Beer Cheese Dip
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.
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.
- 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
- Whole30 Grazing Board (Paleo, Dairy Free, Gluten Free)
- Addictive Crab Dip
- Paleo Potato Skins with Guacamole and Bacon (Whole30, Instant Pot, Dairy-Free)
- Addictive Crab Dip
- Crispy Fried Zucchini with Dipping Sauces
- Perfect Keto Charcuterie Board
- Guacamole Dip (Restaurant Style)
- Dill Dip
- Easy 7 Layer Salad with Homemade Dressing
Beer Cheese Dip
- 3 tablespoons butter
- ¼ cup flour see Notes for gluten free
- 1 teaspoon garlic powder
- ½ teaspoon smoked paprika
- ¾ cup milk
- 1 cup beer lager preferred, see Notes for gluten free
- 2 teaspoons spicy brown mustard
- 2 ½ cups sharp cheddar shredded
Suggested Sides (All Optional)
- soft pretzels
- hard pretzels
- chips any kind
- French bread, torn into cubes
- raw veggies
- smoked cocktail sausages
- 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. Serve immediately with desired sides.
- Cheese: Cheddar (particularly a combo of orange and white) is highly recommended.
- Make it Gluten Free: Substitute 3 tablespoons of gluten-free all-purpose flour for the traditional flour. Use a gluten-free beer, like Redbridge Lager.
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
Leave a Comment