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German Beer Cheese Spread

We love recipes inspired by our German heritage. This tangy spread is fantastic served alongside everything, including pretzels and pumpernickel or crackers and sausage. Choose your favorite beer—the flavor really comes through. —Angela Spengler, Tampa, Florida
  • Total Time
    Prep/Total Time: 15 min.
  • Makes
    2-1/2 cups


  • 1 pound sharp cheddar cheese, cut into 1/2-inch cubes
  • 1 tablespoon Worcestershire sauce
  • 1-1/2 teaspoons prepared mustard
  • 1 small garlic clove, minced
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 2/3 cup German beer or nonalcoholic beer
  • Assorted crackers or vegetables


  • Place cheese in a food processor; pulse until finely chopped, about 1 minute. Add Worcestershire sauce, mustard, garlic, salt and pepper. Gradually add beer while continuing to process until mixture is smooth and spreadable, about 1-1/2 minutes.
  • Transfer to a serving bowl or gift jars. Refrigerate, covered, up to 1 week. Serve with crackers or vegetables.
Nutrition Facts
2 tablespoons (calculated without crackers): 95 calories, 8g fat (5g saturated fat), 24mg cholesterol, 187mg sodium, 1g carbohydrate (0 sugars, 0 fiber), 6g protein.

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  • Megan
    Dec 5, 2019

    This is delicious!!! I followed instructions exactly. I used sharp cheddar and good old Budweiser - because I like it! I used only an eighth of a teaspoon of salt because I use very fine sea salt. I scraped down the sides of the food processor as needed. I just made it and tasted for seasoning, and it is perfect! Mine came out light and fluffy, not chunky or grainy at all. When it was mostly combined and I no longer needed to scrape it down, I actually set a timer for 1 minute and processed on high speed. Thank you for this awesome recipe!

  • patty2222
    Nov 19, 2019

    I absolutely love this!!!! I followed the recipe exactly, used Octoberfest beer, and it is awesome. I made it and let it flavor overnight then took it to a party and everyone wanted the recipe..... Thanks for sharing!!!

  • Maria
    Sep 13, 2019

    have made several times..i think it's the reason some people insist i come to their far, the best has been a mix of an extra sharp, and a sharp cheese. usually better made a day ahead. am going to get crazy and see how it turns out with gouda....wish me luck!

  • ScottsGrace
    Sep 3, 2019

    It doesn't matter that cheddar isn't a German cheese...this is just GOOD! I also used a lighter beer as the dark ones are so strong...I like to cook with them. Since this is not a cooking recipe, I opted for the lighter beer. Still delicious!!

  • Suzanne
    Aug 13, 2019

    The German recipes I've seen in actual German cookbooks call for camembert, but I would agree that a really ripe brie would work. I'm using Laughing Cow Swiss (triangles) instead of cream cheese. I like to serve it with homemade German soft pretzels. No cheddar!

  • Uwe
    Feb 18, 2019

    Mhhh, nobody in Bavaria would even remotely consider Cheddar an ingredient. Never seen a dip like this and I grew up in Munich. My guess is that this is a heavily americanized version of something called Obatzda which is quite popular in southern Germany and Austria. Here's how you make that: really really ripe brie - best a double or triple cream version cream cheese salt pepper finely chopped or grated onions hot paprika powder The brie and cream cheese are equal parts, be generous with the onions (I use white onions, they're not as aggressive) and use salt, pepper and paprika to taste (be bold again). Mesh all of that together - a small food processor may work, I just do it by hand because it's a pretty stiff mixture. Use with pretzels or crackers.

  • peanutsnona76
    Nov 20, 2015

    Good stuff! My German husband approved. Used Hefeweizin- just right beer for it I think. Texture is ok for us.

  • cskrn
    Oct 24, 2015

    This dip is very good! I used a lighter beer because I don't care for dark beer.

  • LindaS_WI
    Jun 22, 2015

    Fantastic and easy dip. I made this yesterday for Father's day and it was a huge hit. I've tried it with light and dark beer and the dark beer tends to overpower it a little.

  • Nan Mock
    Sep 24, 2014

    This cheese dip has great flavor. Like one other reviewer, I wasn't crazy about the texture of the dip prepared according to the recipe. I decided to heat it in a saucepan over medium heat, stirring often. This gave me a warm, melty cheese dip that we used for soft pretzels and cooked kielbasa. It was great! Also, I used a lighter, lager-style beer instead of a dark German brew.