Beer Cheese Dip
Ready in just 30 minutes, this homemade beer cheese dip is a quick and easy appetizer that everyone loves. My secret ingredient? Cream cheese! It makes the creamiest dip that’s perfect for scooping up with pretzels, tortilla chips, or crusty bread.
This beer cheese dip is truly the best ever. Why? Because it’s made in just 30 minutes, in one saucepan, with super simple ingredients!
There’s no neon-colored processed cheese or complicated cooking techniques in this recipe. After making a quick butter and flour roux, the rest of the ingredients are gradually whisked in until you’re left with an ooey gooey pot of beer-spiked cheese dip.
Easy appetizers like this are perfect for any holiday party or gathering, but I absolutely love serving this dip for the Super Bowl. After scooping it up with some soft pretzels, chips, or crackers, you’ll go home feeling like a winner (no matter the final score!).
Watch The Full Recipe Video
The Best Beer To Use
I’ve tested this recipe with a few different types of beer, and both my husband and I prefer making it with Yuengling traditional lager. However, any wheat or pilsner beer will work. Just avoid hoppy beers like IPAs because they’ll make the dip taste bitter.
The Cheese
Sharp cheddar, gruyere, smoked gouda, Monterey jack, and Swiss all work well in this recipe, so feel free to mix and match your favorites. I like to use a mix of sharp cheddar and smoked gouda along with a little bit of cream cheese (which gives the warm beer cheese dip a creamier, smoother texture!).
Whatever you do, just make sure to use freshly grated cheese. The pre-shredded kind sold in packages is coated in non-caking agents that make the cheese more resistant to melting and it won’t work well for this recipe.
Tip: Avoid extra-sharp cheddar cheese because it has a low moisture content and doesn’t melt as smoothly. I made the mistake of using extra-sharp cheddar once and my dip turned out grainy. Learn from my mistake!
Tips For Making This Dip
- Have all of your ingredients measured out and ready before getting started. Once you begin this recipe, the dip cooks pretty quickly. If you step away from the saucepan to try and prep the other ingredients, you may accidentally over cook it. I prefer to measure everything out and have it sitting by the stove so I can easily grab it.
- Use a heavy bottomed saucepan. A pan with a thicker bottom will distribute heat more evenly and help to prevent your cheese dip from burning.
- Add the cheese slowly over low heat. If the heat is too high when you add the shredded cheese, the dip can turn out grainy or separate. Make sure to reduce the heat to low and stir in the cheese one handful at a time.
- Place a piece of plastic wrap right on top of the cheese dip if you plan to serve it later. This will prevent it from forming a skin on top. When you’re ready to serve it, just reheat it on low (stirring often!), until it’s melted and smooth.
Can I Keep This Warm In A Slow Cooker?
Yes! I recommend using the warm setting and stirring the dip every 20 to 30 minutes to make sure it melts evenly.
What To Serve With It
I prefer serving this beer cheese dip warm with some soft pretzels, soft pretzel bites (recipe coming soon!), or tortilla chips. You could also serve it with:
- Potato chips, Fritos, or pretzel chips
- Veggie sticks (carrots, cauliflower, celery)
- Crusty bread, cut into cubes for dunking (sourdough would be really delicious!)
- Breadsticks
- Roasted potatoes
- Potato wedges or waffle fries
I hope you enjoy this beer cheese dip as much as we do! I’d love to hear what you end up serving on the side (are you Team Pretzel or Team Tortilla Chip?!) and whether you wound up with any leftovers.
Beer Cheese Dip Recipe
Ingredients
- 2 tablespoons unsalted butter (28 grams; ¼ stick)
- 2 tablespoons all-purpose flour (16 grams)
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon smoked paprika
- ¼ teaspoon salt
- ¾ cup whole milk
- ¾ cup beer I prefer Yuengling traditional lager; any wheat or pilsner beer will work
- 1 teaspoon Worcestershire sauce
- ½ teaspoon smooth dijon mustard feel free to increase to 1 teaspoon if you love a stronger mustard flavor
- 6 ounces sharp cheddar cheese shredded (don't use extra-sharp cheddar cheese)
- 2 ounces smoked gouda cheese shredded
- 2 ounces brick-style full-fat cream cheese softened
Instructions
- Melt the butter in a large saucepan over medium heat. Add the flour and whisk well, cook until lightly browned (about 30 seconds to 1 minute). Add the garlic powder, onion powder, smoked paprika, and salt and whisk until fully combined.2 tablespoons unsalted butter,2 tablespoons all-purpose flour,½ teaspoon garlic powder,½ teaspoon onion powder,½ teaspoon smoked paprika,¼ teaspoon salt
- Gradually pour in the milk, whisking continuously and cook until slightly thickened. Slowly add the beer, continuing to whisk, until it’s completely mixed in.¾ cup whole milk,¾ cup beer
- Reduce the heat to low and stir in the Worcestershire sauce and dijon mustard.1 teaspoon Worcestershire sauce,½ teaspoon smooth dijon mustard
- Add one large handful of shredded cheese at a time, making sure each one is melted before stirring in the next one. Add the cubed cream cheese and continue mixing until fully melted and smooth.6 ounces sharp cheddar cheese,2 ounces smoked gouda cheese,2 ounces brick-style full-fat cream cheese
- Remove from the heat and pour into a heat-safe bowl. Allow to cool slightly before serving.
