Beer Cheese Dip is an easy cheesy appetizer that is perfect for game day or when hosting friends.
A combination of your favorite beer, a variety of cheeses, and delicious seasonings this recipe is a welcome addition to any appetizer spread! Serve with pretzel bites, tortilla chips or even veggies!
Best Beer for Cheese Dip
What kind of beer do you like best? Then that is the beer you should use!
- Dark Beers like stouts, and malts will produce deep and bitter flavor.
- Light Beers like ales and IPA’s will give a lighter kind of flavor (this is my personal preference).
- Non-Alcoholic beers work just fine in this recipe too!
Consider what you are serving with the dip and choose the flavor from there! The darker beers are best with pretzels, pretzel sticks, tortilla chips, and bread. For the lighter-flavored version, use carrot sticks, broccoli and cauliflower florets or zucchini rounds.
Cheeses for This Dip
I use a combination of sharp cheddar and gruyere for a delicious flavor combination.
Any cheese will do but keep in mind a milder cheese will have a milder flavor (and won’t pair well with a really bold dark beer).
How to Make Beer Cheese Dip
This cheesy appetizer is as easy as 1, 2, 3 and will probably be enjoyed just as quickly! This starts with a roux (butter and flour mixed) to make a thick sauce.
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- Melt butter, seasonings, and flour. Cook 1 minute.
- Pour in the beer and milk a little at a time whisking after each addition. It will seem thick and almost pasty at first but will smooth out nicely.
- Once thick and bubbly, add the cheeses and stir until melted.
Tip: Shred your own cheese from a block. Pre-shredded cheeses have additives that keeps it from sticking in the bag so it may not melt nicely.
What to Serve with Beer Cheese Dip
We often make beer cheese dip for pretzels and serve it warm like cheese fondue. Dipper possibilities are endless.
- Bread: pretzels or pretzel sticks, tortilla chips, chunks of French or sourdough bread, soft breadsticks, and garlic crostini rounds.
- Veggies: celery sticks, broccoli florets, cauliflower florets, zucchini rounds, bell pepper strips, whole mushrooms, and whole (cooked) baby red potatoes.
- Fruits: sliced green apples, pears, and grapes.
Or serve this dip alongside other classic appetizer dishes like jalapeno poppers or slow cooker little smokies.
How to Make Ahead
Beer Cheese Dip is super easy to make ahead! All you need to do is cool it and keep it covered in the refrigerator until you’re ready to reheat it!
- To Reheat: Give it a strong stir, (add a little milk if needed) and heat over low on the stove!
As with most recipes containing a lot of dairy, beer cheese dip does not freeze well.
Feelin’ Cheesy?
- Jalapeno Popper Dip – rich and creamy dip
- Cheesy Hot Crab Dip – great hot appetizer!
- Hot Bacon Cheddar Dip – loaded with flavor
- Easy Cheese Dip – 5 minutes to make
- Buffalo Chicken Dip – best party snacks!
- Cream Cheese Dip – quick & easy dip!
Beer Cheese Dip
Ingredients
- ¼ cup unsalted butter
- ¼ cup all-purpose flour
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ⅛ teaspoon cayenne pepper
- ½ teaspoon salt
- 1 cup milk
- ⅔ cup beer
- 1 teaspoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 2 cups shredded sharp cheddar cheese 8 ounces
- 1 cup shredded Gruyere cheese or Swiss cheese, 4 ounces
Instructions
- In a medium saucepan, melt butter, flour, onion powder, garlic powder, cayenne pepper, and salt over medium heat. Cook for 1 minute.
- Stir in milk and beer a bit at a time, whisking until smooth after each addition. Continue cooking over medium heat, add in mustard and Worcestershire, cooking sauce until thick and bubbly.
- Turn off the heat and add the cheddar and Gruyere cheese. Stir until melted and smooth.
- Serve warm with vegetables, tortilla chips or soft pretzels.
Notes
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Appetizer, Dip, Party Food
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Has anyone tried making this with GF flour and GF beer? Or substituting or leaving out the beer?
I have never tried this recipe with gluten free flour or beer but I would love to hear how it turns out for you!
Re: Light Beer. I realize it means light color, however, can you use the low calorie light beer, i.e., Genesee Light or Miller Light?
This sounds delicious and am looking forward to trying it soon!
Yes, those should work well in this recipe.
had to substitute mozzarella with the cheddar, used Heineken beer, it’s delicious!!! goes well with my fresh bakes sourdough pretzels!!
Can I make this a day ahead of time, refrigerate overnight, and then warm up the next day in a crock pot?
I haven’t tried reheating it in a crockpot but I can’t see any reason it wouldn’t work. It’s a small recipe so you’ll want to ensure you’re using a little crock pot and stirring every now and then as it warms. Once it’s hot, I’d suggest turning it down to warm so it doesn’t overheat which can cause the cheese to separate.
Delicious dip!! I made this once with Budweiser and once with Guinness. The Guinness tasted better to me, but it turned the dip a darker gray/brown color, given its darker color. Any recommendations on how to get the fuller flavor of the Guinness with the color of the Budweiser? Thanks!
For more flavor I would recommend a brown ale which will have more body and flavor then a lager (however will still contribute more color), I would not use an IPA because the bitterness does not translate well in cooking.
Delicious! I used an amber bock, and some hot sauce. I used extra sharp cheddar cheese and a gruyere and swiss blend. So incredibly tasty!
I was so nervous about making the beer cheese dip. I thought for sure I would make it curdle, but following every step of the recipe and choosing the best ingredients, my dip was absolutely delicious! Thank you for the fabulous recipe and the step by step instructions. So delicious that I will definitely take it to the Superbowl party my family has every year. Hope the Packers will win this year!
I am so glad you enjoyed it, Jeannine! I hope everyone else does too!
After reading several comments saying this recipe was bland, I decided to go quite heavy handed on the seasonings and added some smoked paprika. I followed the rest of the recipe exactly and it was delicious! I made the Pretzel Bites recipe on this website to go with it, and it was a perfect combo.
So happy to hear you loved it, Sandra! Thanks so much for leaving a comment
Loved the beer cheese dip. It comes together beautifully, and it’s smooth and creamy. We used it on fries, burritos, and pretzels.
We did not much care for this recipe. The consistency was thick and pasty and the flavor was bland.
Im sorry to hear that, Molly! Thank you for trying our recipe.
I’ve made this twice for homemade soft pretzels, and it is easy and delicious.
I followed the recipe as written except I omitted the cayenne. Like a few others have said, mine turned out a bit pasty/chalky. There was a mild cheese flavor despite using 2 cups (1 block) sharp cheddar and half a block of swiss and strong garlic and mustard flavors. I did not like this dip.
I’m sorry to hear that, Sarah! Thank you for trying our recipe.
I don’t understand the high rating on this recipe. I followed the recipe exactly and it’s s thin and not creamy, chalky, bland and somehow has no cheese flavor. It looks good but tastes very disappointing.
Can this recipe be made ahead of time and frozen then reheated?
Hi Erin, this recipe does not freeze well.
This was just ok to me. Needed more seasoning, imo. Not much flavor besides cheese flavor.
Delicious!! Made for St. Patrick’s Day. Easy and Quick to make. Started the recipe right before guests came and put in a small crockpot. Served with crackers, chips, carrots, celery and pretzel bites. it was a Big Hit. Will definitely make again
I did not care for this dip. Followed directions as shown. Consistency was pasty and for the taste – not flavorable – even for all the cheese ingredients, etc. I will try a different recipe next time.
I agree. Not creamy and cheesy…it felt very pasty and too heavy with flour.
Hi Eve, thanks for the feedback. Sorry to hear you didn’t enjoy this dish as much as we do!
I found the need for more mustard & worcestershire.
I am curious, you mention cheddar, gruyere and mozzarella (for the creamy texture). I do not see mozzarella in the ingredient list.
Am I overlooking it?
Hi Margaret, sorry for the confusion. This recipe has been updated for improved flavor and I would follow the recipe as written. Enjoy!
Overall it was very simple to make, a great recipe for a beginner. The next time I make it though I think I will add a little more beer or seasoning. It was a basic recipe and all I could really taste was the cheddar. Thanks for the recipe.
It had no taste despite doubling the cayenne and Worcestershire and putting hot sauce and additional seasonings in.
Love this recipe. I’ve made it exactly like written multiple times to take to events with pretzel bites. Everyone raves about it. It does make a good amount of cheese sauce so if you have a smaller family maybe cut recipe down.