Easy Beer Cheese Dip in 15 minutes
Beer cheese dip is quick and easy to make in a saucepan on the stove. This flavorful dip can be served with pretzels, crostini or veggies.
Beer cheese dip is the perfect appetizer for game day or Oktoberfest celebrations. It’s ready in 15 minutes and pairs well with a variety of snacks (soft pretzels are my favorite!) This dip is always a fan favorite at Super Bowl parties.
Why this recipe works: It uses a combination or sharp and mild cheese for a balance of flavor and texture. You can use any type of beer in the dip too! For easy prep, beer cheese dip can be made a few days ahead of time.
- Cheese: A combination of a strongly flavored cheese and a milder cheese work best for beer cheese dip. I chose a sharp cheddar for flavor and Monterey Jack for creaminess. Grate the cheese yourself (it melts better).
- Beer: Lager works best for beer cheese dip since it has a lighter flavor, but you can also use your favorite IPA. If you want a deeper flavor you can use a stout such as Guinness. You can also use nonalcoholic beer!
- Milk and butter: Whole milk provides a more creamy texture, but you can also use low-fat milk in this recipe. As a baker, I always have unsalted butter on hand, but you can also use salted butter. Reduce the added salt to 1/4 teaspoon.
- Seasonings: Dijon mustard, garlic powder and cayenne give this beer cheese dip excellent flavor. If you like your dip a little spicer, you can add more cayenne to taste. Minced garlic also works in this recipe.
How to make beer cheese dip in 15 minutes
- Melt butter in a saucepan over medium heat, then whisk in the flour and seasonings until combined.
- Whisk in the beer and milk. Simmer for about 5 minutes, stirring often until mixture is thick.
- Reduce the heat to low. Add the grated cheese a handful at a time, whisking between each addition. Whisk until cheese is melted and serve.
What to serve with beer cheese dip
My favorite thing to serve with beer cheese dip are homemade soft pretzels. They are perfectly tender and salty. You can also serve pieces of French baguette, garlic crostini, crackers or chips with this dip.
If you’re looking for a healthier options, consider serving this easy beer cheese dip with fresh cut veggies. Set up a plate of celery, carrots, broccoli and bell pepper, then serve it alongside the dip.
Frequently Asked Questions
Reheat the dip on the stove over low heat. Stir frequently until warm. You might need to add a little bit of beer if the dip is too thick. I do not recommended reheating beer cheese dip in the microwave as it does not heat food evenly.
Not really, but you can use a nonalcoholic beer in this recipe.
Most likely the dip with cooked too long or not long enough. If the dip is too thick, add beer just a little at a time until the desired consistency is reached. If it’s too thin, return the mixture to the stove and cook over low heat until thickened. Always double check your ingredient measurements with a kitchen scale.
No, beer cheese dip has milk, which means the dip will not defrost well. However, you can make beer cheese dip a few days ahead of time and keep it in the refrigerator. Reheat on the stove before serving.
This recipe lends itself well to different variations. For the cheese, you want a combination of strong cheese and mild cheese. One variation is 1 cup sharp cheddar, 1 cup gruyere or gouda and 1 cup Monterey Jack. You can also substitute Monterey Jack cheese with 1 cup shredded mozzarella or 1/2 cup cream cheese.
When it comes to the beer, choose your favorite! For lighter flavor, lagers or IPAs work well. For bitter flavor, try a stout or malt beer.
Some people like beer cheese dip with a spicy kick. Try sautéing 1/4 cup chopped onion and/or chopped jalapeño when melting the butter. When serving dips, a garnish always helps. A sprinkle of chopped chives or crumbled bacon is a nice touch.
This authentic beer cheese dip tastes just like the kind you’d order at a pub. It’s creamy and flavorful, not to mention quick and easy to make from scratch! It’s definitely worth trying with my homemade soft pretzels. If you try this recipe, you’ll probably like my crockpot spinach artichoke dip too!
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Beer Cheese Dip
- 2 cups (8 oz or 226 g) sharp cheddar cheese
- 1 cup (4 oz or 113 g) Monterey jack cheese
- ¼ cup (56 g) unsalted butter
- ¼ cup (31 g) all-purpose flour
- 1 teaspoon dijon mustard
- ½ teaspoon garlic powder
- ½ teaspoon kosher salt
- ¼ teaspoon ground cayenne pepper
- 1 cup (240 ml) IPA or lager beer
- ⅔ cup (160 ml) whole milk
- Freshly grate the cheeses from blocks. Don't use shredded cheese from the bag. It does not melt as smoothly.
- Melt butter in a medium saucepan over medium heat. Add flour, mustard, garlic powder, salt, and cayenne and whisk for 30 seconds.
- Slowly pour in the beer and milk, whisking constantly. Simmer for 5-7 minutes, whisking often, until thickened.
- Reduce the heat to low. Add the grated cheese a handful at a time, whisking between each addition, until the cheese is fully melted. Serve immediately.