Beer Cheese Dip

A soft pretzel dipped into a pot of beer cheese, with the cheese stretching as it's lifted.

5 from 1 vote

This beer cheese dip is ready in just 15 minutes! Two tested tricks mean this beer cheese is always creamy, smooth, and ooey-gooey—perfect for pretzels, veggies, or breadsticks.

Prep Time5

Cook Time10

Total Time15

Course: Super Bowl Food

Cuisine: American

Servings: servings

Calories: 348kcal

Author: Cassie Johnston

Ingredients

¼ cup unsalted butter
¼ cup all-purpose flour
¾ cup whole milk
¾ cup half and half
¾ cup beer we used a lager
1 tablespoon Dijon mustard
2 teaspoons Worcestershire sauce
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon smoked paprika
1 ½ cups shredded sharp cheddar cheese divided
1 cup shredded Monterey jack, white American, or mozzarella cheese divided

Instructions

Add ¼ cup unsalted butter to a medium saucepan and heat over medium heat. Once melted, whisk in ¼ cup all-purpose flour, stirring constantly for 1 minute.
Whisk in ¾ cup whole milk, ¾ cup half and half, ¾ cup beer, 1 tablespoon Dijon mustard, 2 teaspoons Worcestershire sauce, ½ teaspoon garlic powder, ½ teaspoon onion powder, and ½ teaspoon smoked paprika. Simmer and cook for 2-3 minutes, until thickened.
Add about half of both the cheeses and stir until melted. Add the remaining cheeses and stir constantly until fully melted and smooth.
Serve with soft pretzels, chips, and/or veggies!

Notes

If you'd like to make this gluten-free, use a 1:1 gluten-free all-purpose flour in the roux. Just note that some gluten-free flours contain xanthan gum, which can make the dip a bit more stretchy than the original.
Use whatever beer you like to drink in this recipe! I tend to like lighter beers (pilsners and lagers), but if you are a fan of more bitter beers, IPAs and darker beers also work. Just know that hoppy flavor will come through in the final dip.
To make this non-alcoholic, swap in a non-alcoholic beer, or skip it entirely and use chicken, veggie, or beef broth in its place. Sparkling apple cider or grape juice can also be used
Want it spicy? Stir in ¼ to 1 teaspoon ground cayenne and/or finish with a drizzle of Sriracha right before serving.
Shred your own cheese from a block rather than using pre-shredded. It melts smoother since it isn't coated in anti-caking agents.
This dip thickens as it cools, so keep it warm on low on the stove or in a slow cooker while serving.
Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently on the stovetop, stirring often, until smooth again.

Nutrition