Roasted Garlic and Parmesan Beer Cheese Dip

Roasted Garlic Parmesan Beer Cheese Dip2  (Roasted Garlic & Parmesan Beer Cheese Dip)

There are a few ingredients that I have to restrain myself from adding to everything I make. On that list are the following: Sriracha, bacon, goat cheese and roasted garlic.

As you can clearly discern, beer is not in that line-up. Because I never try to hold back the urge to add beer.

Two of those four ingredients did manage to coerce their way into this dip, bulldozing my yearning for variety with their seductive culinary appeal. Roasted garlic is an amazing substance. Once you start to roast your own, and realize that with less than a dollar and 5 minutes of active time you can created the most addictive and flavorful ingredient with your own hands, you may come to understand why I was powerless to resist.

On a side note, I served this dip at a party and was all at once horrified and flattered to find a guy I barely know licking the bowl. I’ll take that as a good sign, and a validation for submitting to the powers of roasted garlic.

For this recipe I used  Saison du BUFF, a joint effort from Stone, Dogfish Head and Victory breweries. A Holy Trinity of Craft Beer splendor that produced a Sasison Messiah to lead us into the new world of craft beer glory. It is out now, try and get your hands on a bottle, while you can.

If you can’t get your hands on the Saison du BUFF, I’ve also really loved this with an IPA.

Roasted Garlic & Parmesan Beer Cheese Dip


  • 2 large heads of garlic
  • 2 tbs olive oil
  • 12 oz cream cheese
  • 1 1/2 cup Reggiano or Parmesan cheese, plus an additional 1/4 cup for top
  • 6 oz smoked Gouda or smoked mozzarella cheese
  • 1 cup Saison or IPA beer
  • 1 tsp red chili sauce (such as Sriracha)
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1 tbs cornstarch (very important. Keeps the dip from separating)
  • 1/4 cup chopped scallions (green onions)


  • Preheat oven to 425.
  • Cut the top tip of each head garlic off, just enough to expose all of the cloves. Place each head on a separate piece of tin foil. Drizzle with olive oil and seal the foil around the garlic.
  • Place both garlic packets on a baking sheet or baking dish. Roast in the oven for 30 minutes. Remove from oven and allow to cool.
  • Reduce oven temp to 350.
  • In a food processor, add the cream cheese, 1 1/2 cup reggianno, gouda, beer, red chili sauce, salt, pepper and corn starch. Squeeze the roasted heads of garlic until the soft cloves comes out, add the roasted cloves to the food processor, taking care that none of the papery garlic skin is added to the food processor. Discard the empty garlic head. Process until well combined.
  • Add to a baking dish, top with the remaining 1/4 cup cheese.
  • Bake at 350 until melted and the top has started to turn a light golden brown, about 35-40 minutes. Remove from oven, top with green onions, serve warm.


Use a saison or a wheat beer if you want a more subtle beer flavor, use an IPA for a bigger, bolder beer taste.

Roasted Garlic Parmesan Beer Cheese Dip via @TheBeeroness

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86 thoughts on “Roasted Garlic and Parmesan Beer Cheese Dip

  1. holy moly. my husband would DIE if i brought this to the table. reminds me of my friend’s beer cheese soup. so, so good.

    i’ve got a few bottles in the fridge and need suggestions of foods to make with them. help? one tecate. an agave wheat. a honeysuckle white(? i think)?

    1. I’m not a fan of Tecate, too bland for my taste. Although I would choose it over a Corona. But the Agave Wheat would make excellent biscuits, and for the Honeysuckle Wheat (from Coronado, I think), maybe a caramel sauce or pancakes.

  2. I have a weakness for garlicy cheese dips with green onion! I come across this all the time in your recipes, but I never thought to add beer to change up a cheese dip…Brilliant as always! I’d probably smear this dip all over flatbread or consume a whole bag of chips just to get more of the dip in my mouth. Addicting, I tell ya! :) Have a fun 4th of July!

  3. I harvested my garlic two days ago and made this recipe that night. So good.. My father claims it is the best dip he has ever had……

  4. I can never use enough roasted garlic… I just can’t help myself. This dip looks perfect for my garlic obsession!

  5. Smart guy licking the bowl but he could have just flushed it like everyone else…wait, oh you meant the dip bowl, ahhh 😉 Seriously I’d have done the same with that list of ingredients,

  6. I spottend your dip on tasty kitchen and boy, does that look good! It has some of favorite ingredients in their too such as parmesan ( all cheese really) and garlic. I haven’t been doing a lot of cooking or baking with beer but now that I discovered your blog I think I might just change that. Looks so good!

  7. I am making this now. Unfortunetly I have no access to the colaberation beer. I am using Magic Hat’s Not Quite Pale Ale… We will see.

  8. My friend posted this recipe to my page, and I about fell over drooling just from reading the title. Beer? Cheese? Garlic? DUH! (Yes, my friend knows me well.) I am SO going to making this sometime very soon. (By the way, if I didn’t mention it, you are my new hero….)

    While I am a beer guy, I am not really familiar with sasions that much (just tried my first one the other day, actually). Just out of curiousity, can you recommend any other styles of beer that you think might work in this dip? You mentioned citrus, so I am wondering if you think a hefeweizen would work well in it.

    1. A Hef would work great. I really like Saisons but they’re a little harder to find. Look for something with floral, herb or citrus notes and that isn’t too high hop.
      And I’m so glad you like my blog :)

  9. After trying another beer and cheese dip a few months ago that failed (which hardly seemed possible), I made this tonight, and it’s one of the best things I’ve ever eaten. Spreading the link around!

    1. To be honest, I had two failed attempts at it over the years. That’s what inspired the “blend and bake” method, and the cornstarch. It just seemed to separate too easily on me and I didn’t like that. I’m so glad you liked it!

  10. Where do I even start? I made this with a lemongrass saison that I brewed. everyone that came over for our get together we had tonight was absolutely astounded by this dip. We had it with tacos al pastor and the dip totally stole the show. My friends are very impressed with your palate to create such amazing recipes! I can’t wait to try everything on your site!

  11. Just made this for a party – very tasty but WOAH NELLY was it garlicy and oniony. I recommend making this only if you can avoid contact with humanity for a few days. And are really secure in your marriage. And not actively trying to have a baby.

  12. This dip looks incredible. I’m salivating as I read! I love cheese dips and I love beer. This is my first time visiting your site and I have to say you might be the smartest woman ever… a blog with beer in every recipe?! Genius! Thank you for sharing your recipes. I look forward to trying this one and others like it!

  13. I literally shouted out loud when I just saw this on Pinterest and made my husband almost jump out of his seat! LOL. He was like “WHAT???” I said “Roasted Garlic & Parmesan Beer Cheese Dip.” I mean, what is NOT to love about that combination??? Oh gosh, the possibilities are endless for the beer choices here. We live in Micro-Brew Central Oregon. I’ll go look for a citrus beer for this. Thanks so much! Can’t wait to bring it to a football party.

  14. I’m thinking this could be really fun to tweak for fall. Somesort of pumpkin ale with some season spices? Any suggestions on how to go about that? I haven’t tried this version yet

  15. You can definitely see your enthusiasm in the way you write. The world hopes for more passionate beer girls! Great blog, I love it.

  16. i assembled this roasted garlic parm beer dip last night for tonight & realized that the ingredient list called for 1 1/2 C parm + 1/4 for the top. Down in the instructions though, it said to mix in 1 C + 1/4 C for the top. Which measurement is correct? Thanks.

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  19. I made this dip for a family dinner and everyone loved it! So much, that they barely had room for dinner.

    I’m trying this tonight as sauce for macaroni and cheese, using Long Trail (one of my favorite beers).

    Thanks for the amazing recipe!

  20. I made this dip for Christmas Eve and it was a huge hit! I used Franziskaner because I had it in the fridge and I think it worked well. I plan on making it again for the Super Bowl with a saison and will probably double or triple the sriracha. I didn’t really get any heat from 1 tsp. And thanks for turning me onto sriracha! I’m from Buffalo and a devoted Frank’s girl but that sriracha has tasted great on grilled cheese sandwiches, quesadillas, and scrambled eggs. Great blog!

  21. This dip looks so good! Could I make it the night before and pop it in the oven right before I serve it, or would it taste weird (maybe from the beer being exposed so long)?


    1. I think it would be fine, but I would definitely not bake it until you plan to serve it. But I think to make it up that point and refrigerate it, I think the flavors actually get better if they chill in the fridge overnight.

  22. This was really, REALLY exceptional. I served it with some toasted naan and it received rave reviews. I am not one to measure carefully, so I expect that I probably went over on the Gouda and under on the parm. The IPA flavor was just enough….delicious alongside some Bells’ Two Hearted.

  23. I was wondering about how long do you put it in to bake? I’ve had it in for 40 minutes and it’s still not golden brown and it seems to be kinda liquidy still. My husband suggested to broil the top, but I want to get the consistency in the last picture! Great recipe though, we are both so excited to make it!!!

    1. Does your oven run a bit cold? If you haven’t done an oven temp test (just put an oven thermometer in your oven and check if them matches what your oven says) that might be the problem. I’ve made this several times and it always browns up. But, it’s not crucial. I usually stir it after it gets out of the oven anyway, you just want to make sure it’s all warmed and has an even consistency.

  24. i don’t have a food processor. can i use a blender or a magic bullet instead? my friend made this dip for a bbq last weekend and i fell in love. soooooo good.

    1. I think so, beer cheese is basically just a fondue with beer instead of wine. Add more beer to thin it, if desired.

      I also have a recipe called Fool Proof Beer Cheese Sauce that would probably work better for a beer fondue.

  25. I am in the middle of making this dip… and just a bit concerned.. just waiting for the garlic to cool a bit but the consistency is very thin pour-like.. is that how it should be …? I tried to use my magic bullet and lost some of the beer so just tried to estimate how much I lost and then put everyrthing in the blender…hoping I didn;t put too much liquid.. or will it thicken when it warms in the oven..
    PS my house smells heavenly… !!!

  26. What is the yield on this dip, and how would you describe the texture? Super chunky, or smooth like nacho cheese, or what? Thanks!

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  28. Making this tonight for the 80,000th time! Just wanted to come rave over how much I love this. I bring it to almost every party I’m invited to and on the (rare) occasion I show up without it, I get this look like “It’s still in the car, right? Please tell me you’re going out to get it..” I’ve even used gluten free beer in it a few times — you really can’t go wrong with this!

  29. Any suggestions for how to make this ahead of time and then reheat at party time? Would I actually have to bake it first or would just heating it in a microwave, crockpot or fondue pot be sufficient?

    1. I’d make the entire thing, cover and refrigerate until ready to use. It’s actually better if you make it a day ahead. A crock pot on low should be fine (allow at least an hour for it to warm up.

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