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.
- 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.
- 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
- ¼ cup butter
- ¼ cup flour
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ⅛ teaspoon cayenne pepper
- 1 cup milk
- ⅔ 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
- 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.
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
Like our recipes?
Follow us on Pinterest!
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 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.