This Beer Cheese Dip Recipe is the perfect easy appetizer! Quick to make and perfect for dipping. A combination of two cheeses with a light beer flavor- This dip is going to quickly become a favorite!
- Quick: From start to finish, this easy cheese dip is ready in under 10 minutes!
- Easy to Customize: You can change up the flavor by using different beer flavors or cheeses!
- Perfect Party Appetizer: This makes the BEST party appetizer or snack. Serve it for New Years, game day, or any celebration.
I had my first pretzel cheese dip when we were traveling in Indiana, of all places. A friend ordered the appetizer and we all quickly devoured it! The magic of mixing melted cheese with the light flavor of beer is unmatched! So delicious and easily one of my favorite pub style treats.
This beer cheese sauce is my version of that dream worthy recipe. It is packed with the tang of cheddar with the perfect blend of seasonings. You can’t help but fall in love with this spread!
What Is Beer Cheese Dip Made Of?
One of the things I love most about this dish is that it can be served hot as a dip or cold like a spread. Always a crowd pleaser and so simple to customize.
- Butter and Flour: The way to thicken a cheese dip is to make a roux of cooked butter and flour. The mixture of the two makes the perfect flavor start and thickener!
- Seasonings: To help enhance the flavor, a mixture of garlic and onion powder with a pinch of cayenne is added to the mix! So delicious and an easy way to customize. Don’t be afraid to play with the spices that are added.
- Milk: I used 2% milk, but I’m sure any percentage will work great in this dip.
- Beer: Use the beer that you LIKE to drink. I’ve tested this recipe with dark, light and non alcoholic beers. All add a different and fun flavor.
- Cheese: This is another area you can really get creative with. My personal favorites are sharp cheddar with a mix of white cheddar. All sharp cheddar could be delicious or an addition of gruyere.
How To Make Beer Cheese Dip
This is the best cheese sauce for pretzels. Not only is it incredibly simple to make but it is rich, creamy, and delicious! Here is how you make this recipe:
- ROUX: To start this recipe you need to create a roux. Add butter to a pot and melt over low heat. Once melted, whisk in the flour and allow it to simmer for 1 minute more.
- SEASON: Sprinkle the garlic powder, onion powder, and cayenne into the melted flour. Slowly whisk in the milk and beer until smooth. Continue to cook until the mix starts to slightly thicken.
- CHEESE: Remove the pot from the heat. Stir in the shredded cheese until it has fully melted.
- ENJOY: Serve immediately as a warm dip or chill and serve as a cold spread.
The type of beer you use in this beer cheese pretzel dip will be the big change in flavor. If you like more of a subtle beer note, use a pale or light beer. For a more robust flavor, opt for a dark ale. This lets the bitterness of the beer shine.
Obviously my first answer is pretzels! You can’t go wrong with the soft and buttery bread dipped in the cheesy dip. However, this is also delicious with baked potatoes, roasted vegetables like broccoli and cauliflower, and even on top of burgers or bratwurst!
Yes! You can try mixing the cheeses up to give this a new flavor. I like all sharp cheddar, a mix of sharp and white, or a sprinkle of gruyere.
If stored in an airtight container inside the refrigerator, this recipe will last up to 4 days.
No. This recipe isn’t cooked long enough to cook out all of the alcohol. However, the amount in the recipe is minimal. You can also opt for a non-alcoholic beer!
Beer Cheese Dip Recipe
- 2 tablespoons salted butter
- 2 tablespoons all-purpose flour
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1 pinch cayenne
- 1 teaspoon Dijon
- 1/2 cup milk
- 1/3 cup beer
- 3/4 cup sharp cheddar
- 3/4 cup white cheddar
- Add butter to a pot and melt over low heat. Once melted, whisk in the flour and allow it to simmer for 1 minute more.
- Sprinkle the garlic powder, onion powder, and cayenne into the melted flour.
- Slowly whisk in the milk and beer until smooth. Continue to cook until the mix starts to slightly thicken.
- Remove the pot from the heat. Stir in the shredded cheese until it has fully melted.
- Serve immediately as a warm dip or chill and serve as a cold spread.