Serve this simple beer cheese dip with pretzels, bread, vegetables, and chips for a delicious meal! For convenient snacking and entertaining, keep it warm in a fondue pot or crock pot.
Use a variety of cheddar cheeses, including Gouda, Gruyere, Mozzarella, Cheddar Jack, and others to make it! There are countless options for beer and cheese!
Beer Cheese Dip
I've been dying to serve some beer cheese dip ever since I made my recipe for beer cheese soup! Warm pretzels dipped in this creamy, cheesy dip with just the right amount of beer flavor are the best.
I like that you can be creative with the cheese and beer you use; see below for more details.
PS- My No Knead Bread, which is crusty on the outside and light and airy inside, is ideal for dipping into this!
How to Make It
- Cheese should be shredded and set aside. Seasonings should be combined and set aside as well.
- For 45 seconds, microwave the milk to a warm temperature.
- Melt butter in a medium-sized pan. After adding the flour, whisk for a minute.
- Whisking as you pour, gradually whisk in the milk, followed by the beer. The roux will thin out excessively if you add it too quickly.
- Add the spices, mustard, and Worcestershire sauce. Allow the mixture to gently bubble; if necessary, turn up the heat.
- For about five minutes, let it gently bubble and thicken.
- Turn down the heat to low and allow the base to cool. Cheese should be incorporated gradually and stirred in.
- If a thinner consistency or stronger beer flavor is preferred, taste and add a splash more beer. If desired, season with salt and pepper.
- Serve alongside crunchy bread, chips, vegetables, or soft pretzels.
Best Beer and Cheese Options
BEER
- Use a beer that you like to consume because the dip will absorb the flavor of the beer. A strong, hoppy beer will taste stronger than a milder alternative.
- I think Tuckerman Pale Ale is a wise choice.
- Beer without alcohol may also be used.
- In the absence of beer, chicken broth may be used.
CHEESE
- The ideal amount of cheese for this dip is 2 cups. For special occasions, I favor the cheddar, gouda, and gruyere combination.
- I use Emmi Switzerland Le Gruyere, Yancey's Fancy Gouda, and Cracker Barrel Sharp Yellow Cheddar.
- You can also use Monterey Jack, Mozzarella, Swiss, and Provolone in place of sharp cheddar and white cheddar.
- Avoid bagged cheese because it contains cellulose and is less meltable and flavorful. You can buy
- Provolone/Swiss cheese at a deli counter or shred your own cheese yourself from a block.
Storage
- For 4-6 days, place in a refrigerator airtight container.
![](https://porecipes.com/wp-content/uploads/2023/06/beer.jpg)
Beer Cheese Dip
Ingredients
- ¼ cup butter
- ¼ cup flour
- 1 cup milk
- ½ cup beer
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ⅛ teaspoon cayenne pepper
- ½ teaspoon salt
- ¼ teaspoon pepper
- ½ teaspoon Worcestershire sauce
- 1 teaspoons Dijon mustard, can sub spicy brown
- 1 drop tabasco, optional
- 1 cups sharp cheddar, shredded
- ½ cup Gouda Cheese, shredded
- ½ cup Gruyere, shredded
Instructions
- Shred the cheese and set it aside.
- Combine ½ teaspoon garlic powder, ½ teaspoon onion powder, ⅛ teaspoon cayenne, ½ teaspoon salt, and ⅛ teaspoon pepper, set aside.
- Heat the milk in the microwave for 45 seconds.
- In a 10-inch cast iron skillet, melt butter over medium heat. Whisk in the flour and stir for 1 minute.
- Slowly incorporate the milk and then the beer, whisking as you pour. If you add it too fast, the roux will thin out too much.
- Add the seasonings, Worcestershire sauce, and the mustard. Let the mixture bubble gently, increase heat if needed.
- Allow it to continue to gently bubble and thicken for about 5 minutes.
- Reduce heat to low and let the base cool down. Gradually sprinkle in cheese and stir to combine.
- Taste, and add a splash more beer if a thinner consistency or stronger beer flavor is preferred. Season with salt/pepper if desired.
- Serve with soft pretzels, crusty bread, vegetables, or chips.
Notes
This recipe makes about 2 + ⅓ cups or enough to serve approximately 6 people.
Beer
- Use a beer that you enjoy drinking as the flavor of the beer is transferred to the dip.
- Tuckerman Pale Ale is a variety that I would recommend.
- Non Alcoholic Beer may also be used.
- Chicken broth can be used if beer is not an option.
Cheese
- 2 cups of cheese is perfect for this dip. I prefer the cheddar/gouda/gruyere combo for special occasions.
- I use Cracker Barrel Sharp Yellow Cheddar, Yancey’s Fancy Gouda, and Emmi Switzerland Le Gruyere.
- Monterey Jack, Mozzarella, Swiss, and Provolone may also be used in addition to Sharp Cheddar and White Cheddar.
- Avoid bagged cheese as it contains cellulose and doesn't melt as well. Shred your own cheese from a block or purchase Provolone/Swiss from a deli counter.
Leave a Reply