Loaded Beer Cheese Dip is easily made in one pan. It’s perfect for game day or anytime you’re craving something cheesy. Serve it with crackers, baguette, or broccoli florets for dipping.
This post was developed in paid partnership with Zatarain’s. Thank you for being supportive of me working with brands I use and love!
Dip is a quintessential finger food that makes an appearance at every tailgate, and I’m taking it to the next level with this LOADED BEER CHEESE DIP.
It’s quick and easy to make, ready in 20 minutes, but most importantly, it’s made with ingredients I usually have at home.
BEER CHEESE DIP INGREDIENTS
This dip comes together using only 10 ingredients:
- Zatarain’s sausage
- cheddar cheese
- mozzarella cheese
- heavy cream
- red onion
- cherry tomatoes
- arrowroot powder
If you don’t have arrowroot powder at home, you can use cornstarch. For the beer, I used a Mexican lager beer but you can use any light beer you have around the house.
I used Zatarain’s pork sausage for this recipe because it’s incredibly juicy, full of Cajun flavors, and simple to make. It’s so good, I was snacking on it the whole time I was making this!
If you’re wondering where to buy this succulent sausage, you can find it at your local Food Lion and Sam’s Club.
When the dip is finished, it will look like this:
Ooey, gooey, and sooo cheesy! Just the way a beer cheese dip should be.
KITCHEN TOOLS YOU NEED FOR THIS RECIPE
HOW TO MAKE BEER CHEESE DIP
This tasty dip comes together in just three easy steps, yep you heard that right, only three steps!
1. Cook the sausage. Zatarain’s lists a number of ways to cook the sausage on the back of the package. I chose to cook mine in my indoor grill. It only took 8 minutes to cook! Alternatively, you can heat it in the microwave or cook it in the pan you’re using for the beer cheese dip to get an extra smoky flavor throughout the dip.
When the sausage is cooked, dice it into small, bite sized pieces. If you prefer even smaller pieces, you can try mincing the sausage.
Note: using a serrated knife will allow you to slice the sausage cleanly and easily.
2. Heat heavy cream and beer. In a large skillet, add beer and heavy cream, and heat on medium heat for about 5 minutes. You want to get it nice and hot, but not to the point where it’s boiling. Make sure you stir the mixture constantly.
The purpose of this step is to cook off most of the alcohol but keep the beer flavor.
3. Mix in the cheese. In a small bowl, whisk the arrowroot powder with 1 tbsp of water, and slowly add it to the skillet with 1 cup of cheese, stirring constantly until all the cheese has melted. Continue adding the cheese, 1 cup at a time until it has completely melted. Then mix in the sausage and half the chives.
To garnish the dip, I topped it with thinly sliced radishes and diced red onion for texture, cherry tomatoes, sliced jalapeÃ±os, and more chives. You can top it with whatever ingredients you love most!
Serve the dip hot with soft pretzel bites, fresh vegetables, or chips.
In this beer cheese recipe I used a thick cut pre-shredded cheese because it melts so much better than the finely shredded cheeses.
I used my indoor grill (I’m obsessed with it!) to cook the sausage. I preheated it to the lowest setting and grilled it for 10 minutes. To slice it, I used a serrated knife to get a nice clean cut.
The toppings for this dip are totally customizable, you can even make vegetarian by putting the sausage on the side! I topped mine with jalapeÃ±os, chives, radishes, cherry tomatoes, and red onions.
HOW TO REHEAT BEER CHEESE DIP
The reason I love making beer cheese dip in my cast iron skillet is because it makes it so easy to reheat for a tailgate! You can throw the skillet on the grill, covered with foil at low heat for 5-10 minutes to easily reheat it.
Cast iron pans also stay warm for a long time, so once you pull it off the grill, the pan will act as a heater for the beer cheese dip!
This is the one I’ve been using for years, and I LOVE it!
CAN I FREEZE BEER CHEESE DIP?
I don’t recommend freezing any sort of cheese dip because the ingredients will separate and the texture won’t be the same after reheating. It’s best to serve this dip fresh out of the skillet!
HOW LONG WILL IT LAST IN THE FRIDGE?
If you want to refrigerate the dip, place it in a glass airtight container. I prefer glassware to store my beer cheese dip because it makes it easier to reheat. Beer cheese dip can be stored up to 3 days.
Beer Cheese Dip is perfect for any football party, Super Bowl, or any time you need to throw a quick appetizer together!
OTHER GAME DAY RECIPES YOU MIGHT LIKE
- Crispy Air Fryer French Fries
- Crispy Air Fryer Chicken Wings
- 5 Ingredient Air Fryer Zucchini Chips Recipe
- Easy Blackened Shrimp Recipe
WANT TO TRY THIS BEER CHEESE DIP RECIPE?
PIN IT to your game day recipes, appetizer recipes, or cheese dip recipes board to save it for later!
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Did you make this recipe? Post a photo on Instagram and tag me @JZEATS or #JZEATS so I can see! Leave a comment below and let me know what you think, too!
Beer Cheese Dip
- 1 Zatarain's sausage link
- 2 cups cheddar cheese
- 2 cups mozzarella cheese
- 1.5 cups beer*
- 2 cups heavy cream
- 1/4 cup red onion, diced
- 1/4 cup cherry tomatoes, quartered
- 1/2 tablespoon paprika
- 1 tablespoon arrowroot powder
- 2 tablespoons chives, finely chopped
- Cook the sausage according to the package instructions. I grilled mine for 10 minutes. Then dice the sausage into small pieces.
- In a large cast iron skillet, heat the heavy cream and beer on medium heat until hot and smoking (not bubbling), about 5 minutes. Stir the mixture constantly.
- In a small bowl, mix together 1 tbsp of water and 1 tbsp of arrowroot powder. Then add it to the skillet and mix until fully combined. Then begin adding the cheese, 1/4 of a cup at a time and mixing constantly until smooth. Next, stir in the sausage and half the chives.
- Garnish the beer cheese dip with red onion, tomatoes, and the remaining chives. Serve hot with your favorite chips and vegetables for dipping.
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