My kids love cheese sauce, and of course, I do too—who doesn’t?! But this beer cheese dip is kind of a more “adultified” version of the classic. Because: beer. How long it takes: 15 minutes Equipment you’ll need: stovetop, large saucepan Servings: makes 4 cups Beer doesn’t just make this beer cheese dip boozy (honestly, there’s not all that much beer in it), it also adds a little more interest. There’s more depth and nuance here, two words you probably wouldn’t use to describe a typical cheese sauce. While I originally came up with this beer cheese dip recipe for pairing with homemade soft pretzels or soft pretzel bites, it’s also great as a fondue, on baked potatoes, and with all kinds of different dippers. I’ll share more ideas later in this post!
Reasons to Love Beer Cheese Dip
Creamy, rich, and cheesy. This dip has the perfect texture: not too thick, not too thin. It has an assertively cheesy flavor thanks to the addition of sharp cheddar, which packs a lot of tangy punch. Bold flavor. Beer is the heavy hitter when it comes to this dip’s full-bodied flavor but there are a lot of supporting players too. Worcestershire sauce adds depth and umami, Dijon mustard has a bit of a bite, garlic powder makes it savory and delicious, and smoked paprika gives the dip a hint of smoky flavor. Easy to make. You can have this dip ready to eat in about 15 minutes. If you make beer cheese dip for a party, that means more time to spend with your guests!
Ingredients You’ll need
How to make Beer Cheese Dip
Melt the butter in a large heavy saucepan set over medium heat. Add the flour and whisk it with the butter for a full minute. If you’re using a nonstick pan, be sure to use a silicone whisk so you don’t scratch the coating on your saucepan. Slowly pour in the milk, whisking constantly. I add a small amount, whisk until the sauce is smooth, then add a little more, whisk until smooth again, etc. This keeps clumps of flour from forming in the beer cheese dip. Slowly add the beer, stirring constantly. Then, stir in the Worcestershire sauce, Dijon mustard, garlic powder, and smoked paprika. Reduce the heat to low and add the shredded cheddar cheese. Stir until the cheese melts and the sauce is completely smooth. Remove from the heat and serve.
How to make this Recipe your own
Add heat. A pinch of cayenne or your favorite hot sauce (sriracha, Cholula, or Frank’s Red Hot would be great) will give you a spicy beer cheese dip. Garnish with green onions. Scatter green onions over the top of the beer cheese dip for a little crunch and a pop of color. Whisk in nutmeg. Nutmeg is that little something-something you find in so many cheese sauces and it’s excellent in this beer cheese dip too! A little goes a long way, so just add a pinch. Switch up the cheese. I don’t recommend switching out all of the cheddar, but you can swap half of it for Emmenthaler, Fontina, or another good melting sharp cheese.
What to Serve With Beer Cheese Dip
You can’t go wrong with homemade soft pretzels, but here are some more ideas for what to serve with beer cheese dip:
Breadsticks—crispy or soft Celery sticks, baby carrots, and raw cauliflower Apple slices Cubes of bread: pumpernickel, rye, or crusty Dutch oven bread would be perfect! Baked potatoes or French fries; cooked vegetables Burgers, brats, and hot dogs Tortilla chips
Make Ahead Ideas
To get a head start on this recipe, you can shred the cheese and store it in an airtight container in the refrigerator for a day or two.
Storage & Reheating Suggestions
Refrigerate: Store any leftover sauce in a sealed container in the refrigerator for up to 2 days. Reheat: Beer cheese is best served warm but it is safe to consume at room temperature. To reheat it, pop it in the microwave or warm it over low heat on the stovetop.
Leftover Love
Spoon leftovers over steamed broccoli, sautéed Brussels sprouts, or roasted cauliflower for an easy cheesy side dish! Quick-Start Guide!
