Crab, Beer and Cheese Dip – 8oz Cup Recipe

I was born in Madison, allot of beer, allot of cheese (and Cheeseheads). Add a little of our crab meat, heat is up and you got a killer dip. Super Bowl can’t come soon enough for this recipe!

  • Prep Time: 10m
  • Cook Time: 15m
  • Total Time: 20m


  • 8 ounces Crab
  • 1/2 Bunch scallion/Green Onion, thinly sliced
  • 1/2 Bottle (6 ounces) IPA Beer
  • 1 Bag (8oz) Extra Sharp Cheddar, shredded
  • 2 tablespoons Cornstarch
  • 1 teaspoon Dijon Mustard
  • 1 teaspoon Sugar
  • 1 Cloves Garlic, minced
  • 1/2 tablespoon Worcestershire Sauce
  • 1 teaspoon Lemon Juice
  • Cholula Hot Sauce, to taste
  • 1 teaspoon Old Bay Seasoning
  • 1/4 cup Sour Cream
  • 1 package (8oz) Cream Cheese
  • Pretzel Chips for Serving


  1. In a mixer add cream cheese and beat until smooth. Add the sour cream, Old Bay, hot sauce, lemon juice, Worcestershire, garlic, sugar and mustard. Mix until fully combined. Combine the beer with the cornstarch and mix to break up all lumps and add to the mixer. Mix until combined. Add the cheese and scallions and mix. Gently fold in the crab. Move to either a large pot or an oven safe dish. Heat in pot over medium-low heat until fully heated or baked in oven safe dish at 350⁰ for about 15 minutes until fully heated.

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