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Beer Cheese

I like to serve this zesty and bold cheese spread with crackers and veggie dippers. It's great to take along to picnics.
  • Total Time
    Prep: 30 min. + chilling
  • Makes
    3 cups


  • 1/3 cup beer or nonalcoholic beer
  • 4 ounces cream cheese, cubed
  • 3 ounces crumbled blue cheese
  • 1/4 cup Dijon mustard
  • 2 tablespoons grated onion
  • 1/2 to 1 teaspoon hot pepper sauce
  • 1 garlic clove, minced
  • 3 cups shredded cheddar cheese
  • Assorted crackers


  • In a small saucepan, bring beer to a boil. Remove from the heat and cool to room temperature.
  • In a food processor, combine the beer, cream cheese, blue cheese, mustard, onion, pepper sauce and garlic. Add cheddar cheese; cover and process until well blended. Transfer to a bowl. Cover and refrigerate overnight.
  • Let cheese stand at room temperature for 30 minutes before serving. Serve with crackers.
Nutrition Facts
2 tablespoons: 84 calories, 7g fat (5g saturated fat), 23mg cholesterol, 212mg sodium, 1g carbohydrate (0 sugars, 0 fiber), 4g protein.

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Average Rating:
  • muddrose8
    May 22, 2013

    My family and friends love this recipe, but if you don't love blue cheese you will not like it at all! I always get asked for the recipe. My son in law will put a little out and hide the rest in the refrigerator for himself to eat later.

  • Mama_B
    Jan 28, 2010

    The blue cheese kills it. Just kills it. Blech.

  • jayla50
    Nov 29, 2009

    This was horrible!! We threw it aways.

  • HBcook
    Oct 27, 2009

    Wow! I don't think the other reviewer liked this. We thought it was good overall. I think the mustard comes through too strong. I don't know why it's called "beer" cheese since there is so little beer in the recipe.

  • KellieW
    Dec 18, 2008

    This was the worst cheese spread I have ever had! I followed the recipe as is and it tasted awful!