Beer Cheese Dip

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!

Course Appetizer, dip, Snack

Cuisine American

Prep Time 5

Cook Time 10

Total Time 15

Servings -8 servings

Calories 310kcal

Author Sam Merritt

Equipment

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!

Instructions

In a large pot, melt butter over medium heat.
3 Tablespoons 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 half and half
Slowly drizzle beer into mixture, continuously whisking until beer has warmed through.
⅔ cup beer
Reduce heat to low, add cheese and cream cheese and stir until melted and smooth
6 oz sharp cheddar or Monterey jack cheese, 4 oz 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

Video

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