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 complement to fries, tater tots, chips, big soft pretzels and more.
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 white cheddar 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.
Beer cheese dip is easily one of the most unique and bold takes on the humble cheese sauce.
The thought of pouring beer, or any alcohol, into a cheese sauce probably throws a good number of people for a loop if they've never tried it before, but it's amazing, just like in my red wine cheese dip.
This plus the fact many have never constructed a roux from butter and flour before might make this dish insurmountable, but fear not. It's actually quite easy.
It works just about anytime you're entertaining! It's perfect for game day, movie night, or even just a cozy night in with friends. And honestly? It's a great make-ahead dip too-just reheat it up when you're ready, and you're good to go.
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Ingredients
- beer - Just choose a beer you like to drink or check out more on beer selection below.
- Dijon mustard - I use whole grain Dijon but you can pick your favorite or whatever you have on hand.
- cheddar cheese - I like to go with an orange old cheddar and pair it with a strong beer. Sharp cheddar, fontina, Gruyere, gouda...they all work. A smoked cheese would also be interesting. You'll get better results if you shred it yourself rather than buying pre-shredded cheese.
- garlic powder - I love the hint of garlic flavor in a cheese dip. To experiment a little, a sprinkle of cayenne pepper or some turmeric could really switch things up in a good way.
*Check recipe card for ingredient amounts.
Chef's Note: This recipe yields about 2 cups of beer cheese dip so plan accordingly.
Beer Selection
- For a deeper flavor choose a dark beer like Guinness.
- Cheddar cheese specifically goes well with IPA.
- Brown or amber ales offer some nuttiness and pair well with cheese.
- If you're serving this dip up for Oktoberfest, try a beer that is made for the occasion by breweries like Augustiner, Löwenbräu or Hofbräuhaus. These are a few of the 'Big 6' breweries that produce beer for Oktoberfest within Munich.
- You can use non-alcoholic beer if desired.
How to Make Beer Cheese Dip
Step 1. Begin making the sauce. Melt the butter and whisk in the flour. Take the pan off of the heat and whisk in a couple of tablespoons of the milk. It will be thick.
Step 2. Add the rest of the milk. Slowly whisk in 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. Remove from heat.
Step 3. Add the cheese. Add the cheese in small handfuls and mix, letting it melt into the sauce before adding more, until all of the cheese is used. Taste it and add more salt, if needed.
Step 4. Serve. Garnish with a pinch of paprika and thyme leaves. Serve!
Joss' Top Tip
Consider the cheese when choosing a beer: The kind of cheese you're serving can really help guide your beer pick! If you've got something bold and sharp-like an aged cheddar-it can totally hold its own next to a stronger beer. But if you're working with something a little milder, you might want to reach for a lighter, more delicate brew to match.
What to Dip into Beer Cheese
- pretzel bread - my absolute favorite!
- crackers and breadsticks
- celery sticks
- tortilla chips
- pizza
- roasted or grilled vegetables like these Spanish grilled vegetables, fingerling potatoes or broccoli (try grilled broccolini too)
- chunks of artisan bread
- tater tots or baked potatoes
- fries
- smoky grilled bratwurst
- kimchi grilled cheese
- use it as a sauce in Mexican dishes like tacos, burritos, enchiladas, crunch wraps and nachos (such as bison nachos or steak and cheese nachos)
- maybe you could even try it as the sauce for a macaroni and cheese if you're feeling a little frisky
Beer Cheese Dip FAQs
This dip can be refrigerated for up to a week.
I do not recommend freezing this dip as it can alter the texture.
To reheat, put it back on the stove and heat on low, stirring frequently. You may need to whisk in a little bit of milk to thin it out. You can also reheat it in a mini food warmer if you have one.
Yes-there is actual beer in beer cheese, but most of the alcohol usually cooks off, leaving behind that nice, malty flavor without much of a buzz. So it's more about the taste than the booze!
You can substitute with cornstarch.
Related Recipes for Dipping
Tell me your favorite beer + cheese combo! If you tried this 🍺🧀 Beer Cheese Dip Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. And please share the recipe!
📋Recipe
Beer Cheese Dip
Ingredients
- 2 tablespoons butter
- 3 tablespoons flour
- ¾ cup milk
- ½ cup beer - dark beer (Guinness) for deeper flavor, IPA, amber ale or lager
- 1 teaspoon Dijon mustard
- ¼ teaspoon garlic powder
- 1 pinch salt
- 3 cups orange cheddar cheese - shredded
- 1 pinch paprika
- thyme leaves - optional garnish
Instructions
- Melt the butter in a small saucepan at medium heat. Whisk in the flour.2 tablespoons butter, 3 tablespoons 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.½ cup beer, 1 teaspoon Dijon mustard, ¼ teaspoon garlic powder
- 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 needed.3 cups orange cheddar cheese
- Garnish with a pinch of paprika and thyme leaves. Serve!
Notes
- Yield: This recipe yields about 2 cups beer cheese dip.
- Fridge Storage: It can be refrigerated for up to a week. I do not recommend freezing.
- Reheating: To reheat, put it back on the stove and heat on low, stirring frequently. You may need to whisk in a little bit of milk to thin it out. You can also reheat it in a mini food warmer if you have one.
- Dipping Options:
- Pretzel Bread - my absolute favorite!
- tortilla chips, chunks of artisan bread, crackers and breadsticks
- celery sticks or roasted vegetables like fingerling potatoes and broccoli
- tater tots
- fries
- use it as a sauce in Mexican dishes like tacos, burritos, enchiladas, crunch wraps and nachos
Nutrition
Nutrition information on In the Kitch is provided as a courtesy and is an estimate only. It may not include toppings and/or sauces.
Joss says
I love a cheese sauce and the beer really adds to the flavor. Easy and delicious!