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Reba McEntire’s beer cheese dip combines sharp white Cheddar with brown ale or lager, garlic, mustard, Worcestershire sauce and a little heat. The reported recipe takes 10 minutes and uses a food processor to turn the ingredients into a smooth dip or spread; it is not a stovetop cheese sauce.
Ingredients for Reba McEntire’s beer cheese dip
- 1 tablespoon unsalted butter
- 2 garlic cloves, minced
- 1 cup (8 ounces) brown ale or lager
- 1 pound (about 4 cups) shredded sharp white Cheddar
- 1 tablespoon Worcestershire sauce
- 1 teaspoon hot sauce
- 1 teaspoon dry mustard
- 1/2 teaspoon Dijon mustard
- 1/4 teaspoon freshly ground black pepper
- A dash of cayenne
- Kosher salt, to taste
The recipe names brown ale or lager as options but does not compare them. Choose one you enjoy drinking; no particular brand is specified.
How to make the dip
- Melt the butter in a small skillet over medium heat. Add the minced garlic and cook, stirring, until fragrant, about 1 minute.
- Pour in the beer, then take the skillet off the heat. Let the mixture cool slightly, about 5 minutes, before blending.
- Put the shredded Cheddar, Worcestershire sauce, hot sauce, dry mustard, Dijon mustard, black pepper and cayenne in a food processor. Process until combined.
- Carefully add the beer mixture and pulse until smooth and creamy, scraping down the bowl as needed.
- Add kosher salt to taste and pulse briefly. Transfer the dip to a serving bowl.
The food processor is essential to the reported method: it combines the beer mixture with the cheese until smooth. The 10-minute total time and five-minute cooling interval are the recipe’s stated directions, not independent timing results.
What to serve with beer cheese
Serve it as a dip or spread with pretzels, crackers, bread or vegetables. Those are optional accompaniments; the recipe itself does not require a particular dipper.
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#1 Best Overall
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LIMOEASY Chilled Dip Bowl (2 Pack), 25oz Ice Serving Bowl with Lid for Parties, Cold Serving Dish for Hummus, Salsa, Guacamole, Sauces, Pasta
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Servings and storage
Related coverage reports a yield of 12 servings. A related recipe page says leftovers can be refrigerated in an airtight container for up to one week; that is the page’s storage note, not independently verified food-safety guidance. The available recipe coverage does not establish a tested make-ahead recommendation.
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