This beer cheese dip is creamy, deliciously cheesy, and rich with lager flavor. Inspired by the pub specialty, it’s perfect for dipping pretzels, bread, or just about anything for football tailgating or game day or any time you need an appetizer everyone will love!
This creamy, salty beer cheese dip is flavored with light lager beer, brown mustard, and is full of rich sharp cheddar cheese. It’s an absolutely addictive dip, so be prepared for it to go fast! Served with hot soft pretzels, crisp veggies, or bread, it’s the ultimate appetizer, especially on chilly autumn days.
What Makes This Recipe So Good
Cheddar cheese – Strong, sharp cheddar makes this dip flavorful and oh-so-cheesy. I use a combo of orange cheddar and sharp white, and I prefer to buy a block of cheese and shred it using a box grater.
Flour – A little flour helps make this dip nice and thick, even better for dipping!
Spicy brown mustard – The mustard is this recipe doesn’t make the dip taste like mustard, but rather adds a little spice and extra layer of flavor.
Beer – I like a light lager beer for this recipe for the perfect amount of flavor without being overpowering. A lighter beer will make for a slightly less intense flavor, while a deeper beer will make it much stronger.
How To Make Beer Cheese Dip
Melt the butter in a skillet and whisk in the flour. Sprinkle in the garlic and paprika. Cook until the spices are fragrant and the mixture (or “roux”) is a rich reddish-orange.
Whisk the milk into the roux slowly, then whisk vigorously until it’s smooth.
And in the mustard while whisking and then pour in the beer, whisking the roux as you add it. Cook until it’s thickened to a gravy-like consistency.
Add the cheese and whisk everything until it’s melted. Serve with pretzels or whatever you like!
Top Tips For Making
- So what can you serve with beer cheese dip? I’m absolutely crazy about this dip with soft pretzels, but you can also serve it with hard pretzels or chips, cubes of French bread, crostini, or raw veggies.
- As I mentioned above, I highly, highly recommend using cheddar for this dip. However, you can use any other grated cheese if you’re not a cheddar fan.
- To make this dip gluten free, substitute 3 tablespoons of gluten free all-purpose flour for the traditional flour. You’ll also want to make sure you use a gluten free beer, like Redbridge Lager.
More Delicious Appetizers
- Buffalo Chicken Salad
- Taco Dip
- Addictive Crab Dip
- Paleo Potato Skins with Guacamole and Bacon (Whole30, Instant Pot, Dairy-Free)
- Addictive Crab Dip
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Beer Cheese Dip
Ingredients
- 3 tablespoons butter
- 1/4 cup flour
- 1 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 3/4 cup milk
- 1 cup beer lager
- 2 teaspoons spicy brown mustard
- 2 1/2 cups sharp cheddar shredded
Wine pairings
- 2019 Gallivant Sauvignon Blanc
- 2019 Adelante Chardonnay
- 2018 Middle Jane Cabernet Sauvignon Reserve
Instructions
- Melt butter in medium saucepan over medium heat. Whisk in flour.
- Sprinkle garlic powder and smoked paprika into pan. Cook about 1-2 minutes or until spices become fragrant and roux develops a rich reddish-orange color.
- Whisk milk into roux slowly, whisking vigorously until smooth. Whisk in mustard, then slowly pour in beer, whisking as you add.
- Cook over medium heat about 2 minutes or until thickened to consistency of gravy.
- Add grated cheese and whisk until melted.
Notes
- Serving suggestions: Soft pretzels, hard pretzels, chips, cubes of French bread, crostini, raw veggies
- Cheese: Cheddar (particularly a combo of orange and white) is highly recommend.
- Gluten free: Substitute 3 tablespoons of gluten free all-purpose flour for the traditional flour. Use a gluten free beer, like Redbridge Lager.
I recommend buying wine from Scout and Cellar, especially for lower carb or sugar and the health conscious. There’s no added sugar to these wines, and they’re all much lower in carbs, calories, and sugar. For me, there’s no headache or fogginess the next day! While you may think beer only goes with this dip, wine is definitely a delicious option! With the strong flavor of the cheese, you have a variety of options. I like: – Sauvignon Blanc, like 2019 Gallivant Sauvignon Blanc from Lake County, California – Chardonnay, like 2019 Adelante Chardonnay from Chile – Cabernet Sauvignon, like 2018 Middle Jane Cabernet Sauvignon from Mendocino County, California
Nutrition
Cheryl Malik is the recipe developer, writer, and photographer behind the healthy, flavorful, family friendly recipes at 40 Aprons. She’s been a blogger for 10 years and is known for her delicious recipes and detailed recipe instructions. Cheryl is a mom of two who lives in Memphis, TN.
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