Ranch Beer Cheese Dip (Hot or Cold)
Creamy Hidden Valley ranch beer cheese dip is perfect for game days, parties & weekend snacking. Easy to make and packed with a zesty flavor everyone will love!
Servings: 12
Calories: 258kcal
Equipment
- Food Processor (or use an electric hand mixer)
- Large skillet (if making hot dip)
Ingredients
- 16 ounces cream cheese (2 8-ounce blocks) softened and cut into cubes
- 1 ounce dry ranch seasoning mix packet
- 2 teaspoons stone ground mustard
- 1 garlic clove minced
- 2 ½ cups shredded sharp cheddar cheese
- ½ cup shredded monterey jack cheese
- ½ cup beer I used Sierra Nevada Pale Ale
- fresh chopped green onions or parsley for garnish optional
Optional Dippers for Serving
- pretzels (soft or hard), crackers, crusty bread, chips or fresh vegetables
Instructions
To make cold dip:
- Combine the cream cheese, cheddar cheese, monterey jack cheese, ranch dressing mix, mustard, and garlic in a food processor bowl and process until smooth. Scrape down the sides and blend again as needed. If using a hand mixer, combine ingredients into a large bowl and mix together on medium speed until the cream cheese is smooth and creamy and the ingredients are well combined.16 ounces cream cheese (2 8-ounce blocks), 1 ounce dry ranch seasoning mix packet, 2 teaspoons stone ground mustard, 2 ½ cups shredded sharp cheddar cheese, ½ cup shredded monterey jack cheese, 1 garlic clove
- Slowly add the beer and continue to mix together until well blended.½ cup beer
- Transfer to a bowl, cover with plastic wrap and chill until ready to serve. (Chilling also gives time for the flavors to come together.)
- When ready to serve, garnish with fresh chopped green onions or parsley if using.fresh chopped green onions or parsley for garnish
To make hot dip:
- In a medium skillet over medium heat, melt the softened cream cheese.16 ounces cream cheese (2 8-ounce blocks)
- Slowly mix in the beer, whisking until smooth and well combined.½ cup beer
- Mix in the ranch dressing mix, mustard, and garlic.1 ounce dry ranch seasoning mix packet, 2 teaspoons stone ground mustard, 1 garlic clove
- Turn off and remove the pan from the heat. Add the shredded cheese a little at a time and mix it in until fully melted.2 ½ cups shredded sharp cheddar cheese, ½ cup shredded monterey jack cheese
- Transfer to a serving bowl and garnish with fresh chopped green onions or parsley.fresh chopped green onions or parsley for garnish
Notes
- Strong-tasting beers like lagers, pale ales and IPAs work best with this recipe. Avoid fruit flavored or floral beers.
- You can also substitute with a full-flavored non-alcoholic beer if preferred.
- Use freshly shredded cheese for best melting.
- Optional dippers aren't included in the nutritional information.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat: slowly heat in the microwave or on the stovetop, stirring frequently, until heated through.
Nutrition
Calories: 258kcal | Carbohydrates: 4g | Protein: 9g | Fat: 22g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 66mg | Sodium: 488mg | Potassium: 77mg | Fiber: 0.04g | Sugar: 2g | Vitamin A: 780IU | Vitamin C: 0.1mg | Calcium: 240mg | Iron: 0.1mg