Beer cheese dip is quite possibly the greatest appetizer dip ever invented. I mean do I really need to spend any time talking it up? It’s frickin’ BEER and CHEESE combined into a dip for crying out loud! The perfect combination of savory and robust flavors and a texture that is so unbelievably creamy. Plus you can serve it with just about anything from soft pretzels to sliced bread, or even fresh vegetables.
But probably the best part about beer cheese dip is that it’s incredibly easy to make right at home. All you really need is 10 common kitchen ingredients, a small pot, and a whisk to make it in, and about 10 minutes out of your day.
Honestly, that’s it!
What type of beer & cheese is best for this dip?
The most common beer used to make beer cheese dip is a simple german style lager. That being said, I am of the opinion that you should use whatever type of beer you like to drink the most. If you like stouts, then use a stout; if you like pilsner, then use a pilsner; if you like wheat beers, then use a wheat beer. However, be mindful that the beer you choose will have an effect on the final taste of the dip. So try and stay away from fruit-flavored beers, or sour beers… unless your into that kind of thing, then you do you.
As far as what cheese to use, I highly recommend that you go with classic sharp cheddar cheese. However, if you aren’t a fan of cheddar, or simply don’t have any on hand then you can easily swap it out with just about any other type of cheese. Just make sure that it is a cheese that melts well like gruyere, fontina, or provolone.
Tips, Tricks & Suggestions
- A good beer cheese dip should be rather thick. That being said if the finished dip is either too thick or too thin you can easily adjust. If it is too thick then simply add in a splash or two of milk, and whisk it in. If the dip is too thin then simply sprinkle in some more cheese and whisk it in.
- While it is best to make this dip right when you plan on using it, you can make it a day ahead of time. In my opinion, the best way to reheat the dip is to microwave it for 30-second intervals, stirring in between, for about 2 to 3 minutes. You also might need to add a small splash of milk if you do this, otherwise, the dip could end up too thick.
- If you are looking for something to pair with this beer cheese dip then check out our easy recipe for soft pretzels.
Beer Cheese Dip Recipe
Prep time: 5 minutes
Cook time: 10 minutes
Servings: 2 cups
Ingredients
¼ Cup of unsalted butter
¼ Cup of flour
½ Cup of beer
1½ Cups of whole milk
1 Teaspoon of dijon mustard
½ Teaspoon of Worcestershire sauce
½ Teaspoon of smoked paprika, plus more to dust on top at the end
¼ Teaspoon of garlic powder
2 to 2½ Cups of shredded cheddar cheese
Salt & Pepper to taste
Instructions
- Make the roux: Get out a medium-sized pot and melt the butter in it over medium heat. Then toss in the flour and quickly whisk the two ingredients together until combined. Continue to whisk the ingredients for 1 minute.
- Add the liquids: Slowly pour the beer into the pot making sure to whisk it into the roux, you want to make sure there are no chunks. Then slowly pour in the milk, again whisking until everything is combined.
- Toss in the mustard, Worcestershire sauce, smoked paprika, and garlic powder. Whisk to incorporate all of these ingredients together.
- Let it thicken: Let this mixture cook on medium heat for an additional 2 to 5 minutes, or until it is bubbling and thickened up.
- Add the cheese: Add the cheese to the pot one handful at a time making sure that the cheese is melted and incorporated.
At this time you can adjust the thickness of the dip by adding in more cheese for a thicker dip, or milk/beer to make it thinner. Once it is to the consistency that you prefer, taste the dip and add salt and pepper to your liking.
- Pour the dip into a bowl and sprinkle an extra dash of smoked paprika over the top, Enjoy!
Beer Cheese Dip Recipe
Ingredients
- ¼ Cup of unsalted butter
- ¼ Cup of flour
- ½ Cup of beer
- 1½ Cups of whole milk
- 1 Teaspoon of dijon mustard
- ½ Teaspoon of Worcestershire sauce
- ½ Teaspoon of smoked paprika plus more to dust on top at the end
- ¼ Teaspoon of garlic powder
- 2 to 2½ Cups of shredded cheddar cheese
- Salt & Pepper to taste
Instructions
- Make the roux: Get out a medium-sized pot and melt the butter in it over medium heat. Then toss in the flour and quickly whisk the two ingredients together until combined. Continue to whisk the ingredients for 1 minute.
- Add the liquids: Slowly pour the beer into the pot making sure to whisk it into the roux, you want to make sure there are no chunks. Then slowly pour in the milk, again whisking until everything is combined.
- Toss in the mustard, Worcestershire sauce, smoked paprika, and garlic powder. Whisk to incorporate all of these ingredients together.
- Let it thicken: Let this mixture cook on medium heat for an additional 2 to 5 minutes, or until it is bubbling and thickened up.
- Add the cheese: Add the cheese to the pot one handful at a time making sure that the cheese is melted and incorporated. At this time you can adjust the thickness of the dip by adding in more cheese for a thicker dip, or milk/beer to make it thinner. Once it is to the consistency that you prefer, taste the dip and add salt and pepper to your liking.
- Pour the dip into a bowl and sprinkle an extra dash of smoked paprika over the top, Enjoy!
