This beer cheese dip is like liquid gold for pretzels!
The combination of cheese and beer is a classic for a reason, and it hits the spot in this easy recipe.
Serve it on game day, movie night or any time you want a totally addictive snack. It’s great with hard pretzels and soft pretzels alike!
This cheddar beer dip comes together in one pan with simple ingredients. And it’s easy enough for anyone to make.
Ingredients
Here’s what you’ll need to make this cheesy dip:
- Sharp cheddar cheese
- Cream cheese
- Beer
- Butter
- Flour
- Garlic
- Worcestershire sauce
- Dry mustard
- Paprika
- Onion powder
How to Make Beer Cheese Dip
Make a Roux
A roux is essentially a mix of flour and fat (in this case, butter) used to thicken sauces.
Start by whisking the flour and melted butter together with minced garlic. When the mixture starts to bubble, it means that the flour is cooked it’s time to add the remaining ingredients.
Add the Remaining Ingredients
Now, pour in your bottle of beer, dry mustard, salt, paprika, onion powder, cayenne and Worcestershire sauce.
Finally, whisk in the cream cheese and grated cheddar.
Thicken the dip
Once all of your ingredients are added to the saucepan, bring the mixture to a boil. Keep whisking and let the mixture bubble and start to thicken.
Then, lower the heat and let it simmer for a few minutes. The beer cheese will thicken as it cools down.
Serving Suggestions
Here are some ideas for what to dip in this yummy beer cheese:
- Pretzels. The most traditional choice, soft pretzel bites and full-size homemade soft pretzels are a match made in heaven with this beer cheese recipe.
- Kettle cooked potato chips. The crunchier the better!
- Tortilla chips or sturdy corn chips
- Crusty bread. If you love the vibe of a cheese fondue, grab a loaf of sourdough or brown crusty bread and get dipping!
- Fruits and veggies. Crunchy bites like apples, carrots and celery pair nicely with the flavors in this creamy dip.
Pro Tips
1. It’s not just for dipping! Use this recipe as a beer cheese sauce – pour it over potato chips (for Irish nachos), baked potatoes or burgers for amazing flavor!
2. Keep it warm. Beer cheese will thicken as it cools. Serve your dip in a mini slow cooker to keep it warm and velvety for hours.
3. Always be whisking. For the smoothest texture, be sure to keep whisking the ingredients as they cook. This also goes for reheating. If you’re reheating on the stove, whisk a little milk into the dip for smoothness. If using a microwave, heat in 30 second intervals, whisking in between.
4. For best results, avoid pre-shredded cheese. It will not melt as smoothly as if you grate it yourself.
Make Ahead and Storage Instructions
You can make this pretzel cheese dip up to a week in advance! Allow it to cool to room temperature, and then store it in an airtight container in the refrigerator.
Store any leftover dip the same way – in the refrigerator. Warm it up in the microwave and you’re back in business!
What’s the best beer to use in beer cheese?
The type of beer you use will affect the flavor of your beer cheese.
Pale ales and dark lagers are great options. Lighter beers will lend less flavor. And for the boldest, richest flavor, sample stout beers like Guinness.
You could even use hard cider to make this a gluten free dip.
Here are some tips for when you’re making your selection:
- If you’re making this dip for the first time, I recommend using a nice lager-style beer. It will give the dip a good flavor balance without being overpowering.
- As a rule of thumb, the a darker beer will yield a dip with deeper flavor. I recently used some Mad Elf that we had left over from the holidays and wow – that was good.
- Experiment with how each beer changes the overall flavor and find what you like best.
- Love the idea but don’t want the alcohol? Try non-alcoholic beer or apple cider.
What kind of cheese is good for pretzel dip?
Sharp cheddar cheese is a natural flavor pairing with both beer and pretzels, but if you’re looking to jazz it up a bit, here are some other options:
Gouda. There are a variety of cheeses that call themselves gouda. You want to look for the aged kind (not smoked). It has a sharp, nutty flavor that’s really good with beer.
Swiss cheese. If you’re looking to channel some fondue dip vibes, do a 50/50 split of Swiss and cheddar.
Gruyère. The mack daddy of Swiss cheeses, Gruyere pairs beautifully with pretzels and beer.
When you make this beer cheese dip, I’d love to hear about it! Drop a rating or leave a comment below. Enjoy!
For more dip recipes, try these:
Beer Cheese Dip
Ingredients
- 3 cups sharp cheddar cheese grated
- 4 oz. cream cheese room temperature
- 2 Tbsp. unsalted butter
- 2 Tbsp. all purpose flour
- 1 12 oz. bottle of lager beer
- 1 clove garlic minced
- 1 tsp. Worcestershire sauce
- 1/2 tsp. dry mustard
- 1/2 tsp. salt
- 1/4 tsp. paprika
- 1/4 tsp. onion powder
- 1 pinch cayenne pepper
Instructions
- Melt butter over medium heat in a medium saucepan. Whisk in the flour and minced garlic. Cook until the mixture bubbles, about 1 minute.
- Whisk in the beer, dry mustard, salt, paprika, onion powder, cayenne and Worcestershire.
- Stir in the cream cheese and cheddar cheese. Bring the mixture to a boil, whisking constantly, until the mixture thickens.
- Reduce heat to low and simmer 5 more minutes. Remove from heat and enjoy.
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