Spicy Beer Cheese Dip | Michigan Made Recipes

Hi, Mitten Crate fans! I’m Lori, and I’m the author of the food blog Foxes Love Lemons. I live in Ferndale, and went to culinary school at Schoolcraft College. Shortly after I graduated, I started blogging to share simple yet special recipes that encourage people to enjoy the act of cooking at home.

It would not be a stretch to say that dip is one of my favorite foods. Chips and dip, veggies and dip, crackers and dip. Basically just all the dips. One of my favorites is beer cheese dip. When I saw the Backwoods Mustard Co. Sweet Jalapeño mustard in the November Mitten Crate, I knew I could use it to make a spicy version of classic beer cheese. Obviously, you also need beer for this recipe, so make sure you pick a Michigan beer! IPA works well here, so I used Short’s Brewing Co. Dan’s Pink Skirt IPA.

Please enjoy, and be sure to check out my blog, as well as follow me on Facebook, Twitter and Instagram for new recipes!

Spicy Beer Cheese Dip

Yield: about 3 cups dip

Prep Time: 15 minutes


  • 2 garlic cloves, chopped
  • 12 ounces sharp cheddar cheese, shredded
  • 8 ounces cream cheese, softened
  • 1/2 cup beer (preferably pale ale)
  • 2 tablespoons Backwoods Mustard Co. Sweet Jalapeño mustard
  • 2 teaspoons sriracha, plus additional for garnish (if desired)
  • 1 teaspoon Worcestershire sauce
  • 1/4 teaspoon ground black pepper


  1. Place all ingredients in food processor fitted with knife blade attachment and process until smooth. Cover and refrigerate at least 1 hour, or up to 3 days, to allow flavors to develop. To serve, garnish with additional sriracha, if desired.

Please visit Lori’s site Foxes Love Lemons for more great ideas!

Spicy Beer Cheese Dip