Perfect beer cheese recipe for Oktoberfest! Smoked Gouda adds the perfect touch. Serve with soft pretzels.

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Recipe Summary

prep:
10 mins
cook:
20 mins
total:
30 mins
Servings:
20
Yield:
20 servings
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Ingredients

20
Original recipe yields 20 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat cream cheese and processed cheese food together in a sauce pan over low heat until melted, 5 to 10 minutes. Slowly stir beer into cheese mixture until thoroughly mixed. Add Gouda cheese, mozzarella cheese, and provolone cheese to beer-cheese mixture, stirring continually until smooth, 5 to 10 minutes. Stir Worcestershire sauce, brown sugar, horseradish, garlic, mustard, salt, and pepper into cheese mixture until well mixed and heated through, about 10 more minutes.

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Nutrition Facts

143 calories; protein 7.6g 15% DV; carbohydrates 3.5g 1% DV; fat 10.5g 16% DV; cholesterol 34.3mg 11% DV; sodium 343.8mg 14% DV. Full Nutrition

Reviews (7)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/02/2015
Delicious! This worked out great because I had a lot of leftover cheeses from a meat/cheese tray that we had on New Year's Eve. I did sub smoked cheddar for the smoked provolone b/c that's what I had but everything else was just as is. I didn't have soft pretzels on hand so we just used regular pretzels and that was fine but I can't wait to get to the store to get some soft pretzels. Really great combo of flavors...I will def be making this again YUM! Thanks for sharing.:) Read More
(2)

Most helpful critical review

Rating: 3 stars
07/09/2015
Maybe I messed it up. But it was really difficult to keep the proper consistency and it just tasted like it was missing something. A few people liked it and a few people didn't. Read More
(1)
8 Ratings
  • 5 star values: 6
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
01/02/2015
Delicious! This worked out great because I had a lot of leftover cheeses from a meat/cheese tray that we had on New Year's Eve. I did sub smoked cheddar for the smoked provolone b/c that's what I had but everything else was just as is. I didn't have soft pretzels on hand so we just used regular pretzels and that was fine but I can't wait to get to the store to get some soft pretzels. Really great combo of flavors...I will def be making this again YUM! Thanks for sharing.:) Read More
(2)
Rating: 5 stars
11/22/2014
This was delicious. I made soft pretzels to go with it and everything was gone by the end of of the night. Personal preference: I'd add more beer to make the cheese just a touch thinner but the flavor was on point. I will definitely make this again! Read More
(2)
Rating: 3 stars
07/09/2015
Maybe I messed it up. But it was really difficult to keep the proper consistency and it just tasted like it was missing something. A few people liked it and a few people didn't. Read More
(1)
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Rating: 5 stars
10/28/2016
It came out perfect with a smooth creamy texture. I don't normally drink beer but the one I used was labeled a brown ale and described as "a toasty fall seasonal beer" I think it gave it a really rich flavor. So good with big soft pretzels! Made a large amount and good for a crowd Read More
(1)
Rating: 5 stars
06/20/2016
Definitely a keeper! I didn't have gouda so I used sharp cheddar and added more beer to keep it thinner per other recommendations. So tasty! Read More
(1)
Rating: 4 stars
09/28/2020
The texture turned out nice but the flavor needed tweaking for my tastes. I recommend starting with less Worcestershire and adding it after you’ve tasted, because you might have pretty salty cheeses. I also added a little cayenne and smoked paprika. “4 slices” is a vague descriptor, but I assumed it would be about 4 oz and that seemed right. Read More
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Rating: 5 stars
09/19/2016
Made exactly as directed (I only subbed swiss instead of gouda cause I had it) and it was fantastic! Fair warning it does make A LOT. Like 3x what we needed for a party of 10 people. I made it as a dipping sauce for some sausage cheese balls. It is so delicious that I'm glad there's so much leftover. Now I can make soft pretzels to finish it off. Maybe I'll share. Next time I will try the suggestions to add more beer to thin it out more like a sauce though I thought the consistency as-is was fine for a dip. Read More