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.
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.
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. It’s actually quite easy.
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.
Ingredients
This recipe yields about 2 cups beer cheese dip. Here is everything you need to make it:
- butter
- flour
- milk
- beer – more on beer selection below
- Dijon mustard
- garlic powder
- salt
- cheddar cheese – you’ll get better results if you shred it yourself rather than buying pre-shredded cheese
- paprika
- thyme – optional garnish
You will also need to have a saucepan on hand.
How to Make Beer Cheese Dip
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.
- Begin making the sauce. 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.
- Add beer and spices. Stir in the beer, dijon, garlic powder and a pinch of salt.
- Thicken. Return the pan to medium heat and stir until the sauce thickens and is bubbling (about 2-3 minutes). Remove from heat.
- Add 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. Add more salt to taste, if desired.
- Serve. Garnish with a pinch of paprika and thyme leaves. Serve!
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.
What to Dip into Beer Cheese
- Pretzel Bread – my absolute favorite!
- crackers and breadsticks
- celery sticks
- tortilla chips
- roasted vegetables like fingerling potatoes and broccoli
- chunks of artisan bread
- tater tots
- fries
Tweaks
As I said before, there are 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.
Storage & Reheating
This dip can be refrigerated for up to a week or two. 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.
I do not recommend freezing this dip as it can alter the texture.
What are your favorite ways to eat a good cheese sauce? How did this beer cheese dip turn out for you? Let me know in the comments section and if you loved it, please pin it.
Beer Cheese Dip Recipe
Ingredients
- 1 tablespoon butter
- 3 tablespoons flour
- 3/4 cup milk - divided
- 1/2 cup beer - (dark beer for deeper flavor or amber ale)
- 1 teaspoon Dijon mustard
- ¼ teaspoon garlic powder
- 1 pinch salt
- 3 cups cheddar cheese - shredded
- 1 pinch paprika
- thyme - optional garnish
Instructions
- 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. Serve!
Notes
- This recipe yields about 2 cups beer cheese dip.
- It can be refrigerated for up to a week or two. I do not recommend freezing.
- 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.
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.
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