This Easy Beer Cheese Dip Recipe is ready in just minutes, and is perfect for game day, a holiday party or just a fun family night snack while watching movies. Pair your favorite beer with dijon mustard, garlic, milk and tons of cheese for a dip your pretzels, chips, veggies or breadsticks will love you for!
Why You’ll Love This Recipe
- WHOLESOME – Sure you could buy that stuff that comes in a jar and heat it up. But it’s got preservatives and who-knows-what-else. This homemade beer cheese dip is made with real, natural ingredients and spices!
- EASY – And it’s really not that hard to make! Just load everything into a large saucepan and heat slowly over a medium-low heat on your stovetop.
- FEEDS A CROWD – Entertaining a lot of hungry guests? This is the perfect appetizer for a crowd! Just offer an assortment of things to dip!
Beer Cheese Dip
You know, that cheesy, yellow sauce that makes your soft pretzel even more addicting than it already is. And while, at first glance, this ingredient list looks lengthy, I’d be willing to bet you have just about all of these ingredients in your kitchen right now!
And if you don’t, this is one of those recipes that you could certainly tweak to your own specifications! For step-by-step instructions, check out the printable recipe card below. Here is what you’ll need you’ll need to get started.
- BUTTER – We used unsalted butter for this recipe. Melt butter in a large saucepan on the stove to start out before adding the flour.
- FLOUR – All Purpose Flour. To make this recipe Gluten Free, you can use Gluten Free Flour. We will heat and whisk the butter and flour together to make a roux.
- SEASONINGS – A mixture of garlic, onion, paprika and black pepper.
- MILK – We used 2% Milk. But if you want it a little thicker and creamier, use half and half or whole milk.
- BEER – A lighter, lager style beer is usually best for beer cheese dip. But you can use just about anything. Read below for some suggestions.
- DIJON MUSTARD – We always recommend a nice, quality mustard for our recipes.
- CHEESE – We use an assortment of Cheddar cheese, White Cheddar Cheese and Monterey Jack Cheese. But you can throw in just about any soft cheese that melts well: Gruyere, Swiss, Gouda, etc.. You can use a Mexican Blend of cheese to add a little kick!
What Type Of Beer Should I Use In Beer Cheese Dip?
Either a nice, light and fresh lager works great, or a darker, stouter beer would work as well. Both will give your final product a different taste. The lager will keep the taste fresher and lighter, while the darker beers will be heavier. I’d stay away from anything fruity. Even some belgian beers can be a bit fruity so I wouldn’t try those either. Some people also like to use a hoppy IPA for beef cheese dip. This will result in a stronger “Beer” flavor in the end result. If that sounds good, go for it!
What To Dip In Beer Cheese Dip
- SOFT PRETZELS
- PRETZEL BITES
- TORTILLA CHIPS
- VEGETABLES: CARROTS, CELERY, CAULIFLOWER, BROCCOLI
- CRUSTY, HARD BREAD
Storage, Leftovers and Reheating
When serving beer cheese dip, you can always put it in a Crockpot on low and it will keep it warm and soft.
Store leftovers in an airtight container in your fridge. To reheat, put it in the microwave on 30 second intervals, stirring in between until heated through.
I would not freeze beer cheese dip. It may separate when you try to thaw it out.
LOOKING FOR OTHER RECIPES? CHECK OUT:
- 4 INGREDIENT FIESTA CORN DIP
- DILL PICKLE DIP
- HAM SALAD DIP
- VELVEETA ROTEL DIP
- CROCKPOT BUFFALO CHICKEN DIP
- “TEXAS TRASH” CREAM CHEESE BEAN DIP
We also consider ourselves beer connoisseurs as well. On my other website, I’ve actually ranked all the best beers of my home state that I drank last year. And this year, I’m drinking at least one beer from each state. So… yeah. I like beer! This is why I was astonished when I realized that I hadn’t made a Beer Cheese Dip! This awesome Pub Style version of that classic cheese dip is rich, smooth and creamy in all the right ways!
Easy Beer Cheese Dip
- ¼ cup butter
- ¼ cup flour
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon paprika
- ½ teaspoon black pepper
- 1 cup milk
- 2/3 cup beer
- 2 teaspoons Dijon mustard
- 1 cup sharp cheddar cheese
- ½ cup white cheddar cheese
- ½ cup Monterrey jack cheese
- Heat the butter in a small saucepan over medium heat. When the butter has melted, add the flour. Stir and heat until bubbly.
- When the flour mixture begins to brown, reduce the heat and add the garlic powder, onion powder, paprika, pepper, milk, beer, and mustard. Stir to combine.
- Allow the mixture to heat until simmering. When the milk mixture begins to thicken, remove from heat and stir in the cheeses.
- The dip is ready to serve when all the cheese is melted and well combined.