Beer Cheese Dip

Creamy, smooth, and bursting with robust flavor, this Beer Cheese Dip is sure to steal the show at any gathering! Perfect for dipping soft pretzels, fresh bread, crackers, flatbread, pita chips and veggies!

Beer and Cheese Dip

This is one of those appetizer recipes that you will make over and over again. This Beer and Cheese dip is so addicting and the first thing to always disappear from the table. A true party favorite. Here are a few things to know about this easy recipe:

Beer and Cheese Dip: recipe at a glance

• Flavor and Texture: Robust cheesy flavor with hints of beer. The flavor profile will vary depending on the cheese you use. Rich, velvety, smooth.
• Dietary: Vegetarian, contains dairy, gluten-free adaptable.
• What You Need To Know: Comes together quickly and it’s very versatile. You can switch flavor profile by combining different types of cheese.
• Kathy’s Best Tip: Serve it right away!

Beer Cheese Dip Ingredients and Substitutions

For the complete ingredient list of ingredients and their exact quantities, check the printable recipe card below.

• Beer: Use any beer you like drinking. Light beers such as pale ale, pilsners, and IPAs always produces a well-rounded robust cheese dip. A stout or malt beer will create a cheese dip with rich, deep flavor with a hint of bitterness. During fall, I ventured out and made this dip recipe with both apple beer and pumpkin beer with amazing results! Non-alcoholic beer can be used.
• Cheese: Classically, sharp cheddar cheese is a must when making beer cheese dip. Medium and mild cheddar simply don’t have enough oomph to flavored the dip. Other cheese options are Gruyere cheese, Fontina cheese, and Gouda. Don’t be afraid to experiment with combos like sharp cheddar and smoked Gouda. Shredding cheese from a block will always produce a smoother dip.
• Milk: I use whole milk for richness and texture. You can use 2% milk but the sauce won’t be as rich and decadent. Half and half actually makes a grest substitution for milk.
• Mustard: I love ground mustard because it adds an unexpected pop of flavor and a bit of texture to the rich sauce. Dijon mustard as well as champagne mustards are great substitutes.
• Butter: You can use unsalted or salted butter.
• Flour: I use all-purpose flour. You can use a 1:1 gluten-free flour.
• Seasonings: Worcestershire sauce is the secret to the depths of umami flavor in this cheesy dip. Garlic powder, sea salt or Kosher salt and ground black pepper.

How to Make Beer Cheese Dip

For detailed instructions and exact times, check the printable recipe card below.

1. Make a Roux: In a saucepan, melt the butter and then stir in the flour. Mix to make a smooth paste.

2. Make Cheese Dip: Slowly, whisk in the beer, in a slow and steady stream, whisk in the milk. Stir in the mustard, Worcestershire sauce and garlic powder and continue whisking until the sauce starts to thicken.

3. Add Cheese: Remove the creamy dip from the heat and immediately add the shredded cheese. Stir until the cheese melts into the dip. Taste and season to taste with salt and ground black pepper.

Beer Cheese Recipe Tips

• Best Texture: For the smoothest, most luxurious cheese dip, use cheese shredded from a block of cheese. Pre shredded cheese can be used, just keep in mind that this type of cheese melts differently due to additives that prevents the shreds of cheese from clumping up. That said, I’ve used it many times with great results.
• Extra Richness: For an extra rich dip, use half and half.
• Flavor Twist: For a fun flavor twist, add 1/2 can of rotel tomatoes or roasted tomatoes and green chiles and a bit of cumin. Viva la Tex Mex cerveza queso dip!
• Keep it Warm: To keep this appetizer warm longer, serve the dip in a fondue pot or small crockpot.

Frequently Asked Questions

What to serve with beer cheese dip?

Beer Cheese Dip and pretzels are a match made in snack heaven but we also love serving this dip with artisan breads (rosemary garlic bread especially!), breadsticks, crostini, pita chips, Roasted Potatoes, fresh veggies such as carrot sticks and even fruits like grapes and olives.

Can you freeze beer cheese dip?

No. Beer cheese dip doesn’t freeze well.

What’s the best beer to use for beer cheese dip?

This beer cheese dip recipe can be made with a variety of beers. Although I recommend you make it with a beer you love drinking, you can achieve the perfect flavor with a nice pale ale or pilsener. For a rich, deep flavor with a hint of bitterness, choose a stout or malt.

Storing and Reheating

• Storing: Leftover beer cheese dip (if you have any) can be stored in the refrigerator for 3-4 days.
• Reheating: Reheat in the microwave, in small intervals, stirring after each interval. You can also reheat over low heat, stirring as needed. If warming up on the stove top, you may need to stir in a bit of milk to loosen the sauce a bit.
• Freezing: Beer cheese dip does not freeze well.

This post was originally published in 2020. We have updated it to provide the reader with better information. The recipe remains the same.

Pub-Style Beer Cheese Dip

5 from 3 reviews

Kathy McDaniel

This creamy Beer Cheese Dip is the ultimate pub-style appetizer. Made with your favorite lager (or any beer you love) and plenty of sharp cheddar cheese, this easy dip recipe comes together in only 15 minutes!!

Print Pin

Prep 5 minutes mins

Cook 10 minutes mins

Total 15 minutes mins

Makes 8 servings

Ingredients 

1x2x3x

• ▢ 1/4 cup butter
• ▢ 1/4 cup all purpose flour
• ▢ 1/2 cup lager beer or brown ale
• ▢ 1 1/2 cup whole milk
• ▢ 2 teaspoons coarse ground mustard
• ▢ 2 teaspoons Worcestershire sauce
• ▢ 1/2 teaspoon garlic powder
• ▢ 2 cups cheddar cheese, shredded
• ▢ Salt and ground black pepper to taste

Instructions 

1. In a small pot or saucepan over medium heat, melt the butter. Sprinkle in the flour and whisk to combine, a light paste will form. Cook, stirring constantly for about 1 minute.
2. Whisking constantly, slowly pour in the beer in a steady stream. Next, while whisking constantly, slowly add the milk.
3. Stir in the mustard, Worcestershire sauce and garlic powder. Cook over low heat for 1-2 minutes or until the mixture starts to thicken.
4. Remove from the heat and add half of the shredded cheese into the sauce. Stir until the cheese is completely melted. Add the remaining cheese and stir until it melts and the dip is smooth. Season to taste with salt and ground black and serve immediately.

Notes

• • Best Texture: For the smoothest, most luxurious cheese dip, use cheese shredded from a block of cheese. Pre shredded cheese can be used, just keep in mind that this type of cheese melts differently due to additives that prevents the shreds of cheese from clumping up. That said, I’ve used it many times with great results.

• • Extra Richness: For an extra rich dip, use half and half.

• • Flavor Twist: For a fun flavor twist, add 1/2 can of rotel tomatoes or roasted tomatoes and green chiles and a bit of cumin. Viva la Tex Mex cerveza queso dip!

• • Keep it Warm: To keep this appetizer warm longer, serve the dip in a fondue pot or small crockpot.
  • Storing: Leftover beer cheese dip (if you have any) can be stored in the refrigerator for 3-4 days.
  • Reheating: Reheat in the microwave, in small intervals, stirring after each interval. You can also reheat over low heat, stirring as needed. If warming up on the stove top, you may need to stir in a bit of milk to loosen the sauce a bit.
  • Freezing: Beer cheese dip does not freeze well.

Nutrition

Calories: 202 kcal, Carbohydrates: 4 g, Protein: 9 g, Fat: 17 g, Saturated Fat: 10 g, Cholesterol: 49 mg, Sodium: 275 mg, Potassium: 100 mg, Fiber: 1 g, Sugar: 3 g, Vitamin A: 534 IU, Vitamin C: 1 mg, Calcium: 259 mg, Iron: 1 mg

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Dietary Modifications

Ingredient Substitutions

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Recipe Summary