Beer Cheese Dip is smooth, creamy, cheesy and packed full of flavor. While it pairs perfectly with soft pretzels, this easy beer and cheese dip is also great with fresh bread, crackers, broccoli or cauliflower and even apples. It’s a terrific topping for anything from nachos to baked potatoes. Anything you pair it with becomes infinitely better when covered in this dip.
Reasons You’ll Love This Recipe:
- Beer Cheese Dip for pretzels takes your soft pretzels to a whole other level.
- Serve it with assorted breads, veggies and even apples, for a cheese fondue experience.
- It’s delicious and versatile with a variety of foods. We love dipping Air Fryer Potato Wedges in it, and it makes a fantastic topper for baked potatoes and cheeseburgers.
- This recipe is flexible, you can use different cheeses, beers and spices.
Beer Cheese Dip
So here’s the thing, I’m not a beer drinker. I wouldn’t say I even remotely like beer. But a good Beer Cheese Dip? Oh, I am all over that! Something magical happens when the beer and cheese are combined and cooked together. The beer brings out the very best in cheese.
So even if, like me, you aren’t a beer fan, if you love cheese you’ll want to add this recipe to your collection. You might just find yourself wanting to pour it on everything!
How To Make Beer Cheese Dip
Making beer cheese is quick and simple. Let’s go over the ingredients and the directions. The full printable recipe is found at the bottom of the post.
- Butter – Salted butter if preferred, but unsalted will work.
- Flour – All purpose flour, I have not tested this with any other types of flour.
- Milk – Whole milk is going to give you the richest, creamiest result, but you can use 2% if that’s what you have on hand.
- Beer – This is truly a matter of taste! My personal preference is Bud Light – the same beer we’ve always watched the staff use when we’ve dined at Melting Pot and had cheese fondue. That said, you can really use whatever you like. A dark beer will produce a deeper, where lighter beers will give you a lighter, crisper flavor. Non-alcoholic beer can also be used.
- Dijon mustard – Whatever mustard you enjoy eating will work.
- Garlic powder – Garlic powder works great, but we also love this with lots of fresh, minced garlic. If you are a garlic lover, give it a try with a teaspoon (or two!) of fresh garlic.
- Cheese – for this recipe I used cheddar, as it pairs so well with soft pretzels and is sort of the quintessential beer cheese choice. That said, you can get creative! Some great choices for this recipe include gouda, fontina, swiss, gruyere or Monterey jack.
To make beer cheese dip, begin by melting butter, then whisking in the flour. Next, gradually whisk in milk. Whisk constantly to help break down any lumps and get a smooth base.
Once that is smooth, whisk in the beer, Dijon mustard, garlic, salt, and paprika. Allow this to bubble for 3 minutes. Finally, whisk in the cheese and serve hot.
If you love dips, make sure to also check out my copycat Cane’s Sauce!
Grate your own cheese! This is so important for this recipe. While pre-grated cheese is undeniably convenient, it is typically coated in some sort of anti-caking agent. That caking agent works against you when trying to melt your cheese into a creamy sauce or dip.
Once removed from heat, cheese sauces tend to start to thicken up pretty quickly. It is ideal to serve this immediately after making it.
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Beer Cheese Dip
- 2 tbsp salted butter
- 3 tbsp all-purpose flour
- 2/3 cup whole milk
- 1/2 cup beer of your choice
- 1 tsp Dijon mustard
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp paprika
- 3 cups cheddar cheese, grated other cheeses can also be used
- In a medium to large size sauce pan, melt butter, then add in flour and whisk together for approximately 30 seconds to fully combine. Next, gradually whisk in milk. Whisk constantly to help break down any lumps and get a smooth base.
- Once that is smooth, whisk in the beer, Dijon mustard, garlic, salt, and paprika. Allow this to bubble for 3 minutes. Finally, whisk in the cheese and serve hot.