Beer Cheese Dip Recipe
Ready in just 30 minutes, this homemade beer cheese dip is SO easy to make and extra creamy. Perfect for a quick and easy appetizer!
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.
Video
Notes
Storage Instructions: Cover with plastic wrap, placing the plastic wrap directly on the surface of the dip to prevent it from forming a skin, then store in the fridge for up to 4 days. Reheat over low heat on the stove (or in the microwave in 20 second increments), stirring well, until melted and smooth.