Beer dip is a tradition in Wisconsin. You will find it at almost all football gatherings, graduation parties or function requiring someone to bring a dish to pass. It’s a combination of two types of cheese and beer, so you have all your basic Wisconsin food groups there. It has a really unique flavor, making it a great alternative to your regular chips and dip. You can even vary the flavor by using various types of beer, but you can use any you have on hand.
This recipe was taught to me by my friend, Sarah, and for some reason it took me a really long time for me to remember how to make it. I had to keep having her remind me how to make. I finally wrote it down and photographed it last year (so please excuse the not-so-great photo), but I somehow forgot all about it until I was scrounging through my photography archives the other day. So I just had to share, especially since there aren’t many more football gatherings left this year.
Looking for more great dips? These recipes are always a hit with crowds:Print
Wisconsin Beer Dip
- Yield: 16
- 2 8-ounce packages cream cheese, softened
- 1/3 – 1/2 cup beer
- 1 1-ounce packet ranch dressing mix
- 1 1/2 cups shredded cheddar cheese
- Pretzels, for serving
- In a small bowl, mix together the cream cheese, beer and ranch seasoning until smooth.
- Spread mixture evenly over a plate or serving platter.
- Top with shredded cheese. Serve with pretzels.
- Calories: 0
- Sugar: 0 g
- Sodium: 0 mg
- Fat: 0 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 0 g
- Fiber: 0 g
- Protein: 0 g
- Cholesterol: 0 mg