I made a Beer Cheese Dip Recipe that serves hot or cold and even doubles as a fondue or sandwich spread thanks to a clever secret ingredient.

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I filmed this Beer Cheese Dip Recipe after a night of testing batches because I wanted something that actually sticks to a soft pretzel and keeps a little tang. I toss in cream cheese to get that silky mouthfeel and sharp cheddar cheese for the bite, but the trick is in how it melts and clings.

In the video I play with temperatures and tiny tweaks that make it work on burgers, as a sauce, or just because you need to dunk stuff. I keep it straightforward but not boring, so watch it and you might end up making it every weekend, dont say I didnt warn you.

Ingredients

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Beer (lager or pale ale) – Adds bitter, yeasty notes and alcohol helps melt cheese; mostly carbs, not very healthy.
Cream cheese – Gives creamy tang, high in fat and protein, not light but so satisfying.
Sharp cheddar – Sharp flavor, packed with protein and calcium, adds savory depth and saltiness.
Gruyere or Monterey Jack (optional) – Melts smoothly, Gruyere nutty, adds richness; Jack milder.
Extra cheese calories though.
Butter and flour (roux) – Creates silky base to thicken, adds fat and carbs, no fiber, comfort food.
Milk or half and half – Lightens texture, adds creaminess and some calcium, contributes fat and carbs.
Dijon mustard and Worcestershire sauce – Tiny amounts boost savory, tangy umami, low calories, big flavor punch.
Garlic and cayenne – Garlic gives punch and aroma, cayenne adds heat, both tiny calorie impact.

Ingredient Quantities

12 fl oz beer (lager or pale ale), room temp

2 tablespoons unsalted butter

2 tablespoons all purpose flour

1/2 cup whole milk or half and half

8 ounces cream cheese, softened

2 cups (about 8 ounces) sharp cheddar cheese, shredded

1/2 cup Gruyere or Monterey Jack, shredded (optional)

1 teaspoon Dijon mustard

1 teaspoon Worcestershire sauce

1 clove garlic, minced or 1/2 teaspoon garlic powder

1/8 to 1/4 teaspoon cayenne pepper or a few dashes hot sauce

Salt and freshly ground black pepper, to taste

How to Make this

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1. Prep everything first: cube the softened cream cheese, grate the cheddar and the Gruyere or Monterey Jack if using (freshly shredded melts way better than pre-shredded), measure the milk and have the 12 fl oz beer at room temp so it doesn’t seize the cheese.

2. In a medium saucepan melt 2 tablespoons butter over medium heat, sprinkle in 2 tablespoons flour and whisk constantly about 1 to 2 minutes until it smells lightly nutty and the raw flour taste is gone, dont let it brown.

3. Slowly whisk in the room temp beer, a little at a time so you get a smooth mixture, then whisk in the 1/2 cup milk or half and half. Bring to a gentle simmer and cook 2 to 3 minutes until the mixture thickens slightly.

4. Turn the heat down to low. Add the cream cheese in small cubes and whisk until fully melted and smooth, scraping the bottom so nothing sticks.

5. Add the shredded sharp cheddar and the 1/2 cup Gruyere or Monterey Jack in handfuls, stirring until each addition melts before the next. Keep the heat low and do not boil or the cheese can get grainy.

6. Stir in 1 teaspoon Dijon mustard, 1 teaspoon Worcestershire sauce, the minced garlic or 1/2 teaspoon garlic powder, and 1/8 to 1/4 teaspoon cayenne or a few dashes of hot sauce. Season with salt and plenty of freshly ground black pepper, then taste and adjust.

7. If the dip is too thick thin it with a splash more beer or milk, whisking until you get the consistency you want; if too thin simmer gently a minute or two to thicken but dont boil.

8. Serve warm for dipping pretzels, veggies, or pour into a fondue pot; to serve cold chill until firm then give it a good stir, it will tighten up in the fridge.

9. Store leftovers in an airtight container in the fridge up to 4 days. Reheat gently in a saucepan over low heat or in short bursts in the microwave, stirring frequently. If it separates a quick whisk or an immersion blender brings it back together.

Equipment Needed

1. Medium saucepan (2 to 3 qt) for the roux and melting the cheese
2. Whisk for making a smooth beer+milk base and finishing the dip
3. Rubber spatula or wooden spoon to scrape the bottom and stir gently
4. Box grater for shredding sharp cheddar and Gruyere or Monterey Jack
5. Chef’s knife for cubing the cream cheese and mincing garlic
6. Cutting board for prep
7. Measuring cups and spoons plus a liquid measuring cup for the beer and milk
8. Mixing bowls (one to hold shredded cheese and prepped ingredients)
9. Bottle opener or can opener for the beer
10. Immersion blender (optional) to re-emulsify if the dip gets grainy or separates — helps save a batch if it breaks

FAQ

What beer should I use for the best flavor? Lager or a pale ale are your safest bets, they give a clean, malty backbone without overpowering the cheese. Avoid super hoppy IPAs unless you like bitter, and dark stouts will make it heavy. Non alcoholic beer works, but it tends to be milder.

My dip turned grainy or separated, what went wrong and how do I fix it? That usually happens from cooking too hot or adding cold cheese to boiling liquid. Fix it by taking the pot off the heat, stirring in a little softened cream cheese or a splash of milk, then return to very low heat and whisk slowly. Next time keep the temp low and add shredded cheese gradually.

Can I make this ahead or freeze it? Yes, make ahead and chill in an airtight container for up to 3 to 4 days. Reheat gently on the stove or microwave in short bursts, stirring and adding a bit of milk or beer if it’s too thick. Freezing is not ideal, it changes texture, but you can freeze for up to 1 month and expect some graininess when thawed.

What can I swap for the cheeses if I dont have them? Use any good melting cheese like Colby, fontina, or Monterey jack in place of Gruyere. Sharp cheddar really makes the flavor, so try not to skip it. If you ditch the cream cheese the dip will be looser, so add a bit more roux (butter + flour) to thicken.

How do I make the dip thinner or thicker? To thin: stir in small amounts of warm milk or beer until you reach the texture you want. To thicken: simmer gently to reduce, or stir in more shredded cheese a little at a time. If needed, a tiny cornstarch slurry (1 tsp cornstarch + 1 tsp cold water) cooked briefly will tighten it up.

Best ways to serve and keep it warm? Serve with soft pretzels, crusty bread, tortilla chips, or raw veggies. For parties keep it in a small slow cooker on low or in a fondue pot so it stays smooth and dippable. Sprinkle with paprika or chopped chives for color.

Beer Cheese Dip {VIDEO} Recipe Substitutions and Variations

Beer: swap with nonalcoholic beer 1 to 1 for same flavor, or use chicken or vegetable broth 1 to 1 and add 1 teaspoon apple cider vinegar to lift the flavor.
Cream cheese: use mascarpone 1 to 1 for the same creamy texture, or thick strained plain Greek yogurt 1 to 1 for a tangier, lighter dip but use slightly less milk.
Sharp cheddar: replace with aged Gouda 1 to 1 for a deeper, slightly smoky taste, or Colby Jack 1 to 1 for milder, super melty results.
Butter plus flour roux: skip the roux and mix 1 tablespoon cornstarch with 2 tablespoons cold milk, whisk that into the warm beer and cook until thickened to avoid any raw flour taste.

Pro Tips

1) Shred from a block, please dont use pre shredded stuff. The anti clumping powder makes the cheese melt gritty. Toss the fresh shreds with about 1 teaspoon cornstarch if you want extra insurance against clumps and oil separation.

2) Keep the heat low and add cheese in handfuls, not all at once. If you let it come to a boil the sauce can go grainy fast. If it does break, pull it off the heat and whisk in a splash of beer or milk, or blitz briefly with an immersion blender to bring it back together.

3) Salt at the end and taste as you go. Cheddar and gruyere are already salty so add extra salt slowly. Also mustard and Worcestershire give a lot of umami, so tweak those last, not first.

4) For storage and serving: cool and refrigerate in an airtight container. Reheat very gently over low heat or in short microwave bursts, stirring between each burst. If you want it warm for a party use a fondue pot or slow cooker with a water bath to keep it silky without overheating.

Beer Cheese Dip {VIDEO} Recipe

Recipe by James Level

0.0 from 0 votes

I made a Beer Cheese Dip Recipe that serves hot or cold and even doubles as a fondue or sandwich spread thanks to a clever secret ingredient.

Servings

servings

Calories

406

kcal

Equipment: 1. Medium saucepan (2 to 3 qt) for the roux and melting the cheese
2. Whisk for making a smooth beer+milk base and finishing the dip
3. Rubber spatula or wooden spoon to scrape the bottom and stir gently
4. Box grater for shredding sharp cheddar and Gruyere or Monterey Jack
5. Chef’s knife for cubing the cream cheese and mincing garlic
6. Cutting board for prep
7. Measuring cups and spoons plus a liquid measuring cup for the beer and milk
8. Mixing bowls (one to hold shredded cheese and prepped ingredients)
9. Bottle opener or can opener for the beer
10. Immersion blender (optional) to re-emulsify if the dip gets grainy or separates — helps save a batch if it breaks

Ingredients

12 fl oz beer (lager or pale ale), room temp
2 tablespoons unsalted butter
2 tablespoons all purpose flour
1/2 cup whole milk or half and half
8 ounces cream cheese, softened
2 cups (about 8 ounces) sharp cheddar cheese, shredded
1/2 cup Gruyere or Monterey Jack, shredded (optional)
1 teaspoon Dijon mustard
1 teaspoon Worcestershire sauce
1 clove garlic, minced or 1/2 teaspoon garlic powder
1/8 to 1/4 teaspoon cayenne pepper or a few dashes hot sauce
Salt and freshly ground black pepper, to taste

Directions

Prep everything first: cube the softened cream cheese, grate the cheddar and the Gruyere or Monterey Jack if using (freshly shredded melts way better than pre-shredded), measure the milk and have the 12 fl oz beer at room temp so it doesn't seize the cheese.
In a medium saucepan melt 2 tablespoons butter over medium heat, sprinkle in 2 tablespoons flour and whisk constantly about 1 to 2 minutes until it smells lightly nutty and the raw flour taste is gone, dont let it brown.
Slowly whisk in the room temp beer, a little at a time so you get a smooth mixture, then whisk in the 1/2 cup milk or half and half. Bring to a gentle simmer and cook 2 to 3 minutes until the mixture thickens slightly.
Turn the heat down to low. Add the cream cheese in small cubes and whisk until fully melted and smooth, scraping the bottom so nothing sticks.
Add the shredded sharp cheddar and the 1/2 cup Gruyere or Monterey Jack in handfuls, stirring until each addition melts before the next. Keep the heat low and do not boil or the cheese can get grainy.
Stir in 1 teaspoon Dijon mustard, 1 teaspoon Worcestershire sauce, the minced garlic or 1/2 teaspoon garlic powder, and 1/8 to 1/4 teaspoon cayenne or a few dashes of hot sauce. Season with salt and plenty of freshly ground black pepper, then taste and adjust.
If the dip is too thick thin it with a splash more beer or milk, whisking until you get the consistency you want; if too thin simmer gently a minute or two to thicken but dont boil.
Serve warm for dipping pretzels, veggies, or pour into a fondue pot; to serve cold chill until firm then give it a good stir, it will tighten up in the fridge.
Store leftovers in an airtight container in the fridge up to 4 days. Reheat gently in a saucepan over low heat or in short bursts in the microwave, stirring frequently. If it separates a quick whisk or an immersion blender brings it back together.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.

Nutrition Facts

Serving Size: 173g
Total number of serves: 6
Calories: 406kcal
Fat: 30g
Saturated Fat: 18g
Trans Fat: 0.1g
Polyunsaturated: 1g
Monounsaturated: 8g
Cholesterol: 97mg
Sodium: 302mg
Potassium: 107mg
Carbohydrates: 6g
Fiber: 0.3g
Sugar: 1.3g
Protein: 15g
Vitamin A: 700IU
Vitamin C: 0.2mg
Calcium: 365mg
Iron: 0.2mg

Beer Cheese Dip {VIDEO} Recipe

Ingredients

Ingredient Quantities

How to Make this

Equipment Needed

FAQ

Beer Cheese Dip {VIDEO} Recipe Substitutions and Variations

Pro Tips