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.
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.
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:
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:
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!
And now, back to that Beer Cheese Dip:
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.*
- 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
- In a medium sauce pan over medium heat melt the better. Whisk in the flour.
- 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.
- 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.
- 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).
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