Homemade Beer Cheese Dip
Homemade Beer Cheese Dip is guaranteed to be a hit at parties. This rich, cheesy dip with a hint of beer pairs great with pretzels, chips, veggies or bread. Make it for a craft beer lover!
The Best Beer Cheese Recipe
When it comes to comforting, crowd pleasing snacks, few things beat the rich and savory goodness of Homemade Beer Cheese Dip.
It’s ideal for gatherings, game nights, or just a cozy night home for you and your pretzels.
This recipe is special thanks to a combination of two cheeses (one classic, one more interesting) and a variety of seasonings that come together for the perfect blend of flavors.
What is Beer Cheese Dip?
Beer cheese dip is a rich concoction that combines the robust flavor of beer with the creaminess of cheese. The beer adds a depth of flavor to the cheese that makes this dip a favorite at parties.
Why you will love this Easy Beer Cheese Dip
- It’s a dream appetizer for the craft beer enthusiast in your life, allowing them a way to incorporate their favorite craft beers into a culinary creation.
- It’s guaranteed to be a hit at gatherings and parties, since the rich, cheesy dip with a hint of beer appeals to a wide range of taste preferences.
- This dip pairs great with a variety of dippables, including pretzels, chips, veggies and bread, making it perfect for a lot of occasions.
Beer Cheese Dip Recipe ingredients
- unsalted butter – half of the roux that will thicken this dip.
- all-purpose flour – the ingredient in the roux that does the heavy lifting for thickening.
- milk – contributes to the creamy texture of the dip.
- beer – infuses the dip with its distinctive flavor!
- sharp cheddar cheese – provides a bold cheese flavor and a gooey consistency.
- Emmentaler (Emmenthal) cheese – this is a fancy Swiss cheese that adds a nutty and buttery flavor that complements the chedddar. If you can’t find Emmentaler, regular Swiss works just fine.
- Dijon mustard – adds a slight kick of heat without being too much.
- Worcestershire – adds a depth of flavor and umami.
- cayenne, garlic powder, onion powder and kosher salt – to season the dip and add savory taste to each bite.
Best Beer for Beer Cheese Dip
Choosing the right beer is crucial for the best beer cheese recipe. Opt for a beer with a robust flavor so that you can taste it through the cheese.
My favorite beer to use for this beer cheese dip recipe is porter, but a bold-flavored lager or stout work as well.
Homemade Beer Cheese variations
- SPICY – add some heat by adding a few dashes of hot sauce, or chopped jalapeno peppers.
- BACON – Incorporate crumbled bacon for a smoky flavor. Use my technique for bacon in the oven for the easiest crispy bacon.
- HERBY – Stir in fresh herbs like chives or rosemary for a burst of freshness.
How to make Beer Cheese Dip
1. ROUX. Melt butter in a saucepan, then add flour and cook for 1 minute, stirring constantly.
2. MILK. Slowly stream in the milk, while whisking.
3. BEER. Slowly stream in the beer, while whisking. Heat just to boiling, then reduce the heat to medium-low.
4. EVERYTHING ELSE. Add the cheeses, Dijon, Worcestershire, cayenne, garlic powder, onion powder and salt.
5. MELT. Cook, stirring constantly, until the cheese is melted and mixture is smooth.
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Home Chef Tips
- In Step 3, the mixture MUST come to at least a low boil where you can see some bubbles around the edges of the pan. If you don’t get it to a boil, the roux won’t activate and won’t thicken the dip.
- It’s best to use room temperature beer so it blends into the dip better. Cold beer makes it more likely that the dip will become grainy.
- Make sure to shred the cheese yourself rather than buying it pre-shredded. Freshly shredded cheese melts better and tastes better.
How to serve this Easy Beer Cheese Dip
I’ll almost always choose to serve this homemade beer cheese dip recipe warm, with warm pretzels for dunking.
But it can also be used for nachos, or even used as a topping for baked potatoes, hot dogs or hamburgers.
How to store Homemade Beer Cheese Dip
If you somehow manage to have leftovers, cool them to room temperature and then store them in the fridge in an airtight container for up to 2 days.
Reheat gently on the stovetop, adding a splash of beer or milk if necessary to restore the dip’s consistency.
Easy Beer Cheese Recipe FAQs
The alcohol in the beer does not entirely cook out during the preparation process, so it’s advisable to reserve this dip for adults.
While some alcohol evaporates out during cooking, not all of it cooks out.
Achieving a smooth texture requires patience. Melt the cheese into the dip over medium-low heat, while stirring for as long as it takes to become fully melted.
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Easy Beer Cheese Recipe
Ingredients
- 2 tablespoons unsalted butter
- 2 tablespoon all-purpose flour
- ½ cup whole milk
- ½ cup beer preferably porter
- 4 ounces shredded Emmentaler cheese
- 4 ounces shredded sharp cheddar cheese
- 1 teaspoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- ¼ teaspoon cayenne pepper
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon kosher salt
Instructions
- In medium saucepan, melt butter over medium heat. Add flour and cook 1 minute, whisking constantly.
- Slowly stream milk into pan, while whisking, until all milk is incorporated.
- Slowly stream beer into pan, while whisking, until all beer is incorporated. Heat just to boiling around edges of pan, then reduce heat to medium-low.
- Add cheeses, Dijon, Worcestershire, cayenne, garlic powder, onion powder and salt, and cook, stirring constantly, until cheese is melted and mixture is smooth.
- Serve warm.
Notes
- In Step 3, the mixture MUST come to at least a low boil where you can see some bubbles around the edges of the pan. If you don’t get it to a boil, the roux won’t activate and won’t thicken the dip.
- It’s best to use room temperature beer so it blends into the dip better. Cold beer makes it more likely that the dip will become grainy.
- Make sure to shred the cheese yourself rather than buying it pre-shredded. Freshly shredded cheese melts better and tastes better.
Should this be served hot or cold?
It needs to refrigerated at least 1 hour to let the flavors develop. From there, you can serve it straight out of the fridge, or let it come to room temp. Good both ways!
Made this today and it was very good. It works well with celery sticks too.
I’m so glad you like it, Molly!
This beer cheese dip was soooo good. I think the IPA was a great selection for flavor. I took the leftovers to work and the beer lovers, and non beer lovers alike, totally adored the dip. Nice recipe hon!
Glad to hear you all enjoyed it 🙂
Oh my, I totally need to dip in these dip right now. What a lovely treat.
Thanks Linda! I’ve been dipping in this dip all week 🙂
True, it’s best to support local manufacturers especially if the products are really of quality. Great creation for a beer match!
Julie & Alesah
Gourmet Getaways xx
Thanks so much!