Real Recipes From Real Home Cooks ®

so easy homemade beer cheese

(21 ratings)
Blue Ribbon Recipe by
Genny Bortner
louisville, KY

This recipe came from one of my mother's cookbooks from the '70s. Not as detailed as today's cookbooks, but wow, this recipe was so great and simple. Made it with store-bought shredded cheese (GROSS), then used block cheese, and it made all the difference! I use 2 kinds of cheese, and people go crazy for it. Amazing how simple it is, minus catching your fingers in the cheese grater. :-) Promise you will love it!!!!

Blue Ribbon Recipe

An easy cheese dip appetizer with great flavor. The choice of cheese in this recipe is perfect. Adding pepper jack and a touch of red pepper gives this dip a little spice that's not overpowering. The hardest part of this recipe is grating the cheese - but that's a must. Do not use pre-shredded cheese for this recipe (due to the starches added to prevent clumping). You taste the beer, but it's faint. Perfect appetizer for anything from a football-watching party to a cocktail party. Delish with crackers and celery.

— The Test Kitchen @kitchencrew
(21 ratings)
yield 6 -8
prep time 30 Min
cook time 10 Min
method No-Cook or Other

Ingredients For so easy homemade beer cheese

  • 2 lb
    block sharp cheddar cheese
  • 8 oz
    block white pepper jack cheese
  • 1 Tbsp
    Worcestershire sauce
  • 2 clove
    fresh garlic, minced
  • 1/4 tsp
    cayenne pepper
  • 1 bottle
    stale beer (I use Bud Light)
  • chopped veggies or crackers for dipping

How To Make so easy homemade beer cheese

  • Boiling a bottle of beer.
    If you don't have stale beer, pour the bottle into a saucepan and boil.
  • Grated cheese in a bowl.
    Grate both kinds of cheese and combine them in a bowl.
  • Adding Worchestershire, garlic, cayenne pepper, and beer.
    Add the Worchestershire sauce, garlic, cayenne pepper, and beer.
  • Ingredients mixed together.
    Mix well.
  • Homemade beer cheese on crackers and celery.
    Depending on if you want smooth creamy cheese or not, add the beer (still WARM for creamy) to the cheese mixture. I like mine not smooth but only discovered that after I made it both ways. Room temperature stale beer or cool for not so smooth. Blend completely and cover. Refrigerate overnight. Can be served the next day. A great pairing is celery to really taste all the flavors of the cheese and spices.
  • 6
    Tips....mistakes I made that might save you :-) 1. Do not and I repeat, DO NOT use the store-bought bagged shredded cheese. It is not suitable from my experience to stay tasty and tastes fatty. 2. Depending on taste, I preferred the sharp cheese block over the extra sharp. The extra sharp just seemed too bitter. 3. If you don't like white pepper jack cheese, use 1/4 t. Tabasco. The pepper jack doesn't make it too spicy. That opinion is from someone who hates spicy food... not me. 5. The total amount will fit into about 3 medium-size mason jars. Before it gets too hard, I put them in the jars, then refrigerate them overnight.