Beer + cheese = happiness. This Beer Cheese Dip is gooey, boozy, and the only reason anyone is coming to your party!
Warning: May Cause Crowd Hovering
I’m going to be honest with you: this is not just a dip, it’s a life choice. Beer Cheese Dip is what happens when cheddar cheese and beer fall in love. I’m talking creamy, smoky and just boozy enough to make you feel slightly rebellious while still totally acceptable at Sunday brunch.
Bring this out at game night, and suddenly you’ll be the most popular person in the room. People will loiter near the bowl. Strangers will ask for your recipe. Your mother in law will finally say you make a “nice snack”. You’re welcome!
Why You’ll Love This Beer Cheese Dip
- Pub grub energy. Wear stretchy pants and embrace your inner barfly.
- 15-minute hero. You’ll be melting cheese before your beer even gets warm.
- Cheesy, smoky, silky. Basically liquid gold.
- Beer is a requirement. “Cooking with wine” but make it beer.
- Crowd control tool. Distracts guests while you finish dinner.
Before You Start: Tips & Ingredients
- Grate your own cheese. Bagged cheese is coated in weird stuff and makes sad, clumpy dip.
- Pick a friendly beer. Lager or ale = smooth. IPA = bitter. Stout = bold, great if you’re fancy.
- Respect the roux. Cook the flour for a minute or two unless you enjoy paste flavored dip.
- Keep it warm. This dip thickens as it cools, so think slow cooker or low burner babysitting duty.
Serving Suggestions
Dump it in a bowl, garnish with bacon, and stand back. It pairs with:
- Soft pretzels (obviously)
- Crostini, crackers, or leftover hot dog buns in a pinch
- Veggies if you’re trying to trick someone into nutrition
- Tortilla chips (chaotic but effective)
- A frosty pint, because you already opened the beer
Frequently Asked Questions
Go for a lager, pilsner, or mild ale, something smooth and drinkable. Super hoppy IPAs will make it bitter, and nobody wants bitter cheese.
Yep! Swap the beer for chicken or veggie broth. It won’t have that pub vibe, but it’s still cheesy and delicious.
Most likely preshredded cheese or overheated sauce. Grate your own cheese and melt it over low heat like the patient saint you are.
You can, but it’s best fresh. If you must, store it in the fridge, then gently reheat with a splash of milk or beer to get it creamy again.
A mini slow cooker is your new best friend. Just keep it on “warm” and give it a stir every now and then.
Try These Recipes Next
- Cheesy Sausage Stuffed Mushrooms
- Coconut Cream Pie Bars
- One-Pot Swedish Meatball Stroganoff
- Ham & Cheese Croissant Egg Bake
Beer Cheese Dip
Ingredients
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- ¾ cup beer, lager or ale; not too bitter
- ¾ cup whole milk
- 1 teaspoon Dijon mustard
- ½ teaspoon garlic powder
- ½ teaspoon smoked paprika
- ½ teaspoon salt, adjust to taste
- 2 cups sharp cheddar cheese, shredded (preferably freshly grated)
- crispy bacon, for garnish
Instructions
- In a medium saucepan, melt butter over medium heat. Whisk in flour and cook 1–2 minutes to remove raw flour taste.
- Slowly whisk in beer and milk until smooth. Stir in Dijon mustard, garlic powder, smoked paprika, and salt. Simmer 2–3 minutes until slightly thickened.
- Lower heat to low and stir in cheddar, a handful at a time, until melted and smooth.
- Transfer to a bowl (or keep warm in a small slow cooker). Garnish with chives or bacon, and serve with pretzels.
Recipe Notes
- Grate your own cheese. Preshredded can make your dip grainy. Fresh is best.
- Choose the right beer. Lager or ale keeps it smooth. Avoid super hoppy IPAs unless you enjoy bitter dip.
- Low and slow. Melt cheese over low heat for the silkiest texture.
- Keep it warm. A mini slow cooker is perfect for parties so it stays creamy till the last dunk.
- Reheating tip. Stir in a splash of milk or beer when reheating to bring back that pourable consistency.
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