Beer Cheese Dip
Ever since I made my beer cheese soup recipe, I’ve been dying to serve up some beer cheese dip! Nothing is better than dipping a warm pretzel into this creamy, cheesy dip that has just the right amount of beer taste. I love that you can get creative with what beer and cheese you use, more info on that below! PS-My No Knead Bread is perfect for dipping into this, it’s crusty on the outside and light & airy on the inside!
How to Make It
See bottom of post for the recipe card with ingredient quantities and full instructions.
Shred the cheese and set it aside. Combine the seasonings and set those aside as well. Heat the milk in the microwave for 45 seconds. Melt butter over medium heat. Whisk in the flour and stir for 1 minute.
Slowly incorporate the milk and then the beer, whisking as you pour. If you add it too fast, the roux will thin out too much. Add the seasonings, Worcestershire sauce, and the mustard. Let the mixture bubble gently, increase heat if needed. Allow it to continue to gently bubble and thicken for about 5 minutes.
Reduce heat to low and let the base cool down. Gradually sprinkle in cheese and stir to combine. Taste, and add a splash more beer if a thinner consistency or stronger beer flavor is preferred. Season with salt/pepper if desired. Serve with soft pretzels, crusty bread, vegetables, or chips.
Best Beer and Cheese Options
Beer
Use a beer that you enjoy drinking as the dip is going to take on the flavor of the beer. A strong, hoppy beer will taste more potent than a lighter option. Tuckerman Pale Ale is a good choice in my opinion. Non Alcoholic beer may also be used. Chicken Broth may be used if beer is not an option.
Cheese
2 cups of cheese is perfect for this dip. I prefer the cheddar/gouda/gruyere combo for special occasions. I use Cracker Barrel Sharp Yellow Cheddar, Yancey’s Fancy Gouda, and Emmi Switzerland Le Gruyere. Monterey Jack, Mozzarella, Swiss, and Provolone may also be used in addition to Sharp Cheddar and White Cheddar. Avoid bagged cheese as it contains cellulose and doesn’t melt as well or taste as good. Shred your own cheese from a block or purchase Provolone/Swiss from a deli counter.
Storage
Store in an airtight container and refrigerate for 4-6 days.
Try These Next
Be sure to serve this dip with my friend Tracy’s Soft Pretzel Recipe!
Mini Crock Pot – perfect for keeping this dip warm for serving. Fondue Pot – another alternative for keep this warm. Box Grater– to shred your own cheese
Tried This Recipe?
Leave a review, I love hearing your feedback! ⭐⭐⭐⭐⭐
