Beer Cheese Dip

This easy Beer Cheese Dip recipe is perfect for serving with pretzels, bread, vegetables, and chips! Keep it warm in the Crock Pot or in a Fondue Pot for easy snacking and entertaining.

Make it with a variety of cheddar cheeses, Gouda, Gruyere, Mozzarella, Cheddar Jack, and more! The beer and cheese options are endless!

A cast iron skillet with beer cheese dip with a soft pretzel being dipped in it.

Beer Cheese Dip

Ever since I made my beer cheese soup recipe, I’ve been dying to serve up some beer cheese dip! Nothing is better than dipping a warm pretzel into this creamy, cheesy dip that has just the right amount of beer taste.

I love that you can get creative with what beer and cheese you use, more info on that below!

Let me show you how easy this comes together:

Ingredients

See bottom of post for the recipe card with ingredient quantities and full instructions.

  • Butter
  • Flour
  • Milk
  • Garlic Powder
  • Onion Powder
  • Cayenne Pepper
  • Salt/Pepper
  • Worcestershire Sauce
  • Dijon Mustard, can sub spicy brown mustard
  • Tabasco Sauce
  • Beer
  • Cheddar Cheese
  • Gouda Cheese
  • Gruyere Cheese

*See sections below about beer and cheese options.

How to Make It

Shred the cheese and set it aside. Combine the seasonings and set those aside as well.

Heat the milk in the microwave for 45 seconds.

Melt butter over medium heat. Whisk in the flour and stir for 1 minute.

Roux being made in a skillet for Beer Cheese Dip.

Slowly incorporate the milk and then the beer, whisking as you pour. If you add it too fast, the roux will thin out too much. 

Add the seasonings, Worcestershire sauce, and the mustard. Let the mixture bubble gently, increase heat if needed.

Allow it to continue to gently bubble and thicken for about 5 minutes.

A skillet with beer and seasoning being added to make Beer Cheese Dip.

Reduce heat to low and let the base cool down. Gradually sprinkle in cheese and stir to combine.

Taste, and add a splash more beer if a thinner consistency or stronger beer flavor is preferred. Season with salt/pepper if desired.

Serve with soft pretzels, crusty bread, vegetables, or chips.

A skillet with cheese being melted in it

Best Beer and Cheese Options

Beer

  • Use a beer that you enjoy drinking as the dip is going to take on the flavor of the beer. A strong, hoppy beer will taste more potent than a lighter option.
  • Tuckerman Pale Ale is a good choice in my opinion. 
  • Non Alcoholic beer may also be used.
  • Chicken Broth may be used if beer is not an option.

Cheese

  • 2 cups of cheese is perfect for this dip. I prefer the cheddar/gouda/gruyere combo for special occasions.
  • I use Cracker Barrel Sharp Yellow Cheddar, Yancey’s Fancy Gouda, and Emmi Switzerland Le Gruyere.
  • Monterey Jack, Mozzarella, Swiss, and Provolone may also be used in addition to Sharp Cheddar and White Cheddar.
  • Avoid bagged cheese as it contains cellulose and doesn’t melt as well or taste as good. Shred your own cheese from a block or purchase Provolone/Swiss from a deli counter.

Tools For This Recipe

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Storage

Store in an airtight container and refrigerate for 4-6 days.

Try These Next

A hand holding a soft pretzel dipped in Beer Cheese Dip.

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A hand dipping a soft pretzel into a skillet of Beer Cheese Dip.

Beer Cheese Dip

5 from 1 vote
This easy Beer Cheese Dip recipe is perfect for serving with pretzels, bread, vegetables, and chips! Keep it warm in the Crock Pot or in a Fondue Pot for easy snacking and entertaining.

Ingredients

  • ¼ cup butter
  • ¼ cup flour
  • 1 cup milk
  • ½ cup beer, See Notes
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • teaspoon cayenne pepper
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • ½ teaspoon Worcestershire sauce
  • 1 teaspoons Dijon mustard, can sub spicy brown
  • 1 drop tabasco, optional
  • 1 cups sharp cheddar, shredded
  • ½ cup Gouda Cheese, shredded, See notes
  • ½ cup Gruyere, shredded, See notes

Instructions

  • Shred the cheese and set it aside.
  • Combine ½ tsp garlic powder, ½ tsp onion powder, 1/8 tsp cayenne, ½ tsp salt, and 1/8 tsp pepper, set aside.
  • Heat the milk in the microwave for 45 seconds.
  • Melt butter over medium heat. Whisk in the flour and stir for 1 minute.
  • Slowly incorporate the milk and then the beer, whisking as you pour. If you add it too fast, the roux will thin out too much.
  • Add the seasonings, Worcestershire sauce, and the mustard. Let the mixture bubble gently, increase heat if needed.
  • Allow it to continue to gently bubble and thicken for about 5 minutes.
  • Reduce heat to low and let the base cool down. Gradually sprinkle in cheese and stir to combine.
  • Taste, and add a splash more beer if a thinner consistency or stronger beer flavor is preferred. Season with salt/pepper if desired.
  • Serve with soft pretzels, crusty bread, vegetables, or chips.

Notes

This recipe makes about 2 + 1/3 cups or enough to serve approximately 6 people.


Beer

  • Use a beer that you enjoy drinking as the flavor of the beer is transferred to the dip.
  • Tuckerman Pale Ale is a variety that I would recommend. 
  • Non Alcoholic Beer may also be used.
  • Chicken broth can be used if beer is not an option.

Cheese

  • 2 cups of cheese is perfect for this dip. I prefer the cheddar/gouda/gruyere combo for special occasions.

  • I use Cracker Barrel Sharp Yellow Cheddar, Yancey’s Fancy Gouda, and Emmi Switzerland Le Gruyere.

  • Monterey Jack, Mozzarella, Swiss, and Provolone may also be used in addition to Sharp Cheddar and White Cheddar.

  • Avoid bagged cheese as it contains cellulose and doesn't melt as well. Shred your own cheese from a block or purchase Provolone/Swiss from a deli counter.

Nutrition

Calories: 314kcal, Carbohydrates: 8g, Protein: 15g, Fat: 24g, Saturated Fat: 15g, Cholesterol: 79mg, Sodium: 610mg, Potassium: 105mg, Fiber: 1g, Sugar: 3g, Vitamin A: 724IU, Calcium: 433mg, Iron: 1mg