Beer Cheese Dipping Sauce
Beer Cheese Dip is the ultimate party dip. It only takes 10 minutes to make a batch on the stove and it’s perfect for dipping soft pretzels, tortilla chips and even wings into.
This pub-style dipping sauce is malty, cheesy, and practically a must for football Sundays and Superbowl parties.
Whether you need an easy snack for game day, or a simple, crowd-pleasing appetizer for Christmas, New Year’s and St. Patrick’s Day parties, you can’t go wrong with this beer cheese dip recipe.
Why You’ll Love this Beer Cheese Dip
Quick and easy. This dip comes together fast (like 10-minutes-fast) in a single saucepan on the stove.
Simple ingredients. A block of cheese, less than a bottle of beer, Worcestershire sauce and a few staple ingredients you probably already have on-hand, is all you need to make this hot dipping sauce.
Crowd-pleasing party food. Picture this: warm pretzel bites gliding through a bowl of smooth beer cheese sauce. Let me tell you, this is one of those dips where all you’re left with is an empty bowl! Depending on the size of your gathering, you may want to double the recipe.
I bet you’ll want to make this cheese dipping sauce on repeat like me! Be sure to SAVE this recipe to Pinterest, email yourself a link to this recipe, or subscribe to the Contained Cuisine weekly newsletter–or all of the above. 😊
Ingredients Needed
- extra sharp cheddar cheese
- Worcestershire sauce
- Dijon mustard
- beer
- whole milk or half and half
- butter
- flour
- seasonings
- soft pretzels or pretzel bites for dipping
Cheddar Cheese – For a strong flavor, I opt for extra sharp cheddar cheese, but you can use any type or combination of cheddar or another hard cheese like Pepper Jack. Avoid soft cheeses like mozzarella.
For the smoothest dipping sauce, be sure to use freshly grated cheese, and skip those bags of pre-shredded cheese. It has a coating on it to keep it from sticking together. Unfortunately, this means it doesn’t melt as smoothly as freshly shredded block cheese.
Worcestershire Sauce – Adds a tangy flavor. Don’t skip it.
Dijon Mustard – You don’t need much, but it’s a must for that authentic pub-style flavor.
Beer – The flavor of the beer will come through, so don’t use one that you don’t enjoy drinking.
Whole Milk or Half and Half – This liquid component gives the dip a creamy base.
Butter and Flour – Together make a roux, which is just a fancy way of saying a thickening agent. You will use an equal part of each.
Seasonings – I like a mixture of garlic powder, onion powder, smoked paprika, and of course, a bit of salt.
Substitute the paprika with cayenne pepper for a little heat.
How to Make Beer Cheese Dip
This recipe yields a little more than 2 cups of dipping sauce!
- Shred the cheese and set aside.
- Melt butter in a saucepan over medium heat. Whisk in flour until the butter is absorbed.
- While whisking constantly, slowly add the milk or half and half to the saucepan. Repeat for the beer.
- Add in the Worcestershire sauce, mustard and seasonings. Bring to a boil, then simmer on low for about 3 minutes, until the mixture is thickened enough to coat the back of a spoon.
- Whisk in handfuls of cheese at a time, making sure each batch is melted before adding the next.
- When smooth and creamy, transfer to a serving bowl and garnish with additional shredded cheese or chives.
- Serve warm with soft pretzels or other dippers.
Detailed recipe and instructions are in recipe card at bottom of post.
Recipe Notes
- For a thinner sauce, make it with whole milk instead of half-and-half, and reduce the butter and flour roux to 2 tablespoons each.
- Use a beer you enjoy drinking, because the dip will definitely taste like it.
- For more complex flavor, use a combination of hard cheeses, such as extra sharp cheddar and Gruyère.
- Be sure to simmer on low so you don’t scald the milk.
- If serving with salty pretzels or chips, omit the salt in the dip.
What to Serve with Beer Cheese Dipping Sauce
- soft pretzels or pretzel bites (classic pub-style combo)
- tortilla chips
- vegetables (celery, carrots, cauliflower, broccoli)
- wings
- use as a sauce for tacos, vegetables and more
To keep sauce warm for a party, put the dipping sauce in a mini Crock-Pot on the warm setting.
Can kids have beer cheese dip?
This cheese dip contains alcohol, and is best served to non-abstaining adults only. Here’s why.
While many people are under the impression that alcohol burns off while cooking, it takes a long time–as in hours.
Since this dip doesn’t cook long, and is mostly simmered at a low temperature, much of the alcohol remains.
Research into how much alcohol burns off during cooking from Idaho State University, estimates that 85% of the alcohol remains in beer cheese dip that’s boiled, simmered and removed from heat.
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More Easy, Cheesy Appetizer Recipes
- 10-Minute Marinated Mozzarella Balls
- Bacon-Wrapped Dates with Goat Cheese & Maple Glaze
- Easy Caprese Salad Skewers
- Easy Greek Salad Skewers
Beer Cheese Dip
This easy pub-style Beer Cheese Dip only takes 10 minutes to make with freshly grated cheese, your favorite beer, spices and a few additional ingredients. Serve this malty, cheesy dipping sauce with soft pretzels, bread, chips or vegetables. This crowd-pleasing appetizer is perfect for game day and all types of parties! (This recipe yields 2 cups of dipping sauce.)
Ingredients
- 10 ounces extra sharp cheddar cheese, shredded
- 2/3 cup beer
- 2/3 cup half-and-half, may substitute with whole milk
- 3 tablespoons butter, melted
- 3 tablespoons flour
- 1 teaspoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon salt (omit if serving with salty pretzels or chips)
Instructions
- Shred the cheese and set aside.
- In a medium saucepan over medium heat, melt butter. Whisk in flour until the butter is absorbed.
- While whisking constantly, slowly add the milk or half and half to the saucepan. Repeat for the beer.
- Add in the Worcestershire sauce, mustard and seasonings. Bring to a boil, then simmer on low for about 3 minutes, until the mixture is thickened enough to coat the back of a spoon.
- Whisk in handfuls of cheese at a time, making sure each batch is melted before adding the next.
- When smooth and creamy, transfer to a serving bowl and garnish with additional shredded cheese or chives.
- Serve warm with soft pretzels or other dippers.
Notes
- For a thinner sauce, make it with milk and reduce the butter and flour roux to 2 tablespoons each.
- Use a beer you enjoy drinking, because the dip will definitely taste like it.
- For more complex flavor, use a combination of hard cheeses, such as extra sharp cheddar and Gruyère.
- Be sure to simmer on low so you don't scald the milk.
- If serving with salty pretzels or chips, omit the salt in the dip.
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