Enjoy a delicious melt-in-your-mouth, cheesy Guinness Beer Cheese Dip Recipe with Homemade Pretzels! Delicious for any party or St. Patrick’s Day!

Most of you know we’re an Irish family (well, I married in to one!), so I love sharing recipes this time of year! This particular Guinness Beer Cheese Dip Recipe is fun for a party (or game day), but honestly, it can be served for any party.

You might want to try your hand at making a small cheese board! Here’s a fun one to try: St. Patrick’s Day Snack Board, with a tub of Trader Joe’s Sharp Cheddar Pub cheese!

Guinness Beer Cheese Dip Recipe

Guinness Cheese Dip is perfect for dipping pretzels or tortilla chips, and today I’m sharing a quick secret for how to make your own pretzel bites!

Guinness Beer Cheese Dip with Homemade Pretzels

Beer cheese dip is made with sharp cheddar, mozzarella, Dubliner or Gruyere cheese, and cream cheese as the base.

What goes with beer cheese?

Beer cheese is traditionally served with saltine crackers, though it can be found served with various other crackers, most often as an appetizer.

I’m a big fan of making a cheesy dip and dipping pretzels in it, but there are so many other options!

Try serving this dip with a large crudités platter (a beautiful spread of veggies). Or, in the middle of an entertaining snack board (with crudités).

How to make homemade pretzels

So, these bites aren’t your usual pretzel bite, but they are delish! You stat with refrigerated biscuits …

  1. Using a knife, halve each biscuit and pinch into a ball. Set aside.
  2. In a small saucepan, bring 2 cups water and baking soda to a boil, then reduce heat immediately and bring water to a simmer.
  3. Add biscuits in batches and cook until puffy, 60 seconds, then remove with a slotted spoon and place around the edge of an oval 10”-12″ skillet or baking dish (or dish of similar dimensions).
  4. Brush the pretzels with the egg wash and sprinkle with coarse salt.
  5. Pour dip into the center of skillet and sprinkle with remaining 1/4 cup cheddar.
  6. Bake until biscuits are golden and dip is bubbly—32-35 minutes depending on desired brownness.
  7. Garnish with chives and serve hot.

Is Beer Cheese Dip alcoholic?

A typical beer cheese dip recipe has only one cup of beer in a bowl of dip, so the alcohol content is very low!

 

Thickening beer cheese

You shouldn’t have a problem with the dip being thick, with all the cheese in this recipe.

  1. In a medium pot, cook the garlic in olive oil on low heat, then add the milk and beer.
  2. Bring liquids to a simmer. Add in the cream cheese to the pot and soften over low heat. When the cream cheese begins to melt, add in 1/4 cup cheddar, mozzarella, Dubliner, and Dijon, stirring with a whisk until smooth. To taste for salt.
  3. If the cheddar beer cheese is too thin, you can thicken the beer cheese with an extra tablespoon of flour or cornstarch. Mix the flour or cornstarch in a separate bowl with 1/4 cup of the thin beer cheese sauce. Slowly add the new thick sauce back into the beer cheese recipe.

More Cheese Dips to try:

Creamy Cottage Cheese Salsa Dip

St. Patrick’s Day Snack Board

Happy St. Patrick’s Day Charcuterie Board

Beer Cheese Dip – Pub Style [Tidy Mom]

Happy hosting!

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Guinness Beer Cheese Dip Recipe

Ingredients

  • 1/2 c. sharp white cheddar, divided
  • 1/2 c shredded mozzarella
  • 1 c. shredded Dubliner or Gruyere cheese
  • 1/2 c. whole milk
  • 1 8- oz. block cream cheese, softened
  • 1 Tbsp. Dijon mustard
  • 2 Tbsp. freshly chopped chives, plus more for garnish
  • 1 clove garlic, crushed
  • 1/3 c. Guinness or other stout
  • Kosher salt
  • 1 16.3- oz. can refrigerated biscuits
  • 2 Tbsp. baking soda
  • 1 large egg, whisked with 1 Tbsp. water, for brushing biscuits
  • Coarse kosher or sea salt
  • Chives to garnish

Instructions

  • Preheat oven to 350°.
  • In a medium pot, cook the garlic in olive oil on low heat, then add the milk and beer. Bring liquids to a simmer. Add the cream cheese to the pot and soften over low heat—when the cream cheese begins to melt, add in 1/4 cup cheddar, mozzarella, Dubliner, and Dijon, stirring with a whisk until smooth. To taste for salt.
  • Using a knife, halve each biscuit and pinch into a ball. Set aside.
  • In a small saucepan, bring 2 cups water and baking soda to a boil, then reduce heat immediately and bring water to a simmer. Add biscuits in batches and cook until puffy, 60 seconds, then remove with a slotted spoon and place around the edge of an oval 10”-12" skillet or baking dish (or dish of similar dimensions).
  • Brush the pretzels with the egg wash and sprinkle with coarse salt. Pour the dip into the center of skillet and sprinkle with remaining 1/4 cup cheddar.
  • Bake until biscuits are golden and dip is bubbly—32-35 minutes depending on desired brownness.
  • Garnish with chives and serve hot.
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