Beef, Beer & Cheese Dip

Beef, Beer & Cheese Dip

This protein-filled take on traditional beer cheese from Chef Ryan Clark will get your tailgate off to a great start.


Beef, Beer & Cheese Dip

  • 1 pound 90/10 Ground Beef
  • 1 Tablespoon Canola Oil 
  • 1 Tablespoon Favorite Taco Seasoning (or use our blend below) 
  • 1 Jalapeno, Minced 
  • 1 Small Onion, Thinly Sliced 
  • 1 Clove Garlic, Chopped 
  • 1/2 Cup Beer, Pilsner 
  • 2 Cups Heavy Cream 
  • 12 ounces American Cheese 
  • 4 ounces Pepper Jack Cheese
  • 1 Lime, Zested
  • 2 Tablespoons Cilantro, Chopped

Taco Seasoning Blend

  • 1 Tablespoon Kosher Salt
  • 1 Tablespoon Ground Chili Powder
  • 1 teaspoon Cumin, Ground
  • 1 teaspoon Garlic Powder
  • 1 teaspoon Onion Powder
  • 1 teaspoon Chipotle Powder
  • ¼ teaspoon Black Pepper, Ground


Beef, Beer & Cheese Dip:

  1. In a large sauté pan, heat the canola oil over medium heat and add the ground beef.  Cook the beef thoroughly and season half way through with the taco seasoning.
  2. Remove the beef from the pan and reserve.
  3. Add the onion and jalapeno to the sauté pan and season lightly with salt.  Cook 3-5 minutes until tender.  Add the chopped garlic and sauté an additional minute.  Add 2/3 of the ground beef back to the pan and deglaze with the beer.
  4. Add the heavy cream and bring to a simmer.
  5. Stir in the cheeses and cook over low heat until thickened.  Taste and adjust seasoning as needed.
  6. Add the beef, beer and cheese sauce to a serving bowl and garnish with the reserved ground beef, lime zest, taco seasoning and cilantro.
  7. Serve warm with tortilla chips and French fries.

Taco Seasoning Blend:

  1. Mix all spices together in a mixing bowl until combined.


  1. Extra taco seasoning for garnish.
  2. Chips and French fries for dipping.


Nutrition information per serving, 8 servings: 543 Calories; 47.0 g Total Fat (26.0 g Saturated Fat; 1.4 g Trans Fat; 2.2 g Polyunsaturated Fat; 12.2 g Monounsaturated Fat); 161.0 mg Cholesterol; 955.0 mg Sodium; 5.0 g Total Carbohydrate; 0.4 g Dietary Fiber; 3.1 g Total Sugars; 0.0 g Added Sugars; 25.0 g Protein; 597.8 mg Calcium; 1.7 mg Iron; 326.0 mg Potassium; 1.2 mcg Vitamin D; 0.3 mg Riboflavin; 6.4 mg Niacin NE; 0.3 mg Vitamin B6; 1.9 mcg Vitamin B12; 420.0 mg Phosphorus; 4.2 mg Zinc; 19.8 mcg Selenium; 66.8 mg Choline

A serving of this recipe provides an excellent source of protein, riboflavin, niacin, vitamin B12, zinc, selenium, calcium and phosphorus and a good source of vitamin B6 and choline.

Chef Ryan Clark