This Hot Beer Cheese Dip is quick and easy to make. It’s perfect for game day or anytime you need a cheesy snack.
This Beer Cheese Dip is ooey and gooey, of course. But more importantly, it’s really quick to make and it uses ingredients that I always have at home. Here’s the complete list of ingredients: butter, flour, mustard, cayenne pepper, garlic powder, salt, milk, beer, and cheese. I have them, do you? Time to make dip. When you’re done it will look like this:
Here’s A Video Showing How To Make This Delicious Beer Cheese Dip:
How To Make 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, garlic powder, and salt. Stir over the heat until it’s thick and bubbling. Melt in the cheese and dip in.
Champagne and Swiss Dip Variation
On my podcast, Recipe of the Day, when I talked about this dip, I talked about how you can make it perfect for New Years Eve if you do a couple of ingredient swaps. To make this into a fancy fondue-inspired Champagne and Swiss Dip, you’d use an inexpensive dry (brut) sparkling wine, like a prosecco, instead of the beer.
Then, instead of the Cheddar cheese, you’d use Swiss. The only other thing that you need to change is to omit the cayenne pepper. I don’t think that heat goes as well with the Champagne and Swiss flavors as it does with the beer and Cheddar.
If you wanted to add something else for flavor though, the best thing would be a touch of kirsch. Kirsch is a cherry flavored liqueur that is traditionally found in cheese fondue. You would just add in a splash at the very end and then taste. It has a fairly powerful flavor so you don’t need very much.
To make this dip without alcohol, simply use vegetable stock instead of the beer. You could also mix a few tablespoons of apple juice into the stock, that would be lovely as well. Just not very much since you don’t want to add too much sweetness. The idea is to just give it that little tiny bit of acidity and sweetness that would come from the beer.
What To Serve With Hot Beer Cheese
I like to serve it with slices of baguette but you can also use crackers or those long thin crispy breadsticks. 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.Print
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.*
Here are some tools that I find helpful for making this recipe:
Listen to me explain briefly about how to make this dip, with some great tips along the way, by clicking the play button below:
- 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.
*I originally posted this recipe in 2015. That version was tasty but over the years I’ve tweaked it. The tweaked version is what is now written above. But in case you came here back in 2015 or 2016 and made this and loved it and want it exactly as it was then, I thought I should tell you what changes I have since made. The original recipe did not have any garlic powder in it, and it had only a pinch of cayenne. I think it is much better with the garlic and cayenne but if you like things a bit blander, go ahead and omit them.
Video by Leigh Olson. Article, photos and recipe by Christine Pittman.
This post originally appeared in January 2015. It was revised and republished in February 2021.