiss and gruyere in the past, but that seemed to taste too much like fondue (which I do love, but it's not what I am going for with this recipe)

Cheddar Jack cheese is nice, but I don't use all cheddar jack without pulling back on some of the spices unless your tongue is made of asbestos! Instead, go for a 60-40% mixture of cheddar and cheddar jack!

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.

What kind of beer to use?

This is not a time to pull out your favorite dark beer. I don't drink beer often but when I do, I like Le Fin Du Monde.

But aside from the fact that it is about $7/cup beer, a dark bitter beer would be horrible for this beer cheese. The beer's flavor is going to come through in the cheese dip and a dark bitter beer just.won't.work.

Stick to a lager or a pale ale. Because I am from the Philly area, I feel obligated to tell you that I have ALWAYS made this using Yuengling lager.

Non-alcoholic beers would also work - just make sure to get a lager-type one.

Can I make this in the crock-pot?

I wouldn't recommend making it in the crockpot because it would take way too long for the beer to boil and the cheese to melt. You can always transfer it to a mini-dipper pot to keep it warm.

I have also made this for parties alongside my hot corn and black bean dip and served both of them in a dual slow cooker.

What to serve with beer cheese dip

Serve it with tortilla chips, bread cubes or homemade soft pretzels.

It also works well as a vegetable dip. Broccoli and cauliflower work particularly well, as they will "grab" this cheese dip better.

Storing/reheating this beer cheese dip

If there's any left (and I'm guessing there won't be), you can keep any leftovers in a covered bowl or airtight container in the fridge.

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.

Another option to reheat it is to place it in a medium saucepan over low heat with a few ounces of milk. Heat slowly, stirring constantly.

Scroll down for the recipe!

Sriacha Beer Cheese Dip | Game Day Recipe!

This smooth and creamy beer cheese dip is made with beer and Sriracha Sauce. So good that you might want to skip the chips and grab a spoon!

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Course: Appetizer

Cuisine: American

Prep Time: 5 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 20 minutes minutes

Servings: 12

Equipment

Everyday Pan

Ingredients 

1x2x3x

• 12 oz beer lager or ale
• 8 oz cream cheese
• 2 cups sharp cheddar cheese shredded
• 1 tablespoon Dijon mustard
• 1 teaspoon Sriracha sauce
• ½ teaspoon garlic powder
• 1 teaspoon worcestershire sauce
• pinch cayenne pepper optional
• salt & pepper to taste

For Serving

• green onions for garnish if desired
• soft pretzel bites, baguette slices, pita chips, tortilla chips

Instructions

• Pour the beer in a medium pan and bring to a simmer.
• Lower to medium heat and add the cubed cream cheese.
• Use a whisk to stir and work the cream cheese into the beer until it's completely melted. (It's normal for the sauce looks a little broken at this point)
• Add the dijon mustard, garlic powder, worcestershire sauce, sriracha and (optional) cayenne pepper
• Turn the heat down to low and add the cheese a half-cup at a time, whisking constantly. Allow the cheese to melt before adding the next half-cup. (BE PATIENT! The sauce will go through stages and look like it's not coming together, but just keep whisking it over low heat.)
• Continue cooking over medium-low heat about about 4-5 minutes until it is 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.