Beer Cheese Recipe
This beer cheese recipe is rich, creamy, and full of flavor. It’s perfect for dipping soft pretzels, chips, or veggies and makes a great game-day appetizer.
If you’re looking for a rich, creamy, and downright irresistible dip, this beer cheese recipe is it. We’ve been making it for well over 20 years, and it’s always a hit.
Whether you’re serving it with soft pretzels, tortilla chips, or fresh veggies, this dip belongs at any game day spread, party, or even just a snack night at home.
Looking for more cheese and beer recipes? Try our beer and cheese soup and pub cheese spread.
What Is Beer Cheese?
Beer cheese is a smooth, melted cheese dip made with sharp cheddar, beer, and a blend of seasonings.
Some versions are thick and spreadable, while others (like this one) are warm and perfect for dipping.
Best Beer for Beer Cheese Dip
The beer you choose makes a big difference in the flavor. A light lager or pale ale keeps things mild and balanced, while an amber ale adds a deeper, maltier taste.
If you’re into a little hoppy bitterness, an IPA works too. Just steer clear of beers that are overly sweet or too bitter. Something in the middle is best.
And if you need a non-alcoholic option, a good-quality non-alcoholic beer or even a little more milk or half and half will work.
What Cheese Is Best?
Sharp cheddar is my pick for this dip because it melts well and has a great flavor that pairs perfectly with beer. For extra creaminess, mix in a small amount of gouda, mozzarella, or Monterey jack cheese.
Try to avoid pre-shredded cheese, as it contains anti-caking agents that can affect the texture.
What’s the Difference Between Beer Cheese and Pub Cheese?
The cheese sauce version is warm, creamy, and perfect for dipping, while pub cheese is a thicker, spreadable cheese that’s usually served chilled. Both have that delicious beer-infused flavor, but the texture and serving styles are totally different.
Serving Suggestions
This cheese dip is fantastic with classic soft pretzels, but there are plenty of other great ways to serve it. Here are a few of our favorites:
- Soft pretzel bites: Just like large pretzels only bite-sized!
- Tortilla chips: You can’t go wrong with chips and dip.
- Fresh veggies: Carrots, celery, broccoli, and cauliflower all taste great dunked in cheese.
- Loaded baked potatoes: Drizzle over a baked potato with crispy bacon bits.
- Potato nachos: Swap tortilla chips and shredded cheese for crispy potato slices and cheese sauce.
How to Store Leftovers
- Refrigerate: Store any leftovers in an airtight container in the fridge for up to 3 days.
- Reheat Slowly: Warm it on the stove over low heat, stirring often. If it thickens too much, add a little milk or beer to smooth it out.
- Skip the Microwave (If Possible): If you must use a microwave, heat in short intervals, stirring in between to keep it creamy.
More Dip Recipes
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Ingredients
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 cup beer, lager, pilsner, or ale
- 1 cup whole milk
- 1 teaspoon Dijon mustard
- ½ teaspoon garlic powder
- ½ teaspoon smoked paprika
- ¼ teaspoon cayenne pepper, optional for spice
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 cups shredded sharp cheddar cheese
- ½ cup shredded gouda, or mozzarella cheese
Instructions
- Prepare the roux: In a medium saucepan over medium heat, melt the butter. Add the flour and whisk continuously for 1 to 2 minutes until the mixture becomes golden and smooth.2 tablespoons unsalted butter2 tablespoons all-purpose flour
- Add the liquids: Slowly pour in the beer while whisking, followed by the milk. Continue stirring until the mixture thickens, about 3 to 4 minutes.1 cup beer1 cup whole milk
- Season the dip: Stir in the Dijon mustard, garlic powder, smoked paprika, cayenne pepper (if using), salt, and black pepper.1 teaspoon Dijon mustard½ teaspoon garlic powder½ teaspoon smoked paprika¼ teaspoon cayenne pepper½ teaspoon salt¼ teaspoon black pepper
- Melt the cheese: Reduce the heat to low, then gradually add the shredded sharp cheddar and gouda (or mozzarella), stirring constantly until fully melted and smooth.2 cups shredded sharp cheddar cheese½ cup shredded gouda
- Serve warm: Transfer to a serving bowl and enjoy immediately with soft pretzels, tortilla chips, fresh vegetables, or your favorite dippers.
Notes
- Servings: The calories listed are an approximation based on the ingredients and a serving size of ½ of a cup of beer cheese. This recipe makes about 3 ½ cups total. Additionally, the calorie count does NOT include the chips seen in the photos. Actual calories will vary.
- Salt: If you are sensitive to sodium, wait until all the ingredients are mixed before adding salt. Adjust based on your taste. Add more or less salt as needed.
- Milk: We recommend using a full fat dairy (whole milk, half and half, etc.) to achieve the best texture and consistency. Two percent milk will work in a pinch.
- Cooking Info: It’s important not to let the mixture simmer or boil as it heats. If it begins to bubble too much, the dairy will separate. Part of it will become oily and the other will get grainy.
- Beer: If you have time, open the beer and let some of the carbonation out while you prep the other ingredients.
I made this tonight to enjoy with some homemade soft pretzels… THANK YOU for finally helping me to break my long losing streak with making bechamel!!! Your instructions about the proper way to do a bechamel for this dip were invaluable, and it turned out quite delicious!
I used white cheddar + Trader Joe’s bacon cheddar (instead of Monterey jack) because I had some in the fridge already and eliminated the chipotle because I’m not a fan of the flavor,
Although I was totally pleased with the taste of the finished result, the consistency of it was rather runny…do y’all have any suggestions for this? Would it maybe have made it thicker if I used less half and half (like 1 cup instead of 1 1/2)?
Thank you for sharing this recipe (and all those great bechamel-making tips); can’t wait to try some of your other recipes!
Thank you, Sara! I am so happy the dip turned out well for you. That’s a great question! To make it thicker, you have a few different options to try.
You can use less half and half, or you can increase the amount of flour in the rue. Additionally, you can use heavy cream instead of half and half. It will increase the calories and fat, but the sauce will be richer. Lastly, you can also try a cornstarch and water mixture in the dip. It can be added right after you add the cheese. However, the texture may become like gelatin once it cools.
In closing, I am thrilled you liked the recipe and commented on the post. I hope these tips help. Have a lovely Tuesday!