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 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).

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
4.87 from 275 votes↑ Click stars to rate now!
Or to leave a comment, click here!

Beer Cheese Dip

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

Ingredients  

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

Instructions 

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

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
4.87 from 275 votes

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

Categories:

, ,

Like our recipes?
Follow us on Pinterest!

Follow us on Pinterest

Recipes you'll love

About the author

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!
See more posts by Holly

Follow Holly on social media:

pinterest facebook twitter instagram

Free eBook!

Subscribe to receive weekly recipes and get a FREE Bonus e-book: Quick & Easy Weeknight Meals!

You can unsubscribe anytime by clicking the “unsubscribe” link at the bottom of emails you receive.

Latest & Greatest

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Comments

  1. 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!5 stars

    1. 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.

  2. 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!5 stars

  3. 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.5 stars

  4. Loved the beer cheese dip. It comes together beautifully, and it’s smooth and creamy. We used it on fries, burritos, and pretzels.5 stars

  5. 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.

  6. 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 again5 stars

  7. 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.2 stars

      1. Hi Eve, thanks for the feedback. Sorry to hear you didn’t enjoy this dish as much as we do!

  8. 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?

    1. Hi Margaret, sorry for the confusion. This recipe has been updated for improved flavor and I would follow the recipe as written. Enjoy!

  9. 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.4 stars

  10. It had no taste despite doubling the cayenne and Worcestershire and putting hot sauce and additional seasonings in.2 stars

  11. 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.5 stars