Beer Cheese Dip is an easy appetizer that’s perfect for game day or when you’re hosting friends.
A combination of your favorite beer, a variety of cheeses, and delicious toppings, this recipe is a welcome addition to any appetizer!
- Taste: This cheese sauce has a strong flavor – the beer can be light or dark, which will change the flavor of the sauce.
- Difficulty: It is easy to prepare.
- Ingredients tip: Medium or mild cheese is not recommended, it does not have enough flavor for this sauce.
- Preparation note: Shredding your cheese will make the sauce smoother.
- Service tip: Pair with warm pretzels, tortilla chips, or veggies like carrot sticks.
Tips on ingredients for beer cheese sauce
Cheese: Use a combination of sharp cheddar and gruyere cheese. While you can use any cheese, a mild cheese will have a milder flavor (and won’t pair well with a bold, dark beer). I highly recommend the sharp cheddar.
For a smoother sauce, grate the cheese by a block for this recipe. Pre-grated cheeses will taste great, but the additives that keep them from sticking to the bag mean they don’t melt as well.
Beer: Use the beer you like best!
- Dark beer, like stout or malt, will produce a deep, slightly bitter flavor. Great to serve with your favorite bread.
- Light beers like ales, pilsners and IPAs will give a lighter flavor (this is my preference). They pair well with vegetables.
- Non-alcoholic Beer also works well in this recipe and is great served with aand ladle.
How to make beer cheese sauce
- Melt the butter, seasonings and flour (creating a roux) RECIPE BELOW.
- Add the beer and milk, whisking after each addition. At first it will seem thick and almost doughy, but as you continue stirring it will flatten out nicely.
- Once thick and bubbly, stir in the cheeses.
Holly’s favorite Dippers!
I often make a beer cheese dip for pretzels and serve it warm like a cheese fondue. But the ladle’s possibilities are endless!
- Bread: soft pretzel bites or pretzel sticks, tortilla chips, pieces of French or sourdough bread, soft breadsticks and garlic croutons are some of my favorites.
- Vegetables: celery stalks, broccoli florets, cauliflower florets, carrots, zucchini rounds, pepper strips and whole (cooked) red potatoes.
- Fruit: Sliced green apples, pears and grapes give the perfect balance with sweetness.
Save leftovers
As with most recipes containing dairy, beer cheese sauce doesn’t freeze well. Store leftovers in an airtight container in the refrigerator for up to 5 days.
Other cheesy favorites
Did you make this beer cheese dip yourself? Leave a rating and comment below!
Cheese sauce and beer
This simple beer cheese dip is great served hot, warm, or even cold with soft pretzels, tortilla chips, or fresh veggies!
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- In a medium saucepan, melt the butter, flour, onion powder, garlic powder, cayenne pepper and salt over medium heat. Cook for 1 minute.
- Add the milk and beer a little at a time, beating until smooth after each addition. Continue cooking over medium heat, add the mustard and Worcestershire, cooking the sauce until thick and bubbly.
- Turn off the heat and add the cheddar and gruyere. Stir until melted and smooth.
- Serve hot with vegetables, tortilla chips or soft pretzels.
Be sure to use rich, flavorful cheeses, such as sharp cheddar.
Beer: A darker beer will have a more bitter beer flavor, while a lighter beer will produce a lighter beer flavor. Both will work in this recipe.
Keep warm on a fondue warmer or in a mini crock pot.
Serving size: 3 tablespoons
Calories: 180 | Carbohydrates: 4G | Protein: 9G | Fat: 14G | Saturated fat: 9G | Polyunsaturated fats: 1G | Monounsaturated fats: 4G | Trans fats: 1G | Cholesterol: 43mg | Sodium: 207mg | Potassium: 72mg | Fiber: 1G | Sugar: 1G | Vitamin A: 459UI | Vitamin C: 1mg | Soccer: 275mg | Iron: 1mg
The nutritional information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Appetizer, dip, party food
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