Ready to bring the brewery home? Grab your favorite ale, two blocks of cheese, and a couple of friends and make this Basic Beer Cheese Dip! With just one pot and in less than twenty minutes you’ll have a creamy, cheesy, hoppy, dipping delight.
Okay, I know you’re tired of hearing it, but I’ve said it once (okay, way more than once), and I’ll say it again: I. LOVE. CHEESE. And combining it with a full-bodied ale takes it to the next level.
It’s like eating my favorite drink. Or is it like drinking my favorite food? Basically, what I’m saying is, it’s a beer-loving cheese-aholics dream come true!
Beer Cheese Dip Tips and Tricks
The Roux is Essential
Like most creamy, cheesy sauces and dips, you’ll be relying on a roux to get that perfect consistency. This roux is as simple as it gets—just butter and flour. Make sure it’s completely smooth before moving on to step 2.
Low and Slow…
Like most things of this creamy caliber, you’ll have to be patient with this dip. LOW AND SLOW is the name of the game. Never turn your heat source above its lowest setting. It’s hard to recover from a curdled cream sauce/dip, and this is no exception.
Chefs actually call a curdled cream sauce “broken”. Yikes. But no worries, keep it low and slow and you totally got this!
… And Lower Than Low
Turn your stovetop off completely before adding the cheese. There should still be enough leftover heat to melt your cheese. Speaking of your cheese, I always recommend using blocks instead of pre-grated. Read all about why in my Mac-n-Cheese blog post.
This recipe calls for anywhere from 1/2 cup to 1 full cup of milk. Add it slowly and use your best judgment. Depending on your cheese, your heat source, and your desired consistency, the amount of milk you add will differ. I use reduced-fat (2%) milk, but skim will also work. Whole milk makes it a little too claggy.
Green tip: shop organically if you can. Organic farms rely on biodiversity to generate rich soil, avoiding the use of pesticides and fertilizers, which means no toxic runoff. This is especially true for higher footprint ingredients like milk and cheese!
Should You Have Leftovers
In the rare occasion you may have leftovers, transfer them to an airtight container and keep in the refrigerator for 3-5 days. You can also freeze it for up to 3 weeks.
To reheat, add a splash of milk, cover, and reheat in the microwave for about 45 seconds, or over the stove on low until it is completely heated through.
Green tip: It is estimated that 50% of food waste happens at home, so do your part by gobbling up those tasty leftovers!
What To Serve It With
I highly recommend using these Homemade Baked Soft Pretzels as your dipping vessel for this awesome beer cheese. Otherwise, regular pretzels or warm toasty French baguettes are a great choice!
You can also use this Basic Beer Cheese Dip as a spread on sandwiches, burgers, or wraps.
Why You Should Make This Basic Beer Cheese Dip
- It’s rich. Creamy, cheesy, hoppy deliciousness.
- It’s shareable. This recipe serves 5-6 people and dipping is more fun with friends 🙂
- It’s party food. There’s beer in it. Enough said!
- It reheats well. Still just as delicious on days 2 and 3. and sometimes 4 and 5!
- Easy cleanup! One-pot cooking comes with the best advantage—only one pot to clean!
- It’s quick! Anything I can whip up in less than 30 minutes makes me happy.
Love this Basic Beer Cheese dip and looking for more exciting dips? You gotta have this Sweet and Spicy Pineapple Salsa and Perfect Creamy Guacamole. And if you’re here for the cheese, check out this Tex-Mex Queso Blanco and Cheesiest Indulgent Mac-n-Cheese!