Beer Cheese Dip is an easy cheesy appetizer that is perfect for game day or when hosting friends.
A combination of your favorite beer, a variety of cheeses, and delicious seasonings this recipe is a welcome addition to any appetizer spread! Serve with pretzel bites, tortilla chips or even veggies!
What kind of beer do you like best? Then that is the beer you should use!
Consider what you are serving with the dip and choose the flavor from there! The darker beers are best with pretzels, pretzel sticks, tortilla chips, and bread. For the lighter-flavored version, use carrot sticks, broccoli and cauliflower florets or zucchini rounds.
Any cheese will do but keep in mind a milder cheese will have a milder flavor (and won’t pair well with a really bold dark beer).
This cheesy appetizer is as easy as 1, 2, 3 and will probably be enjoyed just as quickly! This starts with a roux (butter and flour mixed) to make a thick sauce.
Tip: Shred your own cheese from a block. Pre-shredded cheeses have additives that keeps it from sticking in the bag so it may not melt nicely.
We often make beer cheese dip for pretzels and serve it warm like cheese fondue. Dipper possibilities are endless.
Or serve this dip alongside other classic appetizer dishes like jalapeno poppers or slow cooker little smokies.
Beer Cheese Dip is super easy to make ahead! All you need to do is cool it and keep it covered in the refrigerator until you’re ready to reheat it!
As with most recipes containing a lot of dairy, beer cheese dip does not freeze well.
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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Beer Cheese Dip
This easy beer cheese dip is great served hot, warm, or even cold with soft pretzels, tortilla chips, or fresh veggies!
Prep: 10min
Total: 22min
Yield: 12
Serving Size: 1 serving
Nutrition Facts: calories 180 kcal, Carbohydrate 4 g, Protein 9 g, Fat 14 g, Saturated Fat 9 g, Trans Fat 1 g, Cholesterol 43 mg, Sodium 207 mg, Fiber 1 g, Sugar 1 g, unSaturated Fat 5 g, servingSize 1 serving
Ingredients:
- ¼ cup butter
- ¼ cup flour
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ⅛ teaspoon cayenne pepper
- 1 cup milk
- ⅔ cup beer (I used Budweiser)
- 1 teaspoon dijon mustard
- 1 teaspoon Worcestershire sauce
- 2 cups sharp cheddar (shredded)
- 1 cup gruyere ( or swiss cheese, shredded)
Instruction:
- Melt butter, flour, onion powder, garlic powder, and cayenne pepper over medium heat in a saucepan. Cook 1 minute.
- Stir in milk and beer a bit at a time, whisking until smooth after each addition. Continue cooking over medium heat, add in mustard and Worcestershire, cooking sauce until thick and bubbly.
- Reduce heat to low, add cheeses, and stir just until melted and smooth.
- Serve warm with vegetables, tortilla chips or soft pretzels.
Pub-style Beer Cheese Dip
Pub-style Beer Cheese Dip. Serve warm or cold, everyone will love this dip. It’s perfect for game day or anytime you need a cheesy snack.
Prep: 5min
Serving Size: 1
Nutrition Facts: calories 146 calories, Carbohydrate 2 grams carbohydrates, Cholesterol 35 milligrams cholesterol, Fat 12 grams fat, Fiber 0 grams fiber, Protein 7 grams protein, Saturated Fat 7 grams saturated fat, servingSize 1, Sodium 265 milligrams sodium, Sugar 1 grams sugar, Trans Fat 0 grams trans fat, unSaturated Fat 4 grams unsaturated fat
Ingredients:
- 16 ounces sharp cheddar cheese, shredded or cubes (white cheddar would also be good)
- 4 ounces cream cheese, softened
- 2 tablespoon Worcestershire Sauce
- 2 teaspoons dijon mustard
- 2 teaspoons minced garlic
- 1 teaspoon paprika
- 1/4 teaspoon kosher salt
- 1/2 – 2/3 cup of beer (pale for a light sweet flavor or a dark ale for more robust, bitter flavor)
Instruction:
- Blend cheeses and seasonings in food processor until well combined.
- Slowly add beer and continue processing.
- Cover and refrigerate at least an hour.
- Serve cold as a spread or warm as a dip.
- If you want to serve this dip warm, simply whisk constantly in a small saucepan over low heat, or microwave on high in 1 minute intervals, stirring between sessions until cheese dip is warm and heated through.
Katie Lee Makes Ohio-Style Beer Cheese | The Kitchen | Food Network
FAQ
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