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
4.84 from 121 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


  • 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


  • 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.


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
4.84 from 121 votes↑ Click stars to rate now!
Or to leave a comment, click here!

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

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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


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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!
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Recipe Rating


  1. Tried making this with some Sam Adams Octoberfest with good results, doubled down on Monterey and pepper jack since I had no cheddar on deck, but it was still really good!
    Will probably be even better with some nice sharp cheddar, will definitely be making it again to try as it was intended.

    Thanks for the recipe!5 stars

  2. Fantastic cheese sauce! Easy recipe because we had all of the ingredients and I was able to use the cheese we had – Colby jack and Sharp Cheddar with great results. We used it for chicken nachos and it was the best part of the dinner.5 stars

  3. I really liked this recipe! I used whole milk with sharp cheddar and a mixture of Swiss and Gruyère cheese. We used a light hearted ale from laughing fish. We enjoyed it with pretzel rolls! Yummy!5 stars

  4. Followed directions and got a liquid cheese. Not sure what I did wrong but I did it twice and no luck2 stars

    1. I’m sorry you didn’t enjoy this beer cheese dip Alex. It is a dip that is designed to be thinner so it is perfect for dipping and dunking pretzel bites, tortilla chips, or whatever else you like!

  5. I’m not sure how you measured the ingredients out but it was way to thick and stringy. 1 cup= 1 measuring cup or 1 cup = 8 OZ?. The taste was not there had to add more seasoning also.

    1. 1 cup of cheese weighs 4 oz, not 8 oz.

      When it is said 8oz in a cup, this is a volume, not a weight (8 fl oz). If you used 8 oz (which is a weight) of cheese for each cup called for, the recipe would not work out well and would be too thick.

      The measurement in the recipe calls for cups, the shredded cheese should be placed in a measuring cup. Hope that helps.

    1. I’m sorry this didn’t work out for you, how disappointing. I just made this again a couple of weeks ago and we really enjoy this recipe.

      I’m not quite sure what you mean by “the flavor isn’t even close” but a stronger beer can have a stronger flavor. The cheese can also affect the flavor, a mild cheese can be overpowered by a strong-flavored beer (so we use a sharp cheese in this recipe). What kind of beer did you use? Melted cheese can be a bit stringy depending on the brand.

  6. 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

  7. 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.

  8. 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