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.
Jennifer Phillips says
Used some of this to mix into my baked mac n cheese and it was so good. It is great as a dip but it has so many other uses to incorporate it into other foods too.
Christine Pittman says
That’s clever, Jennifer, thanks for sharing!
Thomas Gibson says
This would make for a fabulous game day recipe for all of my friends.
Christine Pittman says
It’s perfect for game day, Thomas!
Calvin says
Quite neat when you blend in the beer.. I haven’t heard of such a combo. I am not a fan of cheese dips, but will share.
Christine Pittman says
It’s so good, Calvin!
Cheryl says
I want some now!
Christine Pittman says
Better get cooking, then! Enjoy, Cheryl!
Christopher Sorel says
Love this dip and even better with some pork belly in it
Christine Pittman says
Ooo… nice, Christopher!
Amanda B. says
Yum! Perfect appetizer for a Superbowl party!
Christine Pittman says
Absolutely, Amanda! Thanks.
Trish says
Just made this sauce used a guinesse and doubled the recipe made cheesy scallop potatotes absolutely amazing thank you
Charley Agace says
Hi, if I made this as a gift and stored in an air tight container how long will it keep? Thanks.
Christine Pittman says
It really needs to be refrigerated. If it’s in an air tight container in the fridge, it keeps a week.
Darrell says
I have made this dip 3 times now, each time it has been a great hit! Tonight we will be dipping fried steak pieces along with toasted French bread. This IS comfort food. :)
Christine Pittman says
OMG! The fried steak pieces in this dip have got to be insane. Thanks for a great idea!
Gina says
I made these last Saturday & it came out fantastic! Served it with pretzels one day & on burgers the next. I froze the leftovers to turn into beer cheese soup later. Thank you!
Christine Pittman says
You’re welcome, Gina! I’m delighted that you liked it and are finding so many uses for it. Great ideas!
Kellie says
I just made this recipe and the overall flavor is great but the consistency is s bit grainy. Where did I go wrong?
Christine Pittman says
Kellie, Interesting. I’m not entirely sure. I have heard from people that using pre-shredded cheese can be a problem as it has a coating that prevents the shreds from caking in the packaging. However, I have used pre-shredded cheese and not had that problem.
Jennifer Duckart says
Lactose Free version- I made this recipe but used lactose free milk and Daiya brand cheddar cheese. It was excellent. I used it for soft baked pretzels and farmhouse tater tots. EXCELLENT!!
Christine Pittman says
Jennifer, This is wonderful to know. Thank you!!!
Karen Kramer says
I tried this last year for our Super Bowl party with soft baked frozen pretzels. Everyone loved it. This year I asked what the family would like for our PennState Fiesta Bowl party tonight and the results were unanimous: dad’s meatballs and mom’s hot beer cheese dip! I’m doubling the recipe and using Guinness this time. Can’t wait to dunk a warm, fat pretzel in it!
Christine Pittman says
Karen, What a fantastic compliment! Thank you for sending that my way. You’ve made my day! I hope you had a wonderful party!
Maliya says
Had an “appetizer” Christmas today and made homemade pretzel bites and thought your beer cheese was perfect for the occasion. LOVED the recipe, although I ended up just using the whole bag of cheese instead of just three cups..hehe. Then of course added more of almost all of the other ingredients. It turned out fantastic with many compliments, thank you for the recipe. Merry Christmas!
Christine Pittman says
Maliya, So happy you all liked it! And yay to more cheese!!!
Christine Tiranno says
Can you make this in advance and reheat? Have you left in a mini crockpot to keep warm?
Can you use pre shredded cheese (they often mix in potato starch)?
Christine Pittman says
Christine, Yes, this can be made ahead and reheated. I reheat it in the microwave 30 seconds at a time stirring each time. Or reheat on low on the stove, stirring often. And yes, I have kept it warm in a small slow cooker. Stir every 30 minutes.
I have used pre-shredded cheese for this and it worked just as well as hand-shredded.
Hope that helps!
Kristen @sugarbowlkitchen says
Well this is delicious, thanks for sharing! Say I think we’ll have leftovers—how well do you think this would reheat and would you microwave it or put it on the stove top again?
Christine Pittman says
Kristen,
It keeps well in the fridge for several days. Then it reheats really well in the microwave. Just do it 30 seconds at a time, stirring after each time, until hot. Note: Once it is refrigerated it ends up with a spreadable consistency. You can smear it on toast for a special morning treat, if you happen to have it in your fridge anyhow.
Christine @ myblissfulmess says
This looks amazing, and something my husband would LOVE. This is perfect for an at home date night.
Erin says
Just made this for our party last night. It was absolutely fantastic! I did add a good few dollops of Worstershire Sauce and it was fantastic. I soaked Bratwurst in onions in beer for an hour or so and then grilled them last minute, sliced them and put them on the tray along with the cubes of pumpernickel and soft pretzels. Fantastic, thank you for sharing!
Christine Pittman says
Erin, So so happy you liked it. And those brats sound amazing!!
Karissa says
I’ve made this twice now with a ton of success for both. The first time I used a blonde ale, which was very tasty. The second time I used a dark Scottish ale, and it was beyond amazing! I definitely think a dark beer pairs best but delicious any way. Thanks for sharing!
Christine Pittman says
Karissa, I agree that a dark beer definitely adds more flavor here. Thanks for your recommendations!
Rebecca says
It’s important to cook the roux before removing it from the heat, otherwise the base has a doughy floury taste. Cook the flor in the bitter until golden brown, then remove from heat.