Beer Cheese Dip

This recipe for Beer Cheese Dip is easy, smooth, creamy, and perfect for snacking! Pub style beer cheese is perfect for dipping soft pretzels, slices of bread (like baguettes), crackers or long crispy breadsticks! Make it for game day or anytime you need a savory, cheesy snack!

A hand dunking a soft pretzel bite in beer cheese.

What Ingredients are Needed to Make Beer Cheese Dip?

  • Beer of your choice (see blog post below for more on this)
  • Sharp Cheddar Cheese
  • Smoked Gouda Cheese
  • Whole Milk or Heavy Whipping Cream (you need the high fat content)
  • Butter (salted or unsalted)
  • All-Purpose Flour
  • Worcestershire Sauce
  • Dijon Mustard
  • Garlic Powder
  • Onion Powder
  • Smoked Paprika
  • Kosher/coarse salt

What do you serve with Beer Cheese Dip?

Beer Cheese Dip is classically served with soft pretzels and soft pretzel bites. This recipe is the perfect beer cheese dip for soft pretzels. But you can also enjoy it with a harder, crustier bread like baguettes. Crackers and thin crispy breadsticks, or even store bought hard pretzels are also delicious with Beer Cheese Dip.

Soft Pretzel bites with a small dish of Homemade Beer Cheese Dip for dipping sauce.

Does Beer Have to be Used for Beer Cheese Dip?

Beer Cheese Dip gets its name from the beer that is used in the dip. Beer gives the cheese dip a slight tanginess, a bite of acidity and hint of sweetness.

If you do not want to use Beer in this recipe for Beer Cheese Dip you can substitute the beer with vegetable stock or chicken stock. You may want to add a splash of apple juice and a drop of apple vinegar to achieve the tanginess and sweetness that you won’t get if you don’t use actual beer. You just need a tiny bit of each to try and replicate the flavor from the beer.

If you choose to not use Beer, it will not taste exactly like a classic pub style Beer Cheese Dip.

You can try my Homemade Cheese Sauce that is smooth and cheesy and just as delicious as Beer Cheese, but without the beer.

Can you use Non-Alcoholic Beer for Beer Cheese Dip?

YES! You can use a non-alcoholic beer in place of an alcoholic beer and the flavor of the cheese dip will taste nearly the same as using an alcoholic beer (in my opinion). I actually prefer the non-alcoholic beer.

What Kind of Beer do you Use for Beer Cheese Dip?

Let me first say, I am not a beer drinker. I love beer cheese dip and my knowledge (as little as it is) has come from research on the internet and what I have been told.

So here is the quick answer: The type of beer you use is entirely up to you and how much “beer flavor” you want in your Beer Cheese Dip. If you have a favorite beer, use it for this dip, and you will love the flavor it gives to your Beer Cheese Dip

This is what I have found on the internet: There are many types of beer, but to keep it simple there are darker beers and lighter beers (this applies to color and taste). A pale ale falls pretty much right in the middle of dark stout beers and light lagers. A pale ale is a wise choice for Beer Cheese because it falls right in the middle, not too heavy on taste but enough beer taste it comes through in the cheese dip.

If you are unsure, or want a less beer-heavy flavor profile, use a light lager or pale ale. But use what you like if you are a beer drinker!

Does the Alcohol Cook Out of the Beer Cheese?

You will always be told that alcohol (like a cooking wine) will cook out of the dish or sauce you are making. This is pretty much true and is the reason why your family (kids included) can order a pasta dish made with red wine or beer cheese dip that has been made with alcoholic beer.

There is a long, technical explanation if alcohol remains in the dip, and technically a bit of beer “may” remain in your beer cheese dip. But I have never felt tipsy or become a drunken idiot on beer cheese dip (at home or at a restaurant)!

If you want a bit more expert information on this subject, this article on TheCookingFacts.com explains it in depth!

Long story short: My kids eat Beer Cheese Dip all the time (its a favorite to order in restaurants if its an option) and they have never been tipsy.

What are the Best types of Cheese to Use for Beer Cheese Dip?

Beer Cheese Dip is known to have a bite to it. Cheese that melts good is a must! You want to use cheese that will melt smooth and creamy, and a cheese that is flavorful.

Sharp cheddar cheese is perfect for Beer Cheese Dip and it is used in this recipe. It has a cheesy, tangy bite to it and melts so creamy. Any cheddar cheese pairs perfect with the beer flavor.

Smoked Gouda cheese is used in this recipe for the same reasons as cheddar, but it brings a slightly nutty and smoky flavor to the Beer Cheese Dip.

Other options for cheese are: Pepper Jack (it will bring a bit of heat), Brie cheese, Gruyère cheese or even Blue Cheese (it will add the pungent bold flavors that blue cheese is known for).

shredded cheese
Pile of grated/shredded parmesan cheese

Tips for Making the Best Beer Cheese Dip

  • You can use an alcoholic or non-alcoholic beer and the flavor won’t change much. (If you are opposed to using beer see the blog post above for other options). Use your favorite beer. I prefer non-alcoholic.
  • Use freshly grated cheese. Pre-grated cheeses usually do not melt as well because they are known to have additives that stop the cheese from clumping together in the packaging and it helps keep it from going “bad” fast. These additives make pre-grated cheese not melt the best. Fresh is best!
  • You need a high fat content that will come from using whole milk or heavy whipping cream. Stay away from skim milk or lower fat dairy products.
  • You can adjust the seasonings to your liking and add more or less cheese to your liking.
  • Beer Cheese can be reheated in the microwave for 30 seconds at a time, stirring in between until it is fully heated. Or slowly heat the cheese dip on your stove top on low, stirring it as it heats. If it starts to separate, heating it fully while briskly whisking the dip should make it come back together in no time!
  • If the beer cheese dip is too thick, add more milk or heavy whipping cream. You may need to do this when you reheat the cheese dip if it has become too thick as it cooled.
A plate of soft pretzel bite with beer cheese dip.

How to Make Beer Cheese Dip

In a saucepan over medium heat, melt your butter and then add the flour, whisking/mixing it together. Let the flour/butter mixture heat for a minute or two so the taste of the flour can cook out. This is your roux, which will thicken the dip.

Next, add the whole milk or heavy whipping cream and whisk/stir it until the roux is fully incorporated into the milk or cream. Keep stirring/whisking and it will start to thicken.

Turn the heat to low and add the beer. Stir it in and keep stirring/whisking until it is smooth and fully incorporated. Add the Dijon mustard, Worcestershire sauce and seasonings and stir/whisk them until fully incorporated.

Add in the cheeses, a little at a time and stir/whisk it until it’s fully melted and smooth. Now is the time to taste the dip and adjust the seasonings and amount of cheese. Adjust according to your taste.

Beer Cheese Dip in a sauce pan with a whisk for mixing and melting the ingredients together.

Remove the cheese dip from the heat and serve it up!

TIP: Once the dip cools a bit it will thicken, so you will want to serve it warm.

A plate of soft pretzel bites and a small dish of beer cheese dip.
A hand holding a soft pretzel bite dunked in beer cheese with pretzel bites on a plate in the background.

This Beer Cheese Dip is perfect with my Soft Pretzel Bites (this is the best recipe).

Try my Cheese Sauce if you prefer a cheese dip without beer.

I have 2 other soft pretzel recipes on the blog. One that is good but the soft pretzel recipe doesn’t use bread flour so the pretzels aren’t as chewy, and one recipe that uses store bought pizza dough to make the soft pretzels and they can be made in about 30 minutes!

Try these other dip recipes:

If you liked this recipe please take the time to leave a comment and a star rating below! Also, don’t forget to follow me on Pinterest, Facebook and Instagram!


Check out the latest posts from the Butcher’s Wife!



A hand holding a soft pretzel bite dunked in beer cheese with pretzel bites on a plate in the background.

Beer Cheese Dip

This recipe for Beer Cheese Dip is easy, smooth, creamy and perfect for snacking! Pub style beer cheese is perfect for dipping soft pretzels, slices of bread (like baguettes), crackers or long crispy breadsticks! Make it for game day or anytime you need a savory, cheesy snack!
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Prep Time: 15 minutes
Cook Time: 10 minutes
Servings: 12 Servings/people

Equipment

  • saucepan (medium/large)
  • measuring cups and spoons
  • whisk
  • cheese grater

Ingredients

  • 1 Cup Whole milk or heavy whipping cream
  • 1/2 Cup Beer, your choice (alcoholic or non-alcoholic) *see notes and blog post above
  • Cups Sharp cheddar cheese, grated *more as needed to taste
  • 1/2 cup Smoked Gouda cheese, grated *more as needed to taste
  • 4 Tbsp Butter *salted or unsalted
  • 1/4 to 1/3 Cup All-purpose flour *see notes
  • 1 tsp Worcestershire sauce
  • 1/2 tsp Dijon mustard
  • 1/2 tso garlic powder
  • 1/2 tsp kosher/coarse salt *not table salt
  • 1/4 tsp onion powder
  • 1/4 tsp smoked paprika *add a little more if you want a smokier taste

Instructions

  • In a saucepan, over medium heat, melt your butter. Then add the flour, whisking it together to make a roux to thicken the dip.
    *Add more flour as needed to make the roux like a thinner paste in consistency. Not too thick but not runny. Add more flour as needed so it is slightly thick in consistency.
  • Slowly add the milk/heavy whipping cream, whisking as you add it. Continue to whisk it while it warms up. The dip will start to thicken.
  • Reduce the heat to low. Add the beer and make sure it is fully incorporated. Add the cheese a little at a time, whisking it in as you add it. Keep whisking until the cheese is fully melted.
  • Add the Worcestershire sauce, Dijon mustard and seasonings. Give it a minute to warm so the flavors can come together, then taste it and adjust the seasonings to your liking. (You can add more cheese too, if desired).
  • Serve the dip while warm (it will thicken as it cools). Serve the dip with soft pretzels, hard pretzels, baguette bread, crackers or long crispy breadsticks.

Notes

See the blog post above for other options for the beer.
See blog post above for other cheese options.
For the flour you will need about 1/4 cup to 1/3 cup.  There isn’t an exact measurement; different brands of butter and flour can make a bit of a difference in making the roux that will thicken the dip.  Melt your butter and then add 1/4 cup flour to start and whisk it together.  The roux (flour/butter mixture) should be like a thinner paste – not too thick and not runny in consistency. Add more flour until it is a slightly thicker consistency.

Nutrition information is automatically calculated and should only be used as an approximation.

Serving: 1Serving | Calories: 208kcal | Carbohydrates: 4g | Protein: 7g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 58mg | Sodium: 315mg | Potassium: 54mg | Fiber: 0.1g | Sugar: 1g | Vitamin A: 626IU | Vitamin C: 0.2mg | Calcium: 185mg | Iron: 0.2mg

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