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
4.78 from 57 votes
Review Recipe

Beer Cheese Dip

Prep Time 5 minutes
Cook Time 12 minutes
Total Time 17 minutes
Servings 12 servings
Author Holly Nilsson
This easy beer cheese dip is great served hot, warm, or even cold!


  • ¼ cup butter
  • ¼ cup flour
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • teaspoon cayenne pepper
  • 1 cup milk
  • cup beer I used Budweiser
  • 1 cup sharp cheddar shredded
  • ½ cup mozzarella cheese shredded
  • ½ cup gruyere or swiss cheese, shredded
  • 2 teaspoons spicy brown mustard optional

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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 beer and milk a bit at a time whisking until smooth after each addition. Continue cooking over medium heat until thick and bubbly.
  • Reduce heat to low, add cheeses and stir just until melted and smooth. Stir in mustard if using.
  • 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: 126, Carbohydrates: 4g, Protein: 7g, Fat: 9g, Saturated Fat: 6g, Cholesterol: 28mg, Sodium: 165mg, Potassium: 52mg, Fiber: 1g, Sugar: 1g, Vitamin A: 335IU, Calcium: 194mg, Iron: 1mg

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

Keyword beer cheese dip
Course Appetizer, Dip
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. I tried this today and it’s just so thick. It was already so thick when I was mixing in the milk and beer and it got worst when the cheese was but in. My husband still likes it but when I think of beer cheese dip I think of it been less thick.

    1. Hi Tammy, glad to hear he still enjoyed it. For a thinner dip, you can add additional beer and milk to the sauce or leave out some of the cheese if you find that making it too thick. If using less cheese, I would recommend using flavorful sharper cheese so the flavor is still there!

  2. Made as directed. It was very thick and creamy, way too thick for a good dip consistency. I used the optional mustard and still found it bland.2 stars

    1. Hi Erin, for a deeper flavor try swapping out the Swiss cheese for pepper jack, mozzarella, or another cheese of your liking. You can also use a darker beer for a more intense flavor. Hope that helps!

  3. Hi Holly,
    I followed your recipe exactly and used Guinness dark beer. I appreciate you pointing out the difference in the beers. This came our perfectly for our taste.
    Very good step by step directions!
    Thank you for the recipe.5 stars

  4. This was an ok beer cheese. I think to make it flavorful, I would add maybe a darker beer. I used Miller Lite. And maybe a pinch of nutmeg or something. It was just missing that wow factor for me.3 stars

    1. There is some information in the post regarding the type of beer used. A lighter beer (like miller light) will provide a lighter flavor. Hope this helps:

    2. 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!
  5. I made it as it stated and it was bland with no flavor. It was thick and creamy, just hardly any flavor. Would not recommend if you want the authentic beer cheese flavor.2 stars

    1. Sorry that you didn’t enjoy it as much as we do Debra. We find it very flavorful. Did you use all of the spices listed? Did you use a sharp cheddar (rather than a regular cheddar)? Sharp cheddar will give a much stronger flavor than regular cheddar. Adding the optional mustard also enhances the flavor.

  6. This is my third time trying to post a comment on your delicious scones. I’m not good at the tech thing. I really enjoyed your recipe but I did alter it a little and shredded the butter and then stuck the scones in the freezer for a few minutes before baking. Shared them with my neighbor5 stars

  7. I need to say that I’m not good at the tech stuff. I made these scones and they were so good. I did shred the butter and then put the scones in the freezer for a few minutes before cooking. Thank you for my introductory to scones and I will be following your other recipes.5 stars

    1. I’m sorry you didn’t enjoy it Jeanie, we made it yesterday too! Did you use sharp cheddar and gruyere/swiss? What type of beer did you use? This recipe really needs the sharper flavored cheeses. I hope that helps.

  8. I’m so excited to have found you on Pinterest! I was searching for a home made baked fries recipe last night and found yours! (they came out great, BTW!) Of course I noticed links to other recipes and I was hooked!! Spent quite a while last night going through your recipes and getting “pin-happy”! And I’m back at it today!

    I haven’t tried this one yet, but plan to in the near future. I’m just curious about the milk…what kind do you use? Whole, 2%, skim? Can heavy cream or half & half be used?

    Thank you so much for sharing these great recipes!

    1. Thanks so much for your kind words Dana, I’m so glad you found me too! I most often use 2% because it’s what we have in our fridge. The thicker creams can be used but you may need to thin it out a bit with extra beer (or even broth). Enjoy!

      1. Hi Holly,
        So I just made the beer cheese and it came out quite grainy/gritty. I did end up using fat free half & half. We rarely have regular milk in our house. We always have unsweetened vanilla almond milk, FF 1/2 & 1/2 , and heavy cream. The almond milk is not usually good in heated recipes, so I opted for the 1/2 & 1/2 as it usually does well for me. I followed the recipe exactly except for the milk. I used mozz, white sharp cheddar, and gruyere cheeses, and the beer was Guiness extra stout. Any ideas what would cause the grittiness? maybe there’s a way to fix it? It’s tastes pretty good, I think.
        Thanks so much!

      2. Oh no Dana. Overheating the cheese can cause the cheese to separate or become grainy. There are some types of cheese (that are more aged) that can have a bit of a gritty texture from crystals that form in the cheese.

  9. DO NOT I REPEAT, DO NOT USE SWISS CHEESE. If you are short on types of cheeses, just double down on what you have. Swiss cheese was overpowering

    1. Sorry that you foudn the swiss cheese overpowering. The recipe calls for only 1/2 cup of gruyere (or swiss cheese). We don’t find the addition of the swiss cheese to be too much, but if you’re not a swiss cheese fan, sticking to other cheeses works well. This recipe is easy to adapt to your personal tastes!

  10. Followed the recipe and used Swiss in place of gruyere. It tastes fine but it’s gritty. I used whole milk, yuengling beer, and grated all the cheeses. Any idea why it turned out this way?3 stars

    1. Oh no Cindy, how disappointing. Overheating the cheese can cause the cheese to separate or become grainy. There are some types of cheese (that are more aged) that can have a bit of a gritty texture from crystals that form in the cheese.

    1. 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.

  11. We made 2 versions of this, one with stout and one with IPA. Followed the recipe exactly and found both to be extremely bland. Added some more cayenne, some Worcestershire and smoked paprika which helped a bit, but ended up throwing about 80% of it away.2 stars

  12. This was my first time making beer cheese. It came out pretty good and was so easy to make. Next time I’m going to use a dark ale for that extra bite5 stars

  13. Amazingly delicious. I used bud light and colby jack with cheddar, a little more that called for, but it turned out amazing. 10/10 would make again.5 stars

  14. I haven’t made your dip yet but I am definitely going to when I have the ingredients. I do have a question though. Can your beer cheese dip recipe be frozen? Thank you! Jan5 stars

  15. I assume you’re counting the spicy brown mustard as a “seasoning,” since the directions don’t indicate when to add that ingredient…? Even though in the list of ingredients, it is not listed with the seasoning.

    1. I made your cheese dip as directed, the only two items I swapped was smoked mozzarella instead of regular mozzarella and 2% milk instead of whole milk. Unfortunately we are not milk drinkers in our house so we had to use what the neighbors had. That said, my question is that it seems the consistency of the beer cheese is watery on top and thicker towards the bottom half. Any ideas why this would happen and how to fix it, as this turned out pretty tasty?

      1. Hi Tylamarie, you will want to make sure everything is incorporated well at each step, and serving it in a mini crockpot or fondue warmer and stirring it often will help to keep the dip from separating.