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This quick and easy pub-style Beer Cheese Dip is the ultimate party or game-day appetizer! Made with lots of freshly shredded cheddar cheese, dijon mustard, and your favorite lager-style beer, this cheesy, creamy, extra-flavorful dip is perfect with soft pretzel bites, freshly baked bread, soft pita, or crunchy veggies.
Holy smokes, you guys, beer cheese. Wildly delicious and addictive, beer cheese is a smooth and creamy brewery-style appetizer that pairs perfectly with soft pretzels or another type of soft artisan bread. It is the perfect snack or appetizer for game days, potlucks, or small get-togethers with friends. Not a fan of beer? No worries! Despite its name, you don’t need to be a beer lover to love this dip.
Best Beer for Cheese Dip
The best beer for cheese dip is one that you already enjoy. If you’re unsure, that’s ok. Here are some popular options:
- Pale Ale and Wheat Beers: A pale ale or wheat beer (such as Hefeweizen) offers a smooth, mild flavor with a hint of citrus and floral notes. They’re good options if you want a milder, more approachable flavor that works well in most beer cheese recipes.
- Lager: A light lager offers a clean, crisp flavor that lets the cheese shine. It is generally less bitter than an ale.
- Stout or Porter: These beers bring notes of chocolate, coffee, and caramel, which pair well with sharp cheddar cheese. This combination creates a more intense, robust beer cheese.
- Brown Ale: A good middle ground between a light lager and a heavier stout.
- IPA (Indian Pale Ale): IPAs have the most pronounced hoppy flavor, which tends to overpower the cheese’s flavor. As such, I don’t recommend this type of beer unless you like it.
- Non-alcoholic can also be used.
Key Ingredients and Substitutions
Find the printable recipe with measurements in the recipe card below.
- Butter: I like to make this recipe with unsalted butter.
- All-purpose flour: The flour combines with the butter to make a roux, a thick paste that helps thicken the beer cheese dip.
- Dijon mustard: Mustard adds a tangy kick and compliments the sharpness of the cheddar cheese.
- Seasoning: Garlic powder, paprika, salt, and black pepper add just enough additional flavor without overwhelming the dip. For extra heat (spice), add a pinch of cayenne pepper or red chili flakes.
- Whole Milk, Half-and-Half, or Heavy Cream: This is added to adjust the consistency of the dip. More milk will make it thinner, whereas less milk will make it thicker. Heavy cream may be used for a richer dip.
- Beer: See Best Beer for Cheese Dip above.
- Sharp cheddar cheese: This recipe uses freshly shredded sharp cheddar cheese, which adds a bold and tangy flavor. Feel free to incorporate other cheeses like Gruyère, Parmesan, or cream cheese to add different flavors or to enhance the creaminess.
How to Make Beer Cheese Dip
1. Make the roux: Melt the butter in a medium saucepan set over medium heat. Once the butter has melted, add the flour. Stir continuously using a whisk to combine the flour with the butter. Cook for 1-2 minutes, whisking continuously.
2. Add the milk: Gradually whisk in the milk. After it’s all added, continue whisking until it’s heated and thickened slightly, about 1-2 minutes.
3. Season: Still whisking, add the Dijon mustard, garlic powder, paprika, salt, and black pepper. Continue to whisk for an additional minute.
4. Add the beer and cheese: Reduce the heat to low and whisk in the beer first, followed by the freshly shredded cheddar cheese.
5. Serve: Once the cheese is melted, remove from heat and carefully transfer it to a serving dish. Serve with soft pretzels, crackers, or fresh bread. Note: The dip will be thin right off the stove but will thicken as it rests.
What to Serve with Beer Cheese?
- Soft pretzel bites (shown in the images) or Bavarian-style pretzels
- Sourdough bread
- Tortilla chips
- Roasted potatoes
- Tater tots or French fries
- Veggies (broccoli, carrots, celery, cauliflower)
- Pigs in a blanket
- Over nachos or burgers
How to Store
Store leftover beer cheese dip in an airtight container in the refrigerator for up to 1 week. Freezing is not recommended.
Beer Cheese Recipe
Ingredients
- 4 tablespoon butter
- 4 tablespoon all-purpose flour
- 2 cup whole milk, or half-and-half, at room temperature
- 1 tablespoon Dijon mustard
- 1 teaspoon garlic powder
- ½ teaspoon paprika
- ½ teaspoon black pepper
- ½ teaspoon salt
- 1 cup beer, I used a dark stout for a more robust flavor
- 8 ounces cheddar cheese, freshly shredded, approximately 2 cups
Instructions
- Melt the butter in a medium saucepan set over medium heat. Once the butter has melted, add the flour. Stir continuously using a whisk to combine the flour with the butter. Cook for 1-2 minutes, whisking continuously.
- Gradually whisk in the milk. After it’s all added, continue whisking until it’s heated and thickened slightly, about 1-2 minutes.
- Still whisking, add the Dijon mustard, garlic powder, paprika, salt, and black pepper. Continue to whisk for an additional minute.
- Reduce the heat to low and whisk in the beer first. Once the beer is completely incorporated, fold in the cheese in two separate batches until each batch is melted and fully incorporated.
- Serve with pretzel bites and garnish with freshly minced parsley if desired.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
We use Guinness for our beer cheese.
Using Guinness in your beer cheese sounds like a fantastic choice! Its rich and robust flavor must really enhance the depth of the cheese. Thanks for sharing your tasty twist!