Beer Cheese Dip
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Get ready to dive into cheesy goodness with this Beer Cheese Dip! With only ten ingredients and ready in less than 15 minutes, this creamy, savory dip is the ultimate game-day snack or party appetizer. It’s so easy, you’ll be whipping it up on repeat!
Wondering how to serve this recipe? Try it on a baked potato, as a dip for chips, as a side to one ingredient Pretzel Bites Recipe and my Homemade Soft Pretzels! You can even double the cheesy goodness and serve it alongside a jalapeno popper cheese ball!
Why You’ll Love This Recipe
- Only 10 ingredients: You don’t need much to create this flavor-packed dip.
- Ready in 15 minutes: Perfect for last-minute snacks or when you’re short on time.
- Crowd-pleaser: Creamy, cheesy, and rich—this dip is guaranteed to be a hit at any gathering.
- Versatile: Serve it with pretzels, veggies, chips, or even drizzle over nachos for a quick upgrade.
This Beer Cheese Dip recipe is my absolute go-to anytime we’re hosting or heading to a party—it’s just that good! With only 10 ingredients and a quick 15-minute prep, it’s the easiest way to impress a crowd without breaking a sweat. Creamy, cheesy, and with just a hint of beer for extra flavor, it’s one of those recipes that gets everyone gathered around the bowl, dipping away.
Whether you’re pairing it with soft pretzels, crunchy veggies, or chips, this dip is perfect for literally any occasion. The best part? It’s always a hit and disappears fast, so I never have to worry about leftovers. Trust me, once you make this, you’ll be known as the person who brings the best dip to the party!
Be sure to try some of our other dips like my 7 Layer Dip Recipe.
Ingredient You Need
One of the things I love most about this beer cheese recipe 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. A whole milk would make it extra cream and delicious.
- Beer: The best beer to use is a 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: You can get creative with the block of cheese you use. My personal favorites are sharp cheddar with a mix of white cheddar. All sharp cheddar cheese could be delicious or an addition of gruyere or pepper jack. I do recommend opting for a block of cheese vs pre-shredded cheese. It melts better and gives you a more creamy finish.
How to Make this Beer Cheese Dip Recipe
This is the best beer cheese pretzel dip. Not only is it incredibly simple to make but it is rich, creamy, and delicious! Here is how you make this recipe:
- Make a Roux: To start this recipe you need to create a roux. Add butter to a medium saucepan and melt over low heat. Once melted, whisk in the flour, increase to medium heat, 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.
- Add the 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.
Storage and Reheating Instructions
If you have any leftovers (which is rare!), store your cheese dip covered in an airtight container in the fridge for up to 3 days.
To reheat, simply pop it in the microwave for 30-second intervals, stirring in between until it’s warmed through. You can also reheat it on the stovetop over low heat, adding a splash of milk or beer to keep it creamy. Just give it a stir, and it’s as good as new!
Expert Tips:
Keep warm: Use a slow cooker on “keep warm” to keep your dip melty throughout the party.
Perfect pairings: Serve with soft pretzels, chips, veggies, or drizzle over nachos and fries.
Variations: Mix in cheeses like gouda or Monterey Jack, and add garlic, onion, or jalapenos for extra flavor.
Beer choices: Use lager or pale ale for mild flavor, or stout for a richer, bolder dip.
Adjust consistency: Thin with milk or beer if it’s too thick, or thicken with more cheese if it’s too runny.
Recipe FAQs
Lighter beers like lagers and pilsners are great for a subtle beer flavor, while ales or stouts (darker beer) impart a richer, deeper taste. Avoid overly hoppy beers like IPAs as they can make the dip bitter.
Yes! Non-alcoholic beers can substitute regular beer, or you can use a mixture of non-alcoholic beer and chicken or vegetable broth for flavor.
Sharp cheddar and white cheddar are popular choices for their rich flavor and good melting qualities. Feel free to experiment with Gouda, Swiss, or Monterey Jack for different tastes and textures.
Grate the cheese yourself (it melts better than pre-shredded), let it come to room temperature before adding, and stir continuously over low heat.
Absolutely! You can refrigerate it for up to 3 days. Reheat gently while stirring frequently to maintain a smooth consistency.
Yes, you can absolutely make a crockpot beer cheese dip! Add all your ingredients to the slow cooker, set it to low heat, and let it cook for about 1-2 hours, stirring occasionally. Once everything is melted and combined, switch it to “keep warm” mode.
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Beer Cheese Dip Recipe (10 Ingredients)
Ingredients
- 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
Instructions
- Start by placing a medium-sized pot on the stove over low heat. Add the butter and let it melt completely, stirring occasionally to avoid burning.
- Once the butter is fully melted, slowly whisk in the flour. Keep stirring for about 1 minute. This step creates a roux, which helps thicken the dip.
- Sprinkle in the garlic powder, onion powder, and cayenne pepper. Stir well to combine the spices evenly into the roux.
- Gradually pour in the milk and beer, whisking constantly to prevent lumps. Keep whisking until the mixture is smooth and well combined.
- Let the mixture cook for a few more minutes, stirring occasionally. You’ll notice it starting to thicken slightly, which is what you want before adding the cheese.
- Once the mixture is thickened, remove the pot from the heat. Gradually stir in the shredded cheese, continuing to mix until the cheese is fully melted and the dip is smooth.
- Your beer cheese dip is ready to enjoy! Serve it immediately while it’s warm, or let it cool and chill for a thicker, spreadable dip. Enjoy with your favorite dippers like pretzels, chips, or veggies.
Notes
- Use a slow cooker on “keep warm” to keep your dip melty throughout the party.
- Mix in cheeses like gouda or Monterey Jack, and add garlic, onion, or jalapenos for extra flavor.
- Use lager or pale ale for mild flavor, or stout for a richer, bolder dip.
- Thin with milk or beer if it’s too thick, or thicken with more cheese if it’s too runny.
Nutrition
The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.
