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 photo.
Video: Making Delicious Beer Cheese Dip
How To Make Beer Cheese Dip
Before you can devour it, you have to make it. But it’ll be quick, I promise.
Melt butter in a saucepan and then whisk in some flour to make a roux. Then you add milk a splash at a time. Pour in the beer and add the Dijon, cayenne, garlic powder, and salt. Stir the mixture over the heat until it’s thick and bubbling. Melt in the Cheddar cheese and it’s ready to enjoy.
You can use other cheeses in addition to or instead of the Cheddar, just be sure that they are good melting cheeses and work well with your beer. So think of Swiss, mozzarella, gruyere, and gouda.
What Kind Of Beer To Use
The type of beer is up to you! The beer flavor will come through, so use one you like. A dark beer will have a more robust taste, a lighter beer will result in a more mellow dip.
Ale or lager, dark or light, use the best beer for you. Not sure if it’s a good match? Take a bite of your cheese and a sip of the beer before you get started. Do they compliment each other or clash and overpower the other? You will likely want to avoid with strong additional flavors, so maybe avoid peanut butter stout or fruity sours.
You can even adjust the recipe to not use beer at all as I explain below.
Champagne and Swiss Dip Variation
On my podcast, Recipe of the Day, when I talked about this dip (the episode is below for you to listen to), I talked about how you can make it perfect for New Years Eve or a special occasion 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.
Alcohol-Free Variation
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 Beer Cheese
I like to serve it with slices of baguette but you can also use crackers or those long thin crispy breadsticks. Of course, soft pretzels are also a classic companion of beer cheese.
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.
Can Beer Cheese Be Reheated?
On the rare occasion you have any leftover, yes, this beer cheese can be reheated. You can reheat it in the microwave for just 30 seconds at a time, stirring after each round. Or gently warm it over low heat on the stove top.
More Dip Recipes
If you love this easy dip, you might enjoy some of these other crowd favorite dips.
Podcast Episode: Making Beer Cheese Dip
Listen to me explain briefly about how to make this dip, with some great tips along the way, by clicking the play button below:
Listen to more Recipe of the Day episodes here.
PrintBeer Cheese Recipe
- Prep Time: 0 minutes
- Cook Time: 15 minutes
- Total Time: 15 minutes
- Yield: 6 servings 1x
- Category: Appetizer
- Method: Stovetop
- Cuisine: American
DESCRIPTION
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 ¾ 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
Instructions
- 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.
Love this recipe? I’d appreciate it if you could scroll down and add a *5 star rating* to help others know they’ll love it as well!
Notes
*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.
This post originally appeared in January 2015. It was revised and republished in September 2022.
Micki says
Love this dip and plan on taking it to a Superbowl party with soft pretzels.
! Have you made a double batch of this? Any problems?
Christine Pittman says
Micki, A double batch works perfect. Just use a big enough pot.
Ilissa says
I made this for a get together. So yummy and so easy! I know that it’ll be a big hit! Oh, and it’s great with apples, too :)
Christine Pittman says
LLIssa, I’ve never tried it on apples but you’re right that it would be amazing! Thanks for a great idea and so happy you like the dip!
moira says
We’re under a winter storm warning, and I happened to find some awesome huge soft pretzels at our local grocery store bakery today while getting last minute supplies. I threw this together thanks to having most of the stuff already in the house. It is SOOOO yummy and SOOOO easy and exactly what we needed on this very cold night! I cut the recipe in half and it worked out fine. Thank you for this recipe!!
Christine Pittman says
Moira, So happy you liked it. You’re totally right, it is perfect for a cold cozy night. I’m jealous!
Laura H. says
I made this for my husband who is a huge fan of Applebees’ cheese beer dip. He thinks that it is a very close match and absolutely loves it. Thanks so much for sharing!
Christine Pittman says
Laura, I wasn’t even attempting for it to be a copycat! Now I need to go to Applebees and taste theirs and see. Thanks for letting me know and I’m so happy you guys liked it.
albert says
Call it what you will, but I think you’ll find that this is Welsh Rabbit. Check Alton Brown’s W/R recipe.
Christine Pittman says
Albert, Welsh Rarebit is a dish where you make a cheese sauce and then pour it onto toast and bake it. This dip could be used that way but it is quite a bit thicker. Looking at Alton’s recipe, for instance, there’s twice as much cheese in here than in his. More flour also. It’s quite a bit thicker in the end.
Bryan says
Made this recipe with Guinness, mostly for the colour. We used soft German pretzels for dipping, which I highly recommend! Thanks for the great recipe, I would definitely make it again.
Christine Pittman says
Bryan, I have to try that. I’ve never made it with Guinness but bet it would be delicious!
Sidney says
I was wondering if this could be stored in the fridge for a little time or if it is meant to be consumed right away?
Christine Pittman says
Sidney, It can be stored in an air tight containter in the fridge and then you can reheat it in the microwave, 30 seconds at a time stirring each time until hot.
Katherine says
Can this be kept warm for guests on low in a mini crockpot?
Christine Pittman says
Katherine, Yes, I’ve done this and it works very well. Use the lowest setting on your slow cooker.
Melissa says
Could you substitute cornstarch or a rice or potatoe flour for the wheat flour to make this gluten-free?
Christine Pittman says
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.
Laura says
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 says
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.
Tina says
Could you use Velvetta in place of the sharp cheddar?
Christine Pittman says
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.
April says
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 says
April, That’s fantastic. I love pretzels and yes, they’d be so perfect for this dip. Yum!
Cristal says
Very good. Scroll all the way dawn for ingredient list and directions.
Mariana says
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 says
Mariana, I use Boston Lager. But I think any beer that you like drinking that isn’t too dark will do.
Angie says
Very good for our super bowl…thank you for the recipe!! Served with Copycat Italian Gardens Breadsticks!! YUM
Christine Pittman says
So delighted that you liked it, Angie!
Gina says
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 says
Gina, How fantastic. I’m delighted that you liked it and that you posted about it. How kind. Thank you so so much!
Julie says
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 says
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!
laura says
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 says
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.
Sommer @ASpicyPerspective says
Must you tempt me with this amazing hot beer cheese dip recipe? Ready to dive in! My husband really craves it too!
Lisa says
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. :)