Beer Cheese Dip
This warm Beer Cheese Dip is a gooey, cheesy, flavorful dip that is ready in about 10 minutes. It’s a must-have snack for game day or anytime you want to feast on a cheesy dip. It pairs perfectly with soft pretzels, crunchy crackers, and vegetables.
When I say “game day,” do you think of the game or the incredible spread of food? Personally, I look forward to the food the most. Who can resist delicious chicken wings with an array of sauce, fresh homemade guacamole, cheesy dips, hot dogs, little smokies, and so many other foods popular on game days? Can you tell I’m in it just for the food?
When it comes to planning party food, I stick to the rule of “the easier, the better.” I don’t want to be exhausted before the party even starts. You want to enjoy the party as much as the guests and not spend your time in the kitchen, right? Let me tell you, this dip is so flavorful and takes no times at all.
You’ve never been closer to an incredibly delicious, cheesy dip than this Beer Cheese Dip. Its deliciousness is only matched by how easy it is to make. You can be dipping your soft pretzels into the dip within 10 minutes. (Although, I would wait a few minutes for the dip to cool down before digging in.)
Ingredients You Need
How To Make Beer Cheese Dip
- Prep your ingredients before starting to cook! That’s an important step because this is a fast recipe and you will want to have the ingredients next to you.
- Start with making a roux, which is a combination of melted butter and flour, in a medium saucepot. Melt butter over medium heat and whisk in flour until smooth.
- Next, start carefully pouring in beer while slowly whisking. Let the mixture come to a gentle simmer and lower heat to medium-low.
- Finally, stir in add cheeses, one handful at a time, then add milk, mustard, and seasonings. Slowly stir with a whisk or a wooden spoon while the cheese is melting.
- Once cheese is melted, let it come to a gentle simmer and take it off heat.
Recipe FAQs
I like to use a combination of softer cheese that melts easily and cheese that had a strong, sharp flavor. For the softer cheese, I choose Mozzarella or Monterrey Jack cheese. For the sharper cheese, go with aged sharp cheddar, Gruyere, or aged Gouda.
Whichever cheese you choose, it’s best to use block and not pre-shredded.
It’s best to use beer with a deeper, richer flavor like an ale or a lager. I always say to use your favorite brand of beer and wine when cooking with alcohol. Whichever one you like the taste, that is the one you will want to use
Yes, you can! With two simple substitutions, you can enjoy this dip in a gluten free version. To thicken the dip, use gluten free all purpose flour and use your favorite gluten free beer to make the dip. There are several gluten free beers on the market and even though they tend to have a strong, IPA-like flavor, you can still use it to make the dip.
I do not recommend freezing this cheese dip. It will break down and separate after freezing and thawing.
Serving Suggestions
- Soft pretzels is the best compliment to this dip but you can also serve a variety of crackers and chips.
- If soft pretzels are not available, I’ve served sliced Baguette with it and it was a hit.
- Also, try vegetables! Broccoli and cauliflower florets are wonderful with a cheese dip.
- Cucumber slices, asparagus, and carrots are great to dip as well.
How To Reheat Beer Cheese Dip
- Microwave is the easiest way to heat up this dip but make sure to set it on half the power or it will scald the cheese and cause it to break up.
- If you don’t want to use a microwave, you can also reheat it in a saucepot. Make sure to heat it over medium-low heat, and stir pretty often. Reheat it just until heated through, be careful not to overheat.
More Cheese Recipes To Try
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Beer Cheese Dip Recipe
Ingredients
- 3 tbsp unsalted butter
- 3 tbsp all purpose flour
- 1 cup beer: ale or lager
- 8 oz extra sharp white cheddar cheese
- 8 oz Monterrey Jack cheese
- 1/4 cup whole milk
- 1 tsp smoked paprika
- 1/8-1/4 tsp cayenne pepper
- 2 tsp Grey Poupon mustard or other gourmet mustard
- salt
Instructions
- Prepare the ingredients before starting to cook because this is a fast recipe and you will want to have the ingredients next to you. Measure ingredients and slice cheese.
- Melt butter over medium heat and whisk in flour until smooth.
- Start pouring in beer while slowly whisking. Let the mixture come to a simmer.
- Add cheeses, milk, mustard, and seasonings.
- Slowly stir with a whisk or a wooden spoon while the cheese is melting.
- Once cheese is melted, let it come to simmer and take it off heat.
Video
Notes
- Gluten Free Option: With two simple substitutions, you can enjoy this dip in a gluten free version. To thicken the dip, use gluten free all purpose flour and use your favorite gluten free beer to make the dip. There are several gluten free beers on the market and even though they tend to have a strong, IPA-like flavor, you can still use it to make the dip.
- Reheating: Microwave is the easiest way to heat up this dip but make sure to set it on half the power or it will scald the cheese and cause it to break up.
If you don’t want to use a microwave, you can also reheat it in a saucepot. Make suer to heat it over medium-low heat, and stir pretty often. Reheat it just until heated through, be careful not to overheat.
Nutrition
Originally published on Will Cook For Smiles in January 2020.
Categories:
30 Minute Meals, Appetizers, Dips, Father's Day, Gluten Free, St. Patrick's Day, Super Bowl Recipes,All images and text ©Lyubov Brooke for ©Will Cook For Smiles. Please do not use my images without prior permission. If using my posts in collections and features, please link back to this post for the recipe.
Disclaimer: Nutrition information shown is not guaranteed to be 100% accurate as most ingredients and brands have variations.
How do you reheat. Microwave or on the stove.
I had some left over cheese dip and was going to reheat
Hi Jill,
Microwave is the easiest way to heat up this dip but make sure to set it on half the power or it will scald the cheese and cause it to break up. You can also reheat it in a saucepot, over medium-low heat.
LOVE this dip! Made it several times and can’t wait to make it again for Super Bowl. I personally haven’t had trouble with it and I agree, some people who say stringy did something wrong cooking it. It’s fast to cook but can’t overcook or have heat too high!
So glad you like it! 🙂
I followed the directions … used block cheeses. It’s not a liquid dip but rather a delicious bowl of stretchy cheese. Not sure what happened.
I made this last night for game night and it was a huge hit! Thanks for the recipe!
Dijon mustard or deli mustard?
I’m so sorry that I did see your question before, the mustard is Dijon, although you can use deli gourmet mustard if you prefer. Just don’t use yellow mustard.
I really didn’t care for this recipe. It was not a smooth melt at all, and it has very little flavor.
I’m sorry that you didn’t like this dip! You can always spice it up with a pinch of cayenne pepper if you want to add some spice. The beer and sharp cheese usually provide quite a rich flavor. Did you choose an ale or a lager and sharp cheeses?
Love love love this recipe. I do like a bite to my beer cheese so I make it with pepper Jack and hard cider instead of beer. Usually Blake’s El Chavo (added spice) or Flannel Mouth.
That sounds good!
The cheese comes out grainy. I think when using flour their is no way to avoid this
I think anyone saying this was stringy or grainy didn’t cook it correctly. This came out perfectly for me! Exactly what I was looking for.
Thank you, Krista! I am so glad you liked it!
Did you use shredded cheese instead of the block cheese that you grated yourself? You should definitely use block cheese when making this it makes a big difference in the texture. I apologize for not making it very clear in the recipe card I will fix that.
Hi! Could this dip be put in a warmer? You know, to have it stay warm at a party.
I really want to know the answer to this question as well!
Hi, yes that would work for this recipe. I hope you enjoy it!
I made it and the cheese is all stringy…
The first thing that comes to mind is did you use shredded cheese instead of block cheese that you grated yourself? You should definitely use block cheese when making this it makes a big difference in the texture. I apologize for not making it very clear in the recipe card I will fix that.
To make this gluten free use cornstarch to thicken. Most gluten free flours don’t work in soups and gravies as a thickener bc they make the recipe grainy and have unpredictable flavors. I’ve been gf for 8 years and cornstarch is the only way to go for good thickener. Also, if you have to be gf the beer needs to be one that doesn’t make you sick, i.e. gf beer.