Beer Cheese Recipe
This quick and easy pub-style Beer Cheese Dip is the ultimate party or game-day appetizer! Made with lots of freshly shredded cheddar cheese, dijon mustard, and your favorite lager-style beer, this cheesy, creamy, extra-flavorful dip is perfect with soft pretzel bites, freshly baked bread, soft pita, or crunchy veggies.
Servings: 3 cups (approx)
Calories: 618kcal
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
This beer cheese can be stored in an airtight container in the fridge for up to 4 days.
Nutrition
Calories: 618kcal | Carbohydrates: 21g | Protein: 25g | Fat: 46g | Saturated Fat: 27g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 135mg | Sodium: 1123mg | Potassium: 370mg | Fiber: 1g | Sugar: 8g | Vitamin A: 1657IU | Vitamin C: 0.04mg | Calcium: 750mg | Iron: 1mg
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