Warm Chorizo Beer Cheese Dip is an easy appetizer for game day! Spice up your standard cheese dip with ground chorizo and your favorite ale!
This creamy, spicy Warm Chorizo and Beer Cheese Dip is the perfect party food. Similar to a rotel dip, this cheesy tailgate favorite is so simple! You can make it the day before the big game and enjoy it on delicious homemade pretzel bites — or bread, or crackers, really anything carb-y.
WARM CHORIZO AND BEER CHEESE DIP
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Football season is a pretty big deal around my house. Whether we’re home or out, we are always surrounded by friends and family. I love to try new recipes, and game days give me the perfect excuse! Beer cheese dip is always requested.
This easy beer cheese dip is a rich, creamy cheese sauce with a smokey flavor that’s truly irresistible. Since I was making this for a group of hungry guys, I wanted to make it heartier. I cooked some spicy ground chorizo and added it to the dip. I have to say, the cheese dip was good on its own but chorizo made it out of this world!
Beer Cheese Dip Ingredients
CHORIZO: Sometimes you want a little more than cheese in your dip. Ground chorizo is such a great protein because it’s super flavorful and brings a special spice. You can use other ground meats, but this traditional Mexican pork sausage is perfect smothered in a creamy cheese dip.
CHEESE: I use a mixture of sharp cheddar cheese and smoked gouda in my beer cheese dip. You can use white cheddar, Colby jack, or any cheese that easily melts. I like to use 2 different kinds of cheese for a more complex flavor.
To make my beer cheese dip recipe stand out, I also add dry mustard, Worcestershire sauce, and a little hot sauce to the mix for a little tang.
What Beer is Best for Beer Cheese?
I love cheese dips of all varieties, but there’s something about the extra flavor you get with a beer cheese dip. But, what’s the best beer for beer cheese dip?
The short answer is: You can use your favorite beer! I picked up a pale ale from a local microbrewery, and I loved the flavor so much that I decided to give it a try in a beer cheese dip. It was perfect!
You want to aim for a light-colored beer, like an ale, a pilsner, or a lager. If you want a super-strong beer flavor, you can use a darker option.
Remember: The color of the beer affects the cheese dip!
How to Make Beer Cheese Dip
- First, add the chorizo to a skillet over medium-high heat and cook until browned all the way through. Drain off the grease.
- Then, make a roux in a heavy bottom saucepan with melted butter and flour. Slowly add the flour to the hot melted butter, and don’t stop stirring! You’re looking for a blonde roux, so only a few minutes.
- Now, slowly add the milk and beer, whisking the entire time.
- Next, bring the mixture to a simmer and add the cheese a little at a time. Keep stirring until it’s super smooth and completely melted.
- Finally, add the chorizo and done!
I served my dip with some homemade pretzel bites, but you can use your favorite crusty bread, crackers, or tortilla chips. My husband even asked to pour it over a chili dog the next time I make it!
Does Beer Cheese Dip Have Alcohol?
With a title like beer cheese, it makes you wonder when there are little hands around.
However, this is the perfect dish to serve to all ages — because who doesn’t love meat and cheese.
Like most recipes with alcohol, the majority of the alcohol burns off during the cooking. Since it’s only a small amount compared to the volume of the recipe total — I use less than a cup of beer in this recipe — you definitely won’t get drunk from this appetizer.
My Favorite Game Day Recipes
- Ham and Cheese Sliders
- Buffalo Chicken Deviled Eggs
- Bacon and Rotel Cups
- No-Bake Apple Cheesecake Dip
- Air Fryer Chicken Wings
- More APPETIZER recipes…
Tools used to make this Warm Chorizo and Beer Cheese Dip recipe
Skillet: Always make sure your skillet is big enough when browning meat like beef or chorizo. This one has super tall sides to keep the grease out of the fire.
Saucepan: When you’re making a roux, you want a heavy-bottomed pot so there are no hot spots. This one is my favorite because there’s plenty of room for extra cheese!
*This post originally posted on 09/04/2016.
- Place a large skillet over medium-high heat. Add ground chorizo and cook until it is fully browned and cooked through. Drain grease and set to the side.
- Melt the butter in a saucepan over medium heat. Create a roux by adding the flour to the melted butter. Stir continuously as flour cooks for 2-3 minutes.
- Slowly add milk and then beer to the roux, whisking until it is fully combined.
- Turn the heat up to medium-high and bring the mixture to a simmer.
- Add ground mustard, Worcestershire sauce, and hot sauce (if using). Continue cooking for 5-6 minutes or until the mixture thickens.
- Add cheddar cheese and smoked Gouda cheese a little at a time. Stir in the cheese until all of it has been added and the mixture is smooth.
- Add cooked chorizo and stir to combine. Add salt and pepper to taste. Serve warm.