I perfected my Beer Cheese Dip Recipe that can be served hot or cold, doubles as a fondue or sandwich spread, and hides one surprising trick you’ll want to know.
I love this Beer Cheese Dip Recipe because it flips everything you expect. I didn’t think cream cheese could play so nice with a little Dijon mustard but it does, giving a tang that cuts through the richness.
Watch the VIDEO and you’ll see how it drips off a soft pretzel or slathered on a crusty loaf. If you’re into weird textures try it as a Beer Cheese Dip For Pretzels Cold, it keeps a different, slightly sharper personality.
I mess up recipes sometimes, but this one always makes people pause and dig in.
Ingredients
- Beer: adds light bitterness and carbonation, mostly carbs, little protein, gives malty background.
- Cream cheese: creamy fat source, high calories, low fiber, adds tang and smooth mouthfeel.
- Sharp cheddar: rich in protein and calcium, salty savory punch, melts into gooey texture.
- Butter and flour roux: thickens, adds fat and carbs, helps cheese cling, slightly richer taste.
- Dijon mustard: brings tang and sharpness, tiny calories, lifts overall flavor, not sweet.
- Worcestershire sauce: umami boost, salty and slightly sweet, small quantity but big flavor impact.
- Smoked paprika and cayenne: smoky warmth and heat, add aroma, nearly calorie free.
Ingredient Quantities
- 12 fl oz beer (lager or pale ale) room temp
- 8 oz cream cheese, softened
- 2 cups sharp cheddar cheese, shredded (about 8 oz)
- 2 tablespoons unsalted butter
- 2 tablespoons all purpose flour
- 1 teaspoon Dijon mustard
- 2 teaspoons Worcestershire sauce
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional)
- 2 to 4 tablespoons whole milk or heavy cream
- Salt and freshly ground black pepper to taste
How to Make this
1. Measure and prep: let 12 fl oz beer sit at room temp, soften 8 oz cream cheese, shred 2 cups sharp cheddar, and have 2 to 4 tablespoons milk or cream ready. Freshly shredded cheese melts way better than pre-shredded, trust me.
2. Melt 2 tablespoons unsalted butter in a medium saucepan over medium heat, then sprinkle in 2 tablespoons all purpose flour and whisk constantly for about 1 minute until it smells nutty, dont let it brown.
3. Slowly whisk in the room temp beer, a little at a time, until smooth and slightly thickened, about 2 to 3 minutes. Scrape the bottom so nothing sticks.
4. Reduce heat to low and add the softened cream cheese in pieces, whisking until totally smooth before adding more, this keeps lumps away.
5. Stir in 1 teaspoon Dijon mustard, 2 teaspoons Worcestershire sauce, 1/2 teaspoon garlic powder, 1/2 teaspoon smoked paprika and 1/4 teaspoon cayenne pepper if you want heat. Mix well.
6. Add the shredded cheddar a handful at a time, stirring or whisking until each addition melts before adding more. Keep the heat low, you dont want the cheese to seize up.
7. If the dip is too thick, whisk in 2 to 4 tablespoons whole milk or heavy cream until you reach the consistency you want. For thinner sauce like fondue use more, for dippier texture use less.
8. Taste and finish with salt and freshly ground black pepper to your liking. Remember cheddar can be salty so go easy at first.
9. Serve hot straight from the pan, in a heated fondue pot, or cooled to room temp then chilled for a cold dip. To reheat, warm gently over low heat and stir in a splash of milk or beer if it got too thick, never boil or it may get grainy.
Equipment Needed
1. Medium saucepan with a heavy bottom (for even heat)
2. Whisk (metal or silicone)
3. Rubber spatula (for scraping the pan so nothing sticks)
4. Box grater or coarse grater (for freshly shredding the cheddar)
5. Measuring cups and measuring spoons
6. Small mixing bowl (to hold shredded cheese and prepped ingredients)
7. Small ladle or serving spoon (for dipping or ladling into bowls)
8. Fondue pot or heatproof serving bowl to keep it warm, optional but handy if you want to serve hot
FAQ
Beer Cheese Dip {VIDEO} Recipe Substitutions and Variations
- Beer: swap for nonalcoholic beer if you want no booze, or use low-sodium chicken broth plus a splash of apple cider vinegar or lemon to mimic the tang of beer. If using broth, taste and cut back on added salt.
- Cream cheese: use Neufchâtel or mascarpone for the same creamy texture, or thick Greek yogurt for a lighter version — if you pick yogurt, strain it first so the dip wont be runny.
- Sharp cheddar: try Monterey Jack or Colby for a milder, super-melty dip, or Gruyere/smoked gouda for nuttier, more complex flavor; remember some cheeses are saltier so adjust seasoning.
- Butter + flour roux: replace with a cornstarch slurry (1 tbsp cornstarch mixed with 2 tbsp cold water) added near the end, or skip thickeners and use extra cream or half-and-half for a richer, looser dip.
Pro Tips
– Grate your cheddar fresh and let the shredded cheese warm up a bit on the counter for 10 to 15 minutes before adding. Freshly shredded, slightly less cold cheese melts far smoother than pre-shredded stuff with anti caking agents.
– Keep the heat low and add cheese in small handfuls, stirring until each batch is fully melted before the next. High heat or rushing will make the cheese seize and turn grainy.
– If the sauce starts to look gritty or separated, take it off the heat and whisk in a tablespoon or two of warm cream or a splash of room temp beer, then blend briefly with an immersion blender if needed to re emulsify.
– To keep the dip silky while serving, warm your bowl or fondue pot and stir occasionally; if it thickens on the heat, loosen with a little warm milk or beer rather than boiling it.
Beer Cheese Dip {VIDEO} Recipe
I perfected my Beer Cheese Dip Recipe that can be served hot or cold, doubles as a fondue or sandwich spread, and hides one surprising trick you'll want to know.
8
servings
265
kcal
Equipment: 1. Medium saucepan with a heavy bottom (for even heat)
2. Whisk (metal or silicone)
3. Rubber spatula (for scraping the pan so nothing sticks)
4. Box grater or coarse grater (for freshly shredding the cheddar)
5. Measuring cups and measuring spoons
6. Small mixing bowl (to hold shredded cheese and prepped ingredients)
7. Small ladle or serving spoon (for dipping or ladling into bowls)
8. Fondue pot or heatproof serving bowl to keep it warm, optional but handy if you want to serve hot
Ingredients
-
12 fl oz beer (lager or pale ale) room temp
-
8 oz cream cheese, softened
-
2 cups sharp cheddar cheese, shredded (about 8 oz)
-
2 tablespoons unsalted butter
-
2 tablespoons all purpose flour
-
1 teaspoon Dijon mustard
-
2 teaspoons Worcestershire sauce
-
1/2 teaspoon garlic powder
-
1/2 teaspoon smoked paprika
-
1/4 teaspoon cayenne pepper (optional)
-
2 to 4 tablespoons whole milk or heavy cream
-
Salt and freshly ground black pepper to taste
Directions
- Measure and prep: let 12 fl oz beer sit at room temp, soften 8 oz cream cheese, shred 2 cups sharp cheddar, and have 2 to 4 tablespoons milk or cream ready. Freshly shredded cheese melts way better than pre-shredded, trust me.
- Melt 2 tablespoons unsalted butter in a medium saucepan over medium heat, then sprinkle in 2 tablespoons all purpose flour and whisk constantly for about 1 minute until it smells nutty, dont let it brown.
- Slowly whisk in the room temp beer, a little at a time, until smooth and slightly thickened, about 2 to 3 minutes. Scrape the bottom so nothing sticks.
- Reduce heat to low and add the softened cream cheese in pieces, whisking until totally smooth before adding more, this keeps lumps away.
- Stir in 1 teaspoon Dijon mustard, 2 teaspoons Worcestershire sauce, 1/2 teaspoon garlic powder, 1/2 teaspoon smoked paprika and 1/4 teaspoon cayenne pepper if you want heat. Mix well.
- Add the shredded cheddar a handful at a time, stirring or whisking until each addition melts before adding more. Keep the heat low, you dont want the cheese to seize up.
- If the dip is too thick, whisk in 2 to 4 tablespoons whole milk or heavy cream until you reach the consistency you want. For thinner sauce like fondue use more, for dippier texture use less.
- Taste and finish with salt and freshly ground black pepper to your liking. Remember cheddar can be salty so go easy at first.
- Serve hot straight from the pan, in a heated fondue pot, or cooled to room temp then chilled for a cold dip. To reheat, warm gently over low heat and stir in a splash of milk or beer if it got too thick, never boil or it may get grainy.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 112g
- Total number of serves: 8
- Calories: 265kcal
- Fat: 22.2g
- Saturated Fat: 14g
- Trans Fat: 0.19g
- Polyunsaturated: 1g
- Monounsaturated: 5g
- Cholesterol: 70mg
- Sodium: 216mg
- Potassium: 106mg
- Carbohydrates: 4.3g
- Fiber: 0.06g
- Sugar: 0.75g
- Protein: 9.3g
- Vitamin A: 438IU
- Vitamin C: 0.06mg
- Calcium: 109mg
- Iron: 0.09mg