Beer Cheese Dip

This is by far, and hands down, the most addictive dip I have ever eaten. David’s aunt Jane has always made it for days at Bark Lake in Wisconsin for family get-togethers. It’s fun to watch people eat it, after the first bite, the continual dipping into the bowl until the last creamy bits are completely scraped out. It’s better to use the Hidden Valley Dips Mix over the Hidden Valley Dressing Mix, it has more flavor. Feel free to add more if you want (like Jane does.)

2 (8oz.) packages Philadelphia cream cheese
1 packet Hidden Valley Dips Mix- The Original Ranch
6-8 oz. shredded sharp cheddar cheese
½-¾ cup beer of choice (I used Leinenkugel’s Honey Weiss this time)
Some sliced scallions or chives (optional)

Let the cream cheese sit on the counter at room temperature until soft. Place the cream cheese, ranch, cheese, and ½ cup of beer in a stand mixer and whip until smooth, or stir by hand until smooth.  Gradually add more beer if desired, to reach the consistency you want. This is best served with pretzels! I love Snyder’s butter snaps.

Store any leftovers in the fridge. The next time you serve, you can stir more beer in to loosen the cold dip, which will have hardened a bit. However, I’m guessing there won’t be any leftovers!

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One Reply to “Beer Cheese Dip”

  1. Thought I recognized this recipe sooooo good

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