Lisa's Best Ever Beer Cheese

Lisa's Best Ever Beer Cheese Recipe

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lisa groat


My mom used to make this with a processed cheddar spread, but I wanted to make it with a bit less salt, so changed it to grated cheddar. Everybody LOVES this dip. I have been making it for 20 years and it's still a requested item by family and fiends for parties!! You can adjust the salt content to your liking, but I find there is enough salt in the extra sharp cheese.
I will add picture he next time I make it also


★★★★★ 1 vote

1 Hr


  • 2 1/2-3 pkg
    8 oz. philadelphia cream cheese, room temperature
  • 1
    8-10 oz extra sharp yellow cheddar cheese-grated
  • 1 can(s)
    12 oz beer, not lite, whatever brand you prefer
  • 5 clove
    roasted garlic, or 1-2 tsp. garlic powder
  • 1
    loaf of round crusty bread (i like pumpernickel for presentation)
  • 1
    multi grain, sourdough or other hearty loaf for extra dipping
  • 1/2-1 tsp
    salt to taste

How to Make Lisa's Best Ever Beer Cheese


  1. Put grated cheddar into processor with garlic and 1/4 cup room temp beer, and process until completely puréed into a nice smooth consistency. Add blocks of cream cheese in thirds, alternating with beer, untill all is mixed well.
  2. Refrigerate at least 1 hour, for best flavor
  3. Carve large round loaf of bread into a dip bowl, and cube removed pieces into 1" chunks.
    Cut long loaf into 1" chunks as well, and mix different bread chunks and arrange on platter around round loaf. Fill bread bowl with beer cheese.
    ENJOY! I have yet to meet a man who can resist this dip! :)

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