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This Beer Cheese Dip is an easy 15-minute appetizer that is perfect for game day and entertaining! Made with robust stout beer (or your favorite type) and plenty of freshly shredded cheddar cheese, the result is a smooth, creamy, and absolutely delicious pub-style cheese dip!
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Beer CHeese
Beer cheese originated in Kentucky in the 1940s, where it was first served as a cold, spreadable dip made with cheddar, garlic, and spices. Fortunately, over time, it’s evolved into the warm, melty, pub-style beer cheese dip and ultimate crowd-pleasing appetizer.
To make this super easy beer cheese recipe, you’ll need the following ingredients: butter, milk, all-purpose flour, beer, and simple seasonings. Plus, it takes just 15 minutes to make which is pretty ideal when you need a quick and easy appetizer that’s guaranteed to taste delicious.
And, unlike beer cheese soup, this dip version is thick and perfect for dunking with soft pretzel bites, homemade pita bread, and savory puff pastry sausage rolls.
Not a fan of beer? No worries! Despite its name, you don’t need to be a beer lover to love this dip. Choose a stout for bold depth or a lager for a lighter taste.
Key Ingredients
You don’t need a long shopping list to make this dip. Just 10 simple ingredients that come together to create a rich and flavorful game day app.
- Butter: This recipe is great with salted or unsalted butter.
- All-purpose flour: The flour combines with the butter to make a roux, a thick paste that helps thicken your dip.
- Dijon mustard: Mustard adds a tangy kick and compliments the sharpness of the cheddar cheese. This dip does not taste like mustard – instead, it elevates the other flavors, similar to these Crock Pot pork chops.
- Seasoning: Garlic powder, paprika, salt, and black pepper add just enough additional flavor. For a spicier dip, trying adding a pinch of cayenne pepper or red chili flakes.
- Whole Milk or Half-and-Half: Milk is added in a slow and steady stream to the roux. Adding extra milk will make the dip thinner, whereas less will make it thicker.
- Beer: See Best Beer for Beer Cheese Dip below.
- Sharp cheddar cheese: This recipe uses freshly shredded sharp cheddar cheese, which adds a bold and tangy flavor. The most important thing to remember is to shred your cheese straight from the block. Store-bought pre-shredded cheese is drier and doesn’t melt as smoothly. Feel free to incorporate other cheeses like Gruyère, Pepper Jack, or cream cheese to add different flavors or to enhance the creaminess.
Best Beer for Beer Cheese
The best beer for cheese dip is one that you already enjoy. Here are some good options, broken down by style:
Sharp & Bold: If you want a punchier dip with strong character, try an IPA or a dark beer. IPAs bring hoppy bitterness and complexity, while stouts and porters (like Guinness) add rich, roasted, almost chocolatey notes.
Balanced: Lagers and amber ales are reliable crowd-pleasers. A lager, such as Sam Adams Boston Lager or Yuengling, is smooth, malty, and not too bitter, keeping the dip versatile. Amber ales lean slightly sweeter, balancing sharp cheddar with a mellow, malty finish.
Light & Mild: If you prefer the cheese to take center stage, go with a wheat beer or a pilsner. Wheat beers like Blue Moon or Hoegaarden offer mild citrus notes and a soft finish, while pilsners such as Stella Artois or Pilsner Urquell are crisp and clean, letting the cheese flavor shine through.
How to Make Beer Cheese: Step By Step
This recipe comes together in just a few easy steps: start with a roux, whisk in the milk and beer, then melt in the cheese until it s creamy and smooth.
- Melt the butter in a medium saucepan set over medium heat. Once the butter has melted, add the flour.
- Whisk the flour into the melted butter until fully combined. Cook for 1 to 2 minutes, whisking constantly. This step is important in removing the raw flour taste from the roux.
- Gradually whisk in the room-temperature milk until the mixture thickens slightly, then add the Dijon mustard, garlic powder, paprika, salt, and pepper. Using room-temperature milk prevents curdling, resulting in a smoother sauce. Continue whisking for another minute to bloom the spices and develop flavor, but be careful not to let the mixture scorch. Keep it moving for even cooking.
- Reduce the heat to low and slowly whisk in the beer until fully incorporated. Adding the beer gradually helps prevent separation and allows the flavors to meld smoothly.
- Whisk until the mixture is smooth and slightly thickened, keeping the heat low to avoid curdling.
- Fold in the cheese in two batches, stirring until each addition melts completely before adding the next. Always use freshly shredded cheese; pre-shredded varieties contain anti-caking agents that can make the dip grainy.
- Whisk gently until the dip is completely smooth. Don’t overheat at this stage; cheese melts best over low heat. If the dip thickens as it sits, whisk in a splash of warm milk before serving to bring it back to silky perfection.
What to Serve with Beer Cheese
Beer cheese dip is incredibly versatile and pairs well with a variety of dippers and sides.
- Breads and Pretzels: The classic (and most popular) choice. Try it with everything from soft pretzels and pretzel bites to crusty bread or baguette slices.
- Crunchy Snacks: A little lighter, a whole lot crunchier, and perfect if you run out of soft pretzels. I love salty tortilla chips, but just about any chip or cracker will get the job done.
- Roasted Vegetables: You gotta trust me on this one, but veggies like roasted asparagus, garlic roasted potatoes, or even roasted Brussels Sprouts ALL taste phenomenal with a little beer cheese.
- Pub-Style favorites: For a full game-day spread, transfer your dip to a mini slow cooker or fondue pot to keep warm and serve it with snacks like homemade French fries, burgers, potato skins, and pigs in a blanket.
Frequently Asked Questions
Yes! Non-alcoholic beer works beautifully and still adds the malty, hoppy flavor you need. Try options like Heineken 0.0 for a lighter dip or Guinness 0.0 for a richer, roasted taste.
Yes. The alcohol in the beer mostly cooks off as the dip simmers, leaving behind just the flavor (similar to cooking with wine). That said, if you want to be extra cautious, you can substitute the beer with chicken broth or a splash of apple cider, instead.
Graininess can be due to a few different reasons. Most often, it happens from overheating the sauce or using pre-shredded cheese, which contains anti-caking agents that prevent smooth melting. To fix this, always shred your cheese fresh and keep the heat on low when adding it to the sauce. Stir gently until just melted – never let it boil. Another tip is to use room temperature milk, which blends more smoothly into the roux and helps prevent the dip from separating or turning gritty.
Storage and Reheating
IMHO, beer cheese dip is best served warm and fresh, but you can easily make it ahead for parties.
- Make ahead: This dip can be prepared up to 2 days in advance. Store it in an airtight container in the refrigerator until you’re ready to serve. If you plan to serve this out over an extended period of time, transfer it to a mini slow cooker or fondue pot on the “warm” setting.
- Storage: Keep leftovers covered in the fridge for up to 4 days. The dip will thicken as it chills – this is normal.
- Reheating: Warm gently in a saucepan over low heat, stirring often. Add a splash of milk or beer if needed to loosen the texture. You can also reheat in the microwave in short 20 to 30 second bursts, stirring in between to keep it smooth and creamy. Remember to avoid overheating, as cheese-based sauces can separate or turn grainy.
- Freezing is not recommended.
More Delicious Dip Recipes
Beer Cheese Recipe
Ingredients
- 4 tablespoon butter
- 4 tablespoon all-purpose flour
- 2 cup whole milk, or half-and-half, at room temperature
- 1 tablespoon Dijon mustard
- 1 teaspoon garlic powder
- ½ teaspoon paprika
- ½ teaspoon black pepper
- ½ teaspoon salt
- 1 cup beer, I used a dark stout for a more robust flavor
- 8 ounces cheddar cheese, freshly shredded, approximately 2 cups
Instructions
- Melt the butter in a medium saucepan set over medium heat. Once the butter has melted, add the flour. Stir continuously using a whisk to combine the flour with the butter. Cook for 1-2 minutes, whisking continuously.
- Gradually whisk in the milk. After it’s all added, continue whisking until it’s heated and thickened slightly, about 1-2 minutes.
- Still whisking, add the Dijon mustard, garlic powder, paprika, salt, and black pepper. Continue to whisk for an additional minute.
- Reduce the heat to low and whisk in the beer first. Once the beer is completely incorporated, fold in the cheese in two separate batches until each batch is melted and fully incorporated.
- Serve with pretzel bites and garnish with freshly minced parsley if desired.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
How liquidy is this beer cheese dip suppose to be. Mine is more like a sauce
It should be a thick, creamy dip, soft enough to scoop with a pretzel, but not runny like a sauce. If yours is thinner, you can simmer it a bit longer to reduce, or whisk in more shredded cheese until it thickens up.
We use Guinness for our beer cheese.
Using Guinness in your beer cheese sounds like a fantastic choice! Its rich and robust flavor must really enhance the depth of the cheese. Thanks for sharing your tasty twist!