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Orgo-Life the new way to the future Advertising by AdpathwayBeer Cheese Dip is an easy appetizer that is perfect for game day or when hosting friends.
A combination of your favorite beer, a variety of cheeses, and delicious seasonings this recipe is a welcome addition to any appetizer spread!
- Flavor: This cheese dip has a bold flavor—the beer can be light or dark which will change the flavor of the dip.
- Difficulty: It’s easy to prepare.
- Ingredient Tip: Medium or mild cheese is not recommended, it doesn’t have enough flavor for this dip.
- Prep note: Shredding your own cheese will make the smoothest dip.
- Serving suggestion: Pair with warm pretzels, tortilla chips, or veggies like carrot sticks.
Ingredient Tips for Beer Cheese Dip
Cheese: Use a combination of sharp cheddar cheese and gruyere. While you can use any cheese, a mild cheese will have a milder flavor (and won’t pair well with a bold dark beer). I highly recommend sharp cheddar.
For the smoothest sauce, shred cheese from a block for this recipe. Pre-shredded cheeses will taste great, but the additives that keep them from sticking in the bag mean they do not melt as nicely.
Beer: Use the beer you like best!
- Dark Beer, like stout or malt, will produce a deep, slightly bitter flavor. Great for serving with your favorite bread.
- Light Beers like ales, pilsners, and IPAs will give a lighter flavor (this is my preference). These pair well with vegetables.
- Non-alcoholic beer works well in this recipe, too, and is great served with any dipper.
How to Make Beer Cheese Dip
- Melt butter, seasonings, and flour (creating a roux) RECIPE BELOW.
- Add beer and milk, whisking after each addition. It will seem thick and almost pasty at first, but as you continue to stir, it will smooth out nicely.
- Once thick and bubbly, whisk in the cheeses.
All you need to do is cool it and keep it covered in the refrigerator until you’re ready to reheat and enjoy it.
To Reheat: Give it a strong stir, (add a little milk if needed) and heat over low on the stove!
Holly’s Favorite Dippers!
I often make beer cheese dip for pretzels and serve it warm like a cheese fondue. But the dipper possibilities are endless!
- Bread: soft pretzel bites or pretzel sticks, tortilla chips, chunks of French or sourdough bread, soft breadsticks, and garlic crostini rounds are some of my favorites.
- Veggies: celery sticks, broccoli florets, cauliflower florets, carrots, zucchini rounds, bell pepper strips, and whole (cooked) baby red potatoes.
- Fruits: sliced green apples, pears, and grapes give it the perfect balance with sweetness.
Storing Leftovers
As with most recipes containing dairy, beer cheese dip does not freeze well. Store leftovers in an airtight container in the fridge for up to 5 days.
More Cheesy Favorites
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Beer Cheese Dip
This easy beer cheese dip is great served hot, warm, or even cold with soft pretzels, tortilla chips, or fresh veggies!
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
- ▢ ¼ cup unsalted butter
- ▢ ¼ cup all-purpose flour
- ▢ 1 teaspoon onion powder
- ▢ 1 teaspoon garlic powder
- ▢ ⅛ teaspoon cayenne pepper
- ▢ ½ teaspoon salt
- ▢ 1 cup milk
- ▢ ⅔ cup beer
- ▢ 1 teaspoon Dijon mustard
- ▢ 1 teaspoon Worcestershire sauce
- ▢ 2 cups shredded sharp cheddar cheese 8 ounces
- ▢ 1 cup shredded Gruyere cheese or Swiss cheese, 4 ounces
In a medium saucepan, melt butter, flour, onion powder, garlic powder, cayenne pepper, and salt over medium heat. Cook for 1 minute.
Stir in milk and beer a bit at a time, whisking until smooth after each addition. Continue cooking over medium heat, add in mustard and Worcestershire, cooking sauce until thick and bubbly.
Turn off the heat and add the cheddar and Gruyere cheese. Stir until melted and smooth.
Serve warm with vegetables, tortilla chips or soft pretzels.
Cheese: 1 cup of cheese weighs 4oz. Shred the cheese yourself for a smooth sauce. Pre-shredded cheeses can have additives that keep them from melting smoothly. Do not overheat the cheese, or it can become grainy in texture.
Ensure you’re using bold cheeses with lots of flavor, such as sharp cheddar.
Beer: A darker beer will have a more bitter beer flavor, while a lighter beer will produce a lighter beer flavor. Either will work in this recipe.
Keep warm on a cheese fondue warmer or in a mini crock pot.
Serving size: 3 tablespoons
Calories: 180 | Carbohydrates: 4g | Protein: 9g | Fat: 14g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 43mg | Sodium: 207mg | Potassium: 72mg | Fiber: 1g | Sugar: 1g | Vitamin A: 459IU | Vitamin C: 1mg | Calcium: 275mg | Iron: 1mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Appetizer, Dip, Party Food
Cuisine American
© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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About the author
Holly Nilsson is the creator of Spend With Pennies, where she creates easy, comforting recipes made for real life. With a passion for nostalgic flavors and simplified techniques, Holly helps busy home cooks create delicious meals that always work. She is also the author of “Everyday Comfort,” which promises to inspire even more hearty, home-cooked meals.
See more posts by Holly
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