Cheese-Based Dips for Parties

Cream cheese does the stabilizing, so there is no roux to make.

This page gives that one recipe in full, then runs through the other dips worth making and what each needs. The sauce science behind all of them is in why cheese sauce splits, and the pourable base is the cheese sauce recipe.

Cheese dips at a glance

This cheese dips table shows the warm beer cheese dip's numbers so you can plan the party.

How to make a warm beer cheese dip

A warm beer cheese dip comes together in one pan in about ten minutes, and the order matters: cream cheese first, then beer, then cheddar off the heat.

Ingredients for warm beer cheese dip

The ingredients for warm beer cheese dip are short, and the cheddar is the one to buy carefully.

• 4 oz (115 g) cream cheese, softened and cut into cubes
• 1/2 cup (120 ml) lager or pale ale, at room temperature
• 8 oz (225 g) sharp cheddar, coarsely grated from a block
• 1 teaspoon Dijon or spicy brown mustard
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon garlic powder
• 1/4 teaspoon smoked paprika
• 1 pinch cayenne pepper
• Salt to taste

Steps for making warm beer cheese dip

These steps for making warm beer cheese dip keep the heat low so the cheddar melts without splitting.

1. Combine the cream cheese and beer in a small saucepan over low heat, whisking for 2 to 3 minutes until the cream cheese dissolves and the liquid is smooth and slightly thick.
2. Whisk in the mustard, Worcestershire, garlic powder, paprika and cayenne.
3. Take the pan off the heat and let it sit for 30 seconds.
4. Add the cheddar a handful at a time, stirring until each handful melts before the next goes in; the dip should look glossy and thick.
5. Taste and add salt if needed; if the dip is too stiff, whisk in beer a tablespoon at a time.
6. Serve warm in a small bowl or skillet with soft pretzels, bread cubes, apple slices or celery, and keep it over the lowest heat or in a small slow cooker set to warm, stirring now and then.

The best cheese for cheese dips

The best cheese for cheese dips is one that melts without turning greasy: sharp cheddar for flavor, Monterey Jack for creamy melt, and American cheese when you want a guarantee. Cheddar aged 6 to 9 months is a safe pick. The FDA cheddar standard allows no emulsifying agents, so cheddar needs a stabilizer in the dip, and cream cheese, evaporated milk or a roux supplies one. A pinch of sodium citrate does the same job, as Cook's Illustrated explains.

Grate cheese from a block; bagged shreds carry anti-caking powder that can make a dip gritty. For more options, see the best melting cheeses. Beer choice is flexible: a lager or amber ale gives gentle malt, while a hoppy IPA turns bitter once reduced. The beer and cheese pairing guide covers more.

Other cheese dips worth making

Other cheese dips for a party table each solve the same problem, keeping cheese smooth, in a different way.

• Queso: Monterey Jack and mild cheddar melted with evaporated milk, or with a few slices of American cheese, plus green chiles. The processed slices carry emulsifying salts, which is why processed cheese melts so smoothly; Velveeta is the classic version.
• Baked cheese dips: cream cheese, sour cream and a melting cheese such as mozzarella or Monterey Jack, mixed with spinach and artichoke or buffalo chicken and baked until bubbling at 375°F (190°C), about 20 minutes. Cream cheese holds it together.
• Pimento cheese: a cold, spreadable cheddar dip with mayonnaise and pimentos, handled in the homemade pimento cheese recipe.
• Fondue: a melted cheese dip for bread and vegetables, covered in the cheese fondue guide.

Keeping cheese dips smooth and warm

Keeping cheese dips smooth means low, steady heat, stirring, and a little extra liquid on hand. A dip held too hot tightens and oils off, while one left to cool turns stiff. A small slow cooker on warm, or a skillet on a hot plate at its lowest setting, works for a few hours of party.

When a dip goes stiff, stir in a spoonful of warm beer or milk. If it has started to separate, take it off the heat and whisk in a spoonful of cream cheese. For food safety, USDA guidance is to refrigerate leftover dip within 2 hours rather than leaving it out all evening, and to reheat it to 165°F.

Make-ahead and storing cheese dips

Make-ahead cheese dips like the beer cheese version keep covered in the refrigerator for 3 to 4 days, and they set firm when chilled. Reheat on low heat with a splash of beer or milk, stirring. Baked dips can be assembled a day ahead and baked just before guests arrive; the beer cheese version also works cold as a spread.

Questions about cheese dips

These questions about cheese dips come up most when planning a party.

What cheese makes the best cheese dip?

The best cheese for a cheese dip is a sharp cheddar paired with cream cheese, or Monterey Jack for a milder, creamier result. American cheese is the safest choice for a queso.

How do you keep cheese dip from getting hard?

Keep cheese dip from getting hard by holding it over very low heat and stirring in a spoonful of warm milk or beer when it stiffens.

Can cheese dips be made ahead of time?

Cheese dips can be made ahead and refrigerated for 3 to 4 days; reheat gently with a splash of liquid.

Why is cheese dip greasy?

Cheese dip turns greasy when it gets too hot or has no stabilizer such as cream cheese. Take it off the heat and whisk in cream cheese or warm milk.

What do you serve with cheese dips?

Serve cheese dips with soft pretzels, tortilla chips, crusty bread, apple slices, celery and broccoli florets.

A cheese dips plan for your next party

A cheese dips plan for your next party is simple: pick one warm dip, the beer cheese above, and one cold or baked option, and set both out with different dippers. Grate the cheese fresh and keep the heat low. If the party leans toward queso or fondue, follow the linked guides.