This Beer Cheese Dip is warm, sharp, and just a little smoky. It’s made with a combination of sharp cheddar and gruyere cheese, your favorite beer, Dijon, and Worcestershire. Ready in under 20 minutes and best served straight from the pan with soft pretzel bites for dipping.
This beer cheese dip paired with sourdough pretzel bites is my family’s newest obsession. We cannot stop eating it! The sharp, tangy, smoky flavor paired with salty pretzels is just too good to pass up. In the dip itself, ingredients like Dijon and Worcestershire add layers of flavor that make it taste way more complicated than it actually is.
The best part is that this dip only takes about 20 minutes to prepare. It should be served warm, so it’s an ideal dip to keep on the stovetop or transfer to a crockpot on the “low” setting. It’s been a huge hit anytime I’ve made it, so expect it to disappear quickly!
Why I Can’t Stop Making This Beer Cheese Dip
- Quick & easy. First and foremost, this dip is made with a handful of ingredients I usually have in the kitchen and takes just 20 minutes. That makes it convenient for whipping up whenever the craving strikes.
- Sharp, savory flavor. There are so many elements to the flavor profile of this beer cheese dip. You have the beer, of course, which plays the biggest role, but also the combination of sharp cheddar and gruyere, a bit of smoked paprika and cayenne pepper, plus some Dijon and Worcestershire sauce. None of the flavors overpower the others, and the combination tastes like something straight from a restaurant.
- Great for parties. This dip has become a game day staple. It’s now on my must-make list with buffalo chicken dip and one of the most requested appetizers.
Ingredient Notes
Let’s take a look at the handful of ingredients that pack the flavor into this dip. Be sure to scroll down to the recipe card below for the exact measurements.
- Butter – I start with unsalted butter so I can add salt later.
- Garlic – Fresh garlic starts the dip off with lots of flavor.
- All-purpose flour – To make the roux, which is the foundation of the dip.
- Beer – See my notes below for suggestions.
- Whole milk – You can also use half-and-half. I would not recommend 2% milk, as it can thin the dip consistency too much.
- Dijon mustard – This is one of the secret ingredients to get it to taste like a pub-style dip. It won’t make it taste like mustard!
- Worcestershire sauce – A small amount goes a long way in adding savory undertones. Don’t skip it!
- Spices – Smoked paprika & cayenne pepper add a bit of heat to the dip.
- Cheese – I use mostly sharp cheddar with a bit of gruyere. Mild cheddar works, too.
What’s The Best Beer To Use?
I recommend a lager or an amber ale to make this beer cheese dip. Any beer will work but keep in mind that the deeper the flavor of the beer, the more beer flavor in the dip. Pale ales and light beers can be used but the dip will have a much more mellow flavor. I would also be cautious of any flavored beers.
How To Make Beer Cheese Dip
One of the best things about this recipe is how quick and easy it is to make. The printable instructions can be found in the recipe card below.
- Make the roux. Melt the butter over medium heat. Cook the garlic for a minute, then add the flour. Whisk constantly for about 1 minute, until a thick paste forms.
- Add the beer. Slowly whisk in the beer and continue whisking until it’s smooth and combined. Add the milk and whisk again until incorporated.
- Simmer. Whisk in the Dijon, Worcestershire sauce, paprika, and cayenne pepper. Bring to a simmer, whisking frequently, for about 3-4 minutes until it thickens slightly.
- Add the cheese. Reduce the heat to the lowest setting. Add the shredded cheese one handful at a time, whisking until each addition is fully melted. Season with salt and pepper.
- Enjoy. Transfer the dip to a warm serving bowl or keep the saucepan on the lowest heat setting. Serve immediately.
Tips & Tricks
Here are a few key things to keep in mind when making this beer cheese dip for the first time.
- Use room temperature beer. Cold beer added to a hot roux can cause the sauce to seize and turn lumpy.
- Cook the roux for a full minute. Whisking the flour into the butter and letting it cook before adding liquid is what removes the raw flour taste. Rushing this step means the dip has a starchy, floury undertone that lingers.
- Add the beer slowly. Pour it in gradually while whisking constantly, not all at once. Adding liquid too fast breaks the roux, and you end up with a lumpy base that’s hard to recover from.
- Shred the cheese yourself. Pre-shredded cheese is coated in anti-caking agents that prevent it from melting smoothly.
- Thin the dip. This beer cheese dip will thicken as it sits, even if kept over low heat. If needed, whisk in a small splash of warm beer or milk to loosen it up.
What To Serve It With
Sourdough pretzel bites + this beer cheese dip = an irresistible pairing! Of course, regular pretzel bites and soft pretzels are great too.
Toasted baguettes, pieces of artisan bread, like no knead Dutch oven bread or sourdough bread, pita, crunchy crackers, and veggies like cauliflower, carrots, and pepper slices, also work.
How To Store & Reheat Leftovers
- In the fridge: Store leftover beer cheese dip in an airtight container for up to 4 days. The dip thickens considerably as it cools; that’s normal.
- Reheating: Warm the dip slowly in a small saucepan over low heat, whisking frequently. Add a splash of warm beer or milk to loosen it back to the right consistency. Don’t rush it with high heat or the cheese will separate and turn greasy.
Beer Cheese Dip
Ingredients
- 2 Tablespoons unsalted butter
- 3 cloves garlic minced
- 2 Tablespoons all-purpose flour
- 12 ounces beer room temperature (lager or amber ale)
- ½ cup whole milk
- 1 teaspoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- ½ teaspoon smoked paprika
- ¼ teaspoon cayenne pepper
- 2 cups sharp cheddar freshly shredded
- ½ cup gruyère freshly shredded
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- In a medium saucepan over medium heat, melt butter. Add minced garlic and cook for about a minute until fragrant, don’t let it brown.
- Add all-purpose flour to the butter and garlic. Whisk constantly for about 1 minute to cook out the raw flour taste. The mixture will look like a thick paste.
- Slowly pour in room-temperature beer while whisking constantly. Keep whisking until smooth and combined. Then pour in whole milk and whisk again until fully incorporated.
- Whisk in Dijon mustard, Worcestershire sauce, smoked paprika, and cayenne pepper. Bring the mixture to a gentle simmer over medium heat, whisking frequently, until it thickens slightly, about 3 to 4 minutes.
- Reduce the heat to the lowest setting. Add sharp cheddar and gruyère one small handful at a time, whisking after each addition until fully melted before adding the next. Season with salt and black pepper, taste and adjust.
- Transfer to a warm serving bowl or keep in the saucepan on the lowest heat. Serve immediately with soft pretzel bites, toasted bread, or veggies. If it thickens as it sits, whisk in a small splash of warm beer or milk to loosen it back up.
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