Beer Cheese Dip

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

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!

Course Appetizer, Snack

Cuisine American

Prep Time 15

Cook Time 10

Servings Servings/people

Calories 208kcal

Author Beth, The Butcher’s Wife

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
1½ 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