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.

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!

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.

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

(Amazon affiliate links)- Check out all of my kitchen essentials here.

Storage

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

Try These Next

Be sure to serve this dip with my friend Tracy’s Soft Pretzel Recipe!

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 4 ratings
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.
  • 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!

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
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