This is the easiest, creamiest, BEST beer cheese dip you’ll ever try! It takes just 15 minutes to make and can be customized with your favorite beer and cheeses. Recipe includes a how-to video!
The Best Beer Cheese Dip
This beer cheese dip has been a highly requested pairing for my sourdough soft pretzels and soft pretzel bites. It took me a *long* time to perfect it, but I finally landed on the recipe I’m sharing with you today: a creamy and full-bodied cheese dip with a discernible, but not overpowering beer flavor. I am SO proud of this one and absolutely cannot wait to hear what you think about it!
If you are looking for a last-minute addition to your New Year’s Eve menu, this dip will be your saving grace. In fact, it might just be the star of the whole evening (besides the clock striking 12 at midnight, of course) 😉
4 Things to Know About This Recipe
- Texture & taste: Incredibly smooth and creamy texture, since we’re shredding our own cheese and adding just a touch of cream cheese. Flavor-wise, we have a rich, cheesy flavor with a distinct (but not overwhelming) beer taste.
- Customizations: Use your favorite beer and cheese! I provide suggestions below, but you can really can get creative here. And I’d love to hear what combinations you try!
- Time: So fast! This dip is ready in a flash; just 15 minutes. It’s a great last-minute appetizer option for parties or game day.
- Dippers: Anything goes, but we especially like soft pretzels or hunks of artisan bread (oh, or my sourdough cheddar jalapeno bread!). Or use this beer cheese for topping some pulled pork nachos–YUM! 🤤
Ingredients
- Beer. While you could technically use any kind you like, some beers are better than others. I tried this recipe with one of Zach’s favorite beers to drink, a hoppy IPA, and it was too bitter for me to enjoy. I talk more about the best beers to use in the FAQ section below.
- Cheese. You can get creative with the cheese, though I do recommend staying away from an extra sharp cheddar, which can make the dip gritty. I like a blend of sharp cheddar and Monterey jack. Most importantly, make sure you SHRED YOUR OWN CHEESE! This is crucial for a smooth, creamy texture (just like when making my easy mac and cheese!).
- Cream cheese. I use softened, full-fat, brick-style cream cheese. I have not tried this recipe with spreadable cream cheese.
- Cornstarch. This helps thicken the dip, give it full body, and keep it silky/creamy. 3 Tablespoons of flour could be substituted instead, but I do prefer the results with cornstarch.
- Spices. Including ground mustard, smoked paprika, cayenne pepper, black pepper, onion powder, and garlic powder. You can omit the cayenne if you don’t want any heat, but it’s such a small amount that it’s never an issue for us.
- Worcestershire sauce. Just a teaspoon adds some depth of flavor right before serving. Coconut aminos would work too (they’re my preference(–I include substitution instructions for this in the recipe.
SAM’S TIP: If you love mustard, you can experiment with adding a teaspoon or so of dijon mustard or even wholegrain to the dip before serving. Personally, I feel like it overpowers the dip (I love it in my deviled eggs though!), but feel free to add it if you like!
Remember, this is just an overview of the ingredients I used and why. For the full recipe please scroll down to the bottom of the post!
How to Make Beer Cheese Dip
- Melt the butter, then whisk in the cornstarch, salt, and spices until smooth and combined. Let the spices toast a bit to bring out their flavor.
- Drizzle in the half and half while whisking. Make sure to do this slowly so you don’t shock the butter mixture. Keep stirring until the mixture thickens; this should take a few minutes or so. Do not crank up the heat, or you could cause your dip to separate!
- Drizzle in the beer while whisking constantly. Keep cooking and whisking until the beer has warmed through, then reduce the heat to low.
- Stir in your cheeses. Once the cheeses have melted and the dip is smooth, add your Worcestershire sauce. Taste test for additional seasonings, then enjoy!
SAM’S TIP: Keep in mind this dip will thicken as it sits. If you plan to serve it at a party, I recommend keeping your dip over low heat (a crockpot works nicely for this!) so it stays warm.
Frequently Asked Questions
This can happen if your heat is too high while you are cooking (or reheating) your dip. Keep the temperature low and heat slowly, and you shouldn’t have any issues.
If your dip does separate, you can try to whisk in a splash of cold half and half to bring the dip back together.
Lighter beers tend to work best in this dip, as IPAs and other hoppy beers can leave a bitter taste that overwhelms the cheese flavor. Blonde ales or pilsners are usually safe choices.
Here is a resource that outlines the best types of beer for beer cheese, if you want to read more about this!
Most of the alcohol should cook out of this dip, but if you are concerned, you can always use a non-alcoholic beer. Honestly though, kids might not enjoy the beer flavor anyway! My pepperoni pizza dip and French onion dip are more kid-friendly options.
I’m eager to use this recipe to make a mac and cheese–maybe even a twist on my bacon mac and cheese! Let me know if that’s something you’d like to see 👀
Enjoy!
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Beer Cheese Dip
Ingredients
- 3 Tablespoons (42 g) salted butter
- 2 Tablespoons cornstarch
- ¾ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon ground mustard
- ¼ teaspoon smoked paprika
- Dash of cayenne pepper
- ½ teaspoon table salt
- ½ teaspoon black pepper
- 1 cup (236 ml) half and half
- ⅔ cup (157 ml) beer (see note)
- 6 oz (170 g) sharp cheddar or Monterey jack cheese or a blend of the two, shredded (see note)
- 4 oz (114 g) cream cheese cut into cubes and softened
- 1 teaspoon worcestershire sauce may substitute 2 teaspoons coconut aminos
- Soft pretzels for dipping or your preferred dippers!
Recommended Equipment
Instructions
- In a large pot, melt butter over medium heat.3 Tablespoons (42 g) salted butter
- Once butter is melted, add cornstarch and whisk constantly until completely combined and smooth.2 Tablespoons cornstarch
- Add onion powder, garlic powder, ground mustard, smoked paprika, cayenne pepper, salt, and pepper and whisk well.¾ teaspoon onion powder, ½ teaspoon garlic powder, ½ teaspoon ground mustard, ¼ teaspoon smoked paprika, Dash of cayenne pepper, ½ teaspoon table salt, ½ teaspoon black pepper
- While whisking, slowly drizzle in half and half, whisking to combine, and continue whisking until mixture has thickened.1 cup (236 ml) half and half
- Slowly drizzle beer into mixture, continuously whisking until beer has warmed through.⅔ cup (157 ml) beer
- Reduce heat to low, add cheese and cream cheese and stir until melted and smooth6 oz (170 g) sharp cheddar or Monterey jack cheese, 4 oz (114 g) cream cheese
- Add worcestershire sauce and stir to combine. Serve with pretzels, bread, or whatever you desire for dipping!1 teaspoon worcestershire sauce, Soft pretzels for dipping
Notes
Servings
This recipe makes approximately 2 ⅓ cups (552ml) of dip.Half & half
You can substitute ½ cup (118ml) each of heavy cream and milk if you do not have half and half.Beer
I recommend using a pale ale, blonde ale, wheat beer, amber ale, or lager. I don’t personally care for IPAs as they are quite bitter.Cheese
6 oz is typically 1 ½ cups of shredded cheese. I strongly recommend shredding your own cheese, as pre-shredded cheese contains anti-caking agents that can keep it from melting smoothly. Feel free to substitute Monterey jack cheese or gruyere, I personally like a 50/50 blend of Monterey jack and cheddar cheese. I do not recommend extra sharp cheddar cheese, which could make the dip seem gritty.Storing
Store in an airtight container in the refrigerator for up to 2 days. To reheat, do so in a saucepan over low heat, stirring frequently until warmed through (warming on too high of a heat too quickly can cause it to separate and the texture to suffer).Nutrition
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
Leslie A Spiers
I love this recipe, is it ok to freeze it?
Sam
I’m so glad you enjoyed it, Leslie! I haven’t personally tried freezing it but I would be worried that it wouldn’t thaw properly and the texture could be less than ideal.
Terri
I came to your site to look up your Artisan Bread recipe to go with Lobster Soup. Your Beer Cheese Dip got me TOTALLY distracted! I had to look up Big Truck Brewery, then the dip ingredients (yes! I have everything!) This sounds SO yummy and we will have leftover bread (which you also mentioned) so your dip has been added to our menu tonight. It’s only 9:00am but I can’t wait! Also this does sound like a great sauce for Mac n cheese. Thank you Sam and Happy New Year!
Sam
I hope you loved it, Terri! 🙂
Terri White
I decided to make the pretzel bites and the beer cheese. OMG it was fantastic! My husband and I both loved it! The next day I warmed the bites in my toaster oven with foil over them then removed the foil to crisp them slightly. I just reheated the cheese in the microwave on low and kept stirring. It was all just as good the second time around. Sam, you are THE BEST!
Sam
Thank you so much, Terri! I’m so glad you enjoyed both of them so much! 🙂