The Dish | Oktoberfest Cheesy Beer Dip

Nothing says fall than an Octoberfest menu!  This dip is really easy to make and you can make it ahead of time and it keeps for a week.  I like to serve it with a variety of pretzels both soft and hard and or roasted baby red potatoes for dipping.  Bring this to your next tailgate!


  • 1 pound sharp cheddar cheese cut into cubes
  • 1 Tbs Worcestershire sauce
  • 2 tsp mustard (I like to use Guldens)
  • 1 small garlic clove minced
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 2/3 beer (German if you have it)
  • minced chives for scattering


  • Place cheese in the food processor and process until finely chopped. 
  • Add the Worcestershire sauce, mustard, garlic, salt and pepper and pulse until mixed. 
  • While processor is running gradually add the beer until it is smooth and spreadable – about 1 minute.

When ready to serve, top with minced chives.  Serve at room temperature with pretzels and roasted red potatoes.

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