Hot, cheesy and full of flavor, this Beer Cheese Dip is sure to be a hit at your next party. Serve with soft pretzels, crostini or chips.
If you’re looking for a hot party dip for your next gathering, whether it’s for the big game, a potluck or holiday, you should definitely try this Beer Cheese Dip. This is cheesy, packed with flavor and great with so many things.
Beer Cheese originated in Kentucky in the 1930s. It was created by a chef who wanted to give his diners a salty snack to serve alongside their beers. The first time I was introduced to the flavor of “Beer Cheese” was with Beer Cheese Soup. The flavors of the beer and cheese balance each other out and are so comforting. That same comforting flavor, is found in this Beer Cheese Dip. Made with two different cheeses, wheat style beer, mustard and seasonings. It’s served warm with soft pretzels, bread, or tortilla chips. It is dip perfection.
Let’s talk about what you’ll need to make it.
Beer Cheese Dip Ingredients:
- BUTTER/FLOUR: The combination of these two ingredients will make a “roux” that will thicken the dip.
- BEER: For this recipe I prefer a wheat beer, like Blue Moon or Hefeweizen because they pair well with cheese. You could also use a lighter beer like a pilsner or lager.
- MILK: To add a touch of creaminess. I used whole milk but 2% would work as well.
- SMOKED GOUDA: Gouda is great because it melts well and smoked gouda adds a nice smoky flavor.
- EXTRA SHARP CHEDDAR: I like to use extra sharp cheddar in this because the cheddar flavor stands out a bit more than mild cheddar.
- STONE GROUND MUSTARD: Adds a mustardy tang to the dip. You can also use Dijon but avoid yellow mustard.
- WORCESTERSHIRE: Will add a salty, umami flavor to the dip.
- GRANULATED GARLIC: You can also use garlic powder if you like.
- PAPRIKA: Adds color and a touch of smoky flavor.
- CAYENNE PEPPER: Optional but it gives the dip a subtle kick.
- SALT AND PEPPER: Keep in mind that cheese can be very salty, so you want to make sure to taste the dip before adding any additional salt.
Step by Step Photos and Instructions:
Making Beer Cheese Dip is quite easy, if you’ve ever made a homemade macaroni and cheese sauce, its a similar technique. Follow along with these Step by Step Photos and Instructions to guide you every step of the way.
- STEP #1: Melt butter in a medium saucepan over medium heat. Once melted whisk in flour. Allow to cook for one minute. This is important because you want the flour flavor to cook out.
- STEP #2: To avoid the beer bubbling up too much, whisk it in very slowly to the flour/butter mixture. Continue to simmer until it thickens slightly and whisk in the milk.
- STEP #3: Add one handful of cheese to the mixture and stir until it melts. Continue adding the cheese one handful at a time and stirring until all cheese is melted and dip is thickened.
- STEP #4: Whisk in the remaining ingredients. Season to taste with salt and pepper.
Serve dip warm with soft pretzels, pizza dough bites, bread or tortilla chips.
Storage and leftovers:
Beer Cheese Dip will keep for several days in the refrigerator. Simply warm it up in a saucepan on the stove or zap it in the microwave.
Some of the alcohol will cook out but along with a concentrated flavor of the beer a minimal amount of alcohol will still be present.
If you overheat the cheese it could separate. To try fixing it you can slowly whisk in a little more cool milk to help emulsify it again.
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Beer Cheese Dip
- 1/4 cup unsalted butter
- 1/4 cup all purpose flour
- 12 ounces wheat beer like Blue Moon or Hefeweizen
- 1/4 cup whole milk
- 1 cup extra sharp cheddar cheese shredded
- 1 cup smoked gouda shredded
- 1 teaspoon Worcestershire sauce
- 1 teaspoon stone ground mustard
- 1/2 teaspoon granulated garlic
- 1/2 teaspoon paprika
- 1/4 teastpoon cayenne
- salt and pepper
- Melt butter in a medium saucepan over medium heat. Whisk in flour and cook for 1 minute.
- Reduce heat to medium-low. To avoid the beer foaming, slowly whisk beer into the flour/butter mixture. Whisk in milk. Continue simmering until thickened.
- Add one handful of cheese and whisk until melted. Continue adding the cheese, one handful at a time, until all cheese is melted and dip has thickened.
- Stir in worchestershire, stone ground mustard, granulated garlic, paprika and cayenne (if using). Season to taste with salt and pepper .Serve warm.
Nutrition information for estimation purposes only.