The Cozy Cookbook is here! 
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!
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!
PS-My No Knead Bread is perfect for dipping into this, it’s crusty on the outside and light & airy on the inside!
How to Make It
See bottom of post for the recipe card with ingredient quantities and full instructions.
- 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.
- 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.
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
(Amazon affiliate links)- Check out all of my kitchen essentials here.
- Mini Crock Pot – perfect for keeping this dip warm for serving.
- Fondue Pot – another alternative for keep this warm.
- Box Grater– to shred your own cheese
Storage
- Store in an airtight container and refrigerate for 4-6 days.
Try These Next
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- Beer Cheese Soup
-
- Jalapeño Poppers
-
- Bacon Ranch Cheese Ball
-
- Velveeta Queso
-
- Pizza Dip
-
- Corn Dip
Be sure to serve this dip with my friend Tracy’s Soft Pretzel Recipe!
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Tried This Recipe?
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Beer Cheese Dip
Ingredients
- ¼ cup butter
- ¼ cup flour
- 1 cup milk
- ½ cup beer, See Notes
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ⅛ 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.
- In a 10-inch cast iron skillet, 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.
Be sure to serve this dip with my friend Tracy's Soft Pretzel Recipe!
THIS BEER CHEESE IS AMAZING!!!!! WOW!!! I was absolutely blown away by the flavor! We used Budweiser and it was simply wonderful!
Hi Kristy!!! Ohhhh my gosh this soup is the love of my LIFE! I’m so happy that you loved it as much as I do, thank you so much for taking the time to leave a review, I might have to make a batch this weekend now that it’s on my mind. 😂
Do you know if anyone has tried substituting with gluten free flour and gluten free beer? Seems like it would be an easy swap but wondering if you have heard back from anyone that has tried it?
Based on the rave reviews I want to try it!
Hi Christy!! I do think that would be a fine substitution but I don’t think there have been previous comments thus far from anyone who has done it. (If you do it I’d love to know how it goes!) ❤️❤️
Another in a growing list of 5 Star comments for the Beer Cheese Dip! Using Kerrygold Sweet Cheddar, Emmi Gruyere and Gouda, the recipe produced an incredibly satisfying Hors D’oeuvres for Superbowl Sunday. Kudos again, Stephanie. This one, like so many others, is a keeper!
Thanks so much for your support Dale! I’m so happy this was a hit, I love your cheese combos😋
So good, but I used almost an entire can of beer!
I’m glad that you loved it Peggy! 🙂
Could this be made in a crockpot?
Hi Candace! The temperatures in this recipe are very specific while the roux/sauce is being made, so while it can’t be made in the Crock Pot, it can be transferred to one and kept warm once cooked!
Absolutely delicious! I didn’t have pretzels so I served with pita chips that I had on hand and it was super flavorful and addictive. I used Sam Adams Boston Lager for the beer. No mozzarella cheese so I left that out. Will be making again for sure!
Glad to hear you liked it Jon!😃 The Boston Lager is my husbands favorite! Him and his friends attack this dip whenever I make it! Thanks so much for the review!