Beer Cheese Dip
Cheesy. Boozy. Bliss. This Beer Cheese Dip is creamy, smoky, and dangerously snackable, your new game-day MVP.
Servings: 8
Calories: 172kcal
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.
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.
Nutrition
Serving: 1serving | Calories: 172kcal | Carbohydrates: 4g | Protein: 8g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 39mg | Sodium: 347mg | Potassium: 71mg | Fiber: 0.1g | Sugar: 1g | Vitamin A: 470IU | Vitamin C: 0.01mg | Calcium: 231mg | Iron: 0.2mg
