Beer Cheese Dip

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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!

Pretzel bite dipped into a Beer Cheese Dip

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, gruyere and mozzarella. The cheddar/gruyere add flavor while the mozzarella adds a creamy texture.

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).

Beer Cheese Dip ingredients in a pot

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.

    1. Melt butter, seasonings, and flour. Cook 1 minute.
    2. 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.
    3. 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.

Beer Cheese Dip and pretzel bites

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?

Pretzel bite dipped into a Beer Cheese Dip
4.82 from 93 votes
Review Recipe

Beer Cheese Dip

Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings 12 servings
This easy beer cheese dip is great served hot, warm, or even cold with soft pretzels, tortilla chips, or fresh veggies!


  • ¼ cup butter
  • ¼ cup flour
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder
  • teaspoon cayenne pepper
  • 1 cup milk
  • cup beer I used Budweiser
  • 1 teaspoon dijon mustard
  • 1 teaspoon Worcestershire sauce
  • 2 cups sharp cheddar shredded
  • 1 cup gruyere or swiss cheese, shredded

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  • Melt butter, flour, onion powder, garlic powder, and cayenne pepper over medium heat in a saucepan. Cook 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.
  • Reduce heat to low, add cheeses, and stir just until melted and smooth.
  • Serve warm with vegetables, tortilla chips or soft pretzels.

Recipe Notes

For a smooth sauce, shred the cheese yourself, pre-shredded cheeses can have additives that keep them from melting smoothly.
Do not overheat the cheese or it can become grainy in texture.
Swiss cheese can be swapped for pepper jack, mozzarella, or another cheese of your liking.
Keep warm on a cheese fondue warmer or in a mini crock pot.
A darker beer will have a more bitter beer flavor while a lighter beer will produce a lighter beer flavor. Either will work in this recipe.
Serving size: 3 tablespoons

Nutrition Information

Calories: 180, Carbohydrates: 4g, Protein: 9g, Fat: 14g, Saturated Fat: 9g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 1g, Cholesterol: 43mg, Sodium: 207mg, Potassium: 72mg, Fiber: 1g, Sugar: 1g, Vitamin A: 459IU, Vitamin C: 1mg, Calcium: 275mg, Iron: 1mg

(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)

Course Appetizer, Dip, Party Food
Cuisine American
A soft pretzel being dipped into warm beer cheese dip on a wood board.
Beer Cheese Dip in a bowl with writing
Beer Cheese Dip with writing
About the author


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Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!

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Recipe Rating


  1. It was delicious except for one little thing – I needed a lot more cheese because the beer/alcohol was overpowering. I used a light lager. But all it required was a bit more sharp cheese. Overall, very good!5 stars

  2. Hi there! Your notes say that mozzeralla is used but I don’t see it listed in the actual recipe. Also is 2% milk ok or does whole work better?

    Thank you!

    1. Hi Claire, You can use all gruyere cheese or a combination of gruyere, sharp cheddar, and mozzarella for this recipe. 2% milk will work fine in this recipe.

  3. Okay so it’s a good dip, but definitely load it up on the spices. I first made it and it tasted like melted cheese. I put it back on the heat and added more garlic and onion powder and that spiced it up a bit. Overall great recipe :-)5 stars