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+ servings
A hand dipping a soft pretzel into a skillet of Beer Cheese Dip.
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5 from 1 rating

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.


  • 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


  • 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.


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


  • 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.


  • 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!


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