Beer Cheese Dip Recipe (10 Ingredients)

This Beer Cheese Dip is just 10 ingredients making it the perfect easy appetizer. It's a foolproof recipe for beginner or expert cookies alike that you can whip up in less than 15 minutes. It's truly a guaranteed crowd-winning recipe!

Course Appetizer, Side Dish

Cuisine American

Keyword appetizer, cheese, cheese dip, dip, hot dip, party food

Prep Time 5

Cook Time 7

Total Time 12

Servings servings

Calories 186kcal

Author Jesseca

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.

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.

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