There are few things more delicious in this world than a freshly made creamy cheese sauce. With so many ways to dress it up and customize it – from the spicy queso you get at Mexican restaurants to the rich melted fondue – you’d be hard to find a variation that wouldn’t get gobbled up in no time.
One of the more unique and savory takes on the cheese sauce is beer cheese dip. A staple of the pub, beer cheese combines the sharpness of a good English cheddar with the malted taste of a dark lager to create the perfect compliment to fries, tater tots, chips, and big soft pretzels alike.
The thought of pouring beer into a cheese sauce probably throws a good number of people for a loop if they’ve never tried it before. This plus the fact many have never constructed a roux from butter and flour before might make this dish insurmountable, but fear not.
To help you figure out where to start on this amazing snack, this is our recipe for a beer cheese dip perfect for all occasions.
Beer cheese dip is easily one of the most unique and bold takes on the humble cheese sauce. Simple and quick to construct and both a textural and flavor sensation, it’s sure to find its way into your regular weekend snack rotation in no time at all.
As we said before, there’s about a million different ways to change up a cheese sauce. Try adding new spices and garnishes to your beer cheese when you make it. A dash of Worcestershire sauce, a little cayenne pepper, or some turmeric could really switch things up in a good way.
Maybe you could even try it as the sauce for a macaroni and cheese if you’re feeling a little frisky. The sky’s the limit for this recipe.
What are your favorite ways to eat a good cheese sauce? Let us know so we can more thoroughly enjoy our beer cheese dip in new and creative ways.
Try this recipe with:
Beer Cheese Dip
- 1 tbsp. butter
- 3 tbsp. flour
- ¾ cup milk - divided
- ½ cup beer - (dark beer for deeper flavor or a pale ale)
- 1 tsp. Dijon mustard
- ¼ tsp. garlic powder
- 1 pinch salt
- 3 cups cheddar cheese - shredded
- 1 pinch paprika
- Melt the butter in a small saucepan at medium heat. Whisk in the flour.
- Take the pan off of the heat and whisk in 2 tablespoons of the milk until smooth (it will be thick).
- Add half of the remaining milk and whisk until smooth, followed by the rest of the milk.
- Stir in the beer, dijon, garlic powder and a pinch of salt.
- Return the pan to medium heat and stir until the sauce thickens and is bubbling (about 2-3 minutes). Remove from heat.
- Add the cheese in small handfuls and mix, letting it melt into the sauce before adding more, until all of the cheese is used.
- Add more salt to taste, if desired.
- Garnish with a pinch of paprika and thyme leaves.
Nutrition information on In the Kitch is provided as a courtesy and is an estimate only. It may not include toppings and/or sauces.
Hungry for more? Try our Tom Yum Soup