Beer Cheese Dip

Rich and creamy, this easy beer cheese dip is perfect for your next party, game night, or tailgate.

Course Appetizer, Snacks

Cuisine American

Keyword beer cheese dip, beer cheese dip for pretzels, pretzel beer cheese dip

Prep Time 15

Cook Time 10

Total Time 25

Servings people

Calories 261kcal

Author Blair Lonergan

¼ cup salted butter
¼ cup all-purpose flour
12 ounces beer
¼ cup whole milk, half-and-half, or heavy cream
8 ounces grated sharp cheddar cheese
4 ounces grated Gruyere or Swiss cheese
1 teaspoon Dijon mustard
½ teaspoon Worcestershire sauce
½ teaspoon onion powder
¼ teaspoon garlic powder
⅛ teaspoon cayenne pepper, or more to taste
For serving: raw vegetables, soft pretzels, pretzels, crackers, potato chips, or crusty bread

In a medium saucepan, melt the butter over medium-low heat. Whisking constantly, gradually add the flour. Cook for 1 more minute.
Gradually whisk in the beer and half-and-half. Cook, whisking constantly, until the sauce thickens and just begins to bubble, about 5-7 minutes. Reduce the heat to very low and gradually add the cheeses, whisking constantly, until melted and combined. Remove from the heat.
Whisk in the Dijon mustard, Worcestershire sauce, onion powder, garlic, powder, and cayenne pepper. Serve immediately, or keep warm in a fondue pot or on the “warm” setting in a Crock Pot.

Use an orange cheddar cheese (not white cheddar) to give the dip its classic yellow color.
Whisk and stir constantly as the dip cooks so that it keeps that smooth, creamy texture.
Add the cream and cheese to the pan gradually so that the ingredients can incorporate smoothly.
Do not let the cheese mixture get too hot, or the cheese will develop a grainy texture.