German Beer Cheese Spread Recipe
German Beer Cheese Spread Recipe photo by Taste of Home

German Beer Cheese Spread Recipe

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We’re of German heritage, so we love bold flavors. Cheddar and beer make a tangy dip to serve with pretzels, crackers, pumpernickel and brats. Choose a beer that you really enjoy the flavor of, as it will come through in your finished recipe. —Angela Spengler, Mechanicsburg, Pennsylvania
TOTAL TIME: Prep/Total Time: 15 min.
MAKES:20 servings
TOTAL TIME: Prep/Total Time: 15 min.
MAKES: 20 servings


  • 1 pound sharp cheddar cheese, cut into 1/2-inch cubes
  • 1 tablespoon Worcestershire sauce
  • 1-1/2 teaspoons prepared mustard
  • 1 small garlic clove, minced
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 2/3 cup German beer or nonalcoholic beer
  • Assorted crackers

Nutritional Facts

2 tablespoons (calculated without crackers: 95 calories, 8g fat (5g saturated fat), 24mg cholesterol, 187mg sodium, 1g carbohydrate (trace sugars, trace fiber), 6g protein


  1. Place cheese in a food processor; pulse until finely chopped, about 1 minute. Add Worcestershire sauce, mustard, garlic, salt and pepper. Gradually add beer, while continuing to process, until mixture is smooth and spreadable, about 1-1/2 minutes.
  2. Transfer to a serving bowl or gift jars. Refrigerate, covered, up to 1 week. Serve with crackers. Yield: 2-1/2 cups.
Originally published as German Beer Cheese Spread in Taste of Home Christmas Annual Annual 2014

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Reviewed Nov. 20, 2015

"Good stuff! My German husband approved. Used Hefeweizin- just right beer for it I think. Texture is ok for us."

Reviewed Oct. 24, 2015

"This dip is very good! I used a lighter beer because I don't care for dark beer."

Reviewed Jun. 22, 2015

"Fantastic and easy dip. I made this yesterday for Father's day and it was a huge hit. I've tried it with light and dark beer and the dark beer tends to overpower it a little."

Reviewed Sep. 24, 2014

"This cheese dip has great flavor. Like one other reviewer, I wasn't crazy about the texture of the dip prepared according to the recipe. I decided to heat it in a saucepan over medium heat, stirring often. This gave me a warm, melty cheese dip that we used for soft pretzels and cooked kielbasa. It was great! Also, I used a lighter, lager-style beer instead of a dark German brew."

Reviewed Sep. 14, 2014

"Really like this dip...have made it several times. However, the texture is very grainy. Its not the coarse mustard its the consistency of the cheese itself. I personally don't care but some others seem to have a textural issue. Anyone have any thoughts?"

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