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Lightened-Up Beer-Cheese Dip with Ranch & Jalapeños

  • Yield: 6-8 servings 1x


  • 2 teaspoons olive oil
  • 1 shallot, finely chopped
  • 1 garlic clove, minced, grated, or pressed
  • 1 fresh jalapeño, chopped (seeded if you like less heat)
  • ¼ cup pickled jalapeños, chopped
  • ¾ cup light beer
  • 2 (8-oz) packages light cream cheese, softened
  • 2 cups shredded sharp cheese (I used 2% fat)
  • ¼ cup ranch dressing (low fat or regular)

For Serving:

  • Scallions, chopped
  • Tomatoes, chopped
  • Additional chopped jalapeños (optional)
  • Sliced veggies, pretzels, crackers, pita chips, or tortilla chips, for dipping


  1. Heat the oil in a small pot and add the shallot, garlic, and both kinds of jalapeños. Cook over medium heat for 2-3 minutes and then slowly add all but ¼ cup of the beer.
  2. Bring to a gentle simmer and cook for a few minutes until the beer is reduced by a third. Whisking constantly, add in the softened cream cheese. Whisk until smooth and creamy – it may take a minute or so for it to come together.
  3. Whisk in the shredded cheddar and ranch dressing until everything is smooth, melted, and creamy. Add in the remaining ¼ cup beer and whisk again until incorporated. Season, to taste, with salt and pepper.
  4. Pour the hot dip into a heat-safe serving dish and garnish with scallions, tomatoes, and additional jalapeños. Serve warm with desired dippers.