Hot Beer Cheese Dip

This Hot Beer Cheese Dip is quick and easy to make. It’s perfect for game day or anytime you need a cheesy snack. Serve it with crackers, baguette or broccoli and cauliflower florets for dipping.

Easy Hot Beer Cheese Dip

Pin all that gooeyness to your Cheese Board!

A couple of days ago I shared our 15-Minute Beer Cheese Soup recipe. You may recall that my husband wanted to eat the soup like a dip. He thought he’d invented something. I told him that Beer Cheese Dip already exists. He insisted that I make it immediately and since then it’s become one of his all-time favorites.

Easy Beer and Cheddar Dip

I think he likes it so much because it’s something I make when we all-of-a-sudden *need* a bad-for-us snack. You know, like after you spend hours at the mall on December 23rd or after you finally take down all of the Christmas decorations or after you spend a whole day organizing the garage because you can’t find space for the Christmas decorations (That was so weird. I swear they totally fit in there a month ago). It’s a special treat when you need a pat on the back after an annoying job. We’ve eaten a lot of it lately.

This Beer Cheese Dip is ooey and gooey, of course. But more importantly, it’s really quick to make and it uses ingredients that we always have at our house.

Here’s the complete list of ingredients: butter, flour, mustard, cayenne pepper, salt, milk, beer and cheese. Check, check, check, check, check, check, check, check. Yup, I have them. Do you? Time to make dip. When you’re done it will look like this:

Easy Beer Cheese Dip

First you have to make it. But it’ll be quick, I promise. Melt the butter in a pot and then whisk in some flour. Then you add milk a splash at a time. Pour in the beer and add the dijon, cayenne and salt. Stir over the heat until it’s thick and bubbling. Melt in the cheese and dip in. Just like this:

Hot Cheese Dip with Beer

I like to serve it with slices of baguette but you can also use crackers or those long thin crispy bread sticks. It’s also a great way to get everyone to eat some extra veggies, especially broccoli and cauliflower since they go so well with cheddar cheese. So skip the bread and crackers and put some broccoli and cauliflower on the tray. You won’t believe how quickly it disappears.

If you like the idea of this Beer and Cheese Dip, I think you’ll also really like this Hamburger Dip too. It’s made with real cheese, not processed, and has ground beef and salsa in it. Really tasty!

Easy Hamburger Dip that uses Real Cheese

 

And now, back to that Beer Cheese Dip:

Super quick and easy to make! Beer and Cheese Dip. Mmmmm

Hot Beer Cheese Dip

This has become a go-to comfort food in our house because we always seem to have the ingredients. Eat it with slices of baguette, crackers or broccoli and cauliflower florets. Once the dip is made you can reheat it in the microwave 30 seconds at a time, stirring after each round. Or warm it over low heat on the stove top. Yield 2 and 3/4 cups.*

Ingredients:

  • 2 Tbsp unsalted butter
  • 3 Tbsp. all-purpose flour
  • 3/4 cup milk, divided
  • 1/2 cup beer (a lager or an ale - your preference)
  • 1 tsp. dijon mustard
  • 1/4 tsp. garlic powder
  • 1/4 tsp. salt
  • 1/8 tsp. cayenne pepper (plus more for garnish)
  • 3 cups shredded extra sharp cheddar cheese

Directions:

  1. In a medium sauce pan over medium heat melt the better. Whisk in the flour.
  2. Take the pan off of the heat and whisk in 2 tablespoons of the milk until smooth. Then whisk in 2 more tablespoons. Add 1/4 cup of the milk and whisk that until smooth followed by the final 1/4 cup of milk.
  3. Stir in the beer, dijon, garlic powder, salt and cayenne. Return the pan to medium heat and stir until thick and bubbling, about 2-3 minutes. Remove from heat.
  4. Add the cheese one big handful at a time, whisking after each addition to melt it in. Taste and add more garlic, salt and cayenne if desired. Garnish with a pinch more of cayenne.

*When I was making this recipe recently, nearly a year after posting it, I decided to add some garlic powder to it and extra cayenne pepper. It was more delicious than ever so I have revised the recipe to reflect these additions. The original recipe, in case you want that, did not have any garlic powder and had half as much cayenne (it called for a pinch in the mixture plus a pinch for garnish).

 

27 Responses to “Hot Beer Cheese Dip”

  1. Melissa — September 22, 2016 @ 10:57 pm (#)

    Could you substitute cornstarch or a rice or potatoe flour for the wheat flour to make this gluten-free?

    • Christine Pittman — September 23, 2016 @ 11:21 am (#)

      Melissa, possibly but I haven’t tried it so I don’t know for sure. If you were trying cornstarch, you would make it totally differently. What I’d try (no guarantees) is to mix together 2 Tbsp cornstarch with 1/4 cup milk until smooth. Put it in a sauce pan with the remaining milk and beer. Heat stirring occasionally until bubbling and thickened. Stir in remaining ingredients and heat and stir until cheese is melted.

  2. Laura — September 1, 2016 @ 3:40 pm (#)

    I think the answer is yes, but I just want to double check, is all the alcohol cooked out of the dip by the time it’s served? 

    • Christine Pittman — September 2, 2016 @ 11:57 am (#)

      Actually, Laura, I’d say no. It doesn’t really simmer for very long after the beer is added. There actually isn’t that much beer in there really and if some of the alcohol is simmered off then that makes it even less potent. If you want to be sure that there is no (or much less) alcohol, you could simmer it longer. Or you could use all milk and no beer at all. If you did that, I think you would miss a touch of the bitterness and tang. You might want to add a teaspoon of plain yellow mustard (in addition to the dijon that is already called for). The other possibility is that you could use a non-alcoholic beer.

  3. Tina — August 12, 2016 @ 12:03 pm (#)

    Could you use Velvetta in place of the sharp cheddar?

    • Christine Pittman — August 12, 2016 @ 3:55 pm (#)

      Tina, I’ve never tried it but probably. I think Velveeta might be saltier than regular cheddar (not sure). You might want to wait to add salt until the end. Also, I’m not sure how much Velveeta to use. It might not be exactly equivalent. But you could start with half the amount and taste and see.

  4. April — August 2, 2016 @ 10:08 pm (#)

    Thank you for sharing this recipe! I made pretzels to eat with the dip. So yummy! I will definitely be making this again. 

    • Christine Pittman — August 4, 2016 @ 9:24 am (#)

      April, That’s fantastic. I love pretzels and yes, they’d be so perfect for this dip. Yum!

  5. Cristal — June 8, 2016 @ 5:53 pm (#)

    Very good. Scroll all the way dawn for ingredient list and directions.

  6. Mariana — March 2, 2016 @ 12:02 pm (#)

    I can’t wait to try this out, just curious…what beer do you normally use? I want to make sure the taste is just right!

    • Christine Pittman — March 8, 2016 @ 1:27 pm (#)

      Mariana, I use Boston Lager. But I think any beer that you like drinking that isn’t too dark will do.

  7. Angie — February 7, 2016 @ 7:34 pm (#)

    Very good for our super bowl…thank you for the recipe!!  Served with Copycat Italian Gardens Breadsticks!!  YUM

    • Christine Pittman — February 18, 2016 @ 3:00 pm (#)

      So delighted that you liked it, Angie!

  8. Gina — December 18, 2015 @ 2:35 pm (#)

    I tried this dip out last night (to eat while making Christmas cookies). Turned out perfect! I will definitely be making this again! I also blogged about your recipe: http://tastequests.com/2015/12/easy-beer-cheese-dip/

    • Christine Pittman — December 18, 2015 @ 3:11 pm (#)

      Gina, How fantastic. I’m delighted that you liked it and that you posted about it. How kind. Thank you so so much!

  9. Julie — October 9, 2015 @ 1:43 pm (#)

    This beer cheese dip is AWESOME. I used what I had in fridge which was some 4 state cheddar and a nut brown ale. Seriously, the consistency was spot on and it reheats beautifully. Bought some frozen soft pretzels and it was the hit of the Sunday Football spread.

    • Christine Pittman — November 16, 2015 @ 1:17 pm (#)

      Julie, Thank you so much for letting me know! It’s a true favorite around here too. I often pour it into a crockpot and take it when we’re invited over to someone’s to watch the game. Always a hit!

  10. laura — September 20, 2015 @ 1:51 pm (#)

    This was really disappointing and I had really looked forward to it. It was the consistency of soup and I couldn’t serve it. Followed instructions. Tips?

    • Christine Pittman — January 24, 2016 @ 4:09 pm (#)

      Hi Laura,
      That’s strange. I make it all of the time. It’s supposed to have the thickness of a cheese fondue. I wonder if you possibly measured the cheese incorrectly. One thing that could have happened: The recipe calls for 12 oz. of cheese. That means 3/4 of a pound. It would end up being about 3 cups of shredded cheese. But some people think that “ounces” means “fluid ounces” sometimes and then measure it in a measuring cup instead of on a scale. That would work out to 1 and 1/2 cups of shredded cheese, and a much thinner dip. I’m going to change the recipe now to say 3 cups instead of 12 ounces. I know that people sometimes make this mistake and I shouldn’t have set them up to do so. I hope that helps.

  11. Sommer @ASpicyPerspective — January 25, 2015 @ 10:21 am (#)

    Must you tempt me with this amazing hot beer cheese dip recipe?  Ready to dive in! My husband really craves it too!

  12. Lisa — January 21, 2015 @ 8:08 pm (#)

    WOW, this looks perfect! We just took the kids to The Melting Pot for the first time and now they are bugging me for more cheese dips! Great timing. :)

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