Ready to bring the brewery home? Grab your favorite ale, two blocks of cheese, and a couple of friends and make this Creamy Beer Cheese Dip in less than 30 minutes!
With just one pot and just about thirty minutes, you’ll have a creamy, cheesy, hoppy, dipping delight that’s perfect for game day or any other time you want a shareable dip recipe!
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 (see also: this Tex-Mex Queso!). 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!
As a champion of eco-friendly practices who likes to indulge in dairy products from time to time, I try my best to source my cheese as responsibly as I can.
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!
Creamy Beer Cheese Ingredients
Here is everything you’ll need:
- Flour.
- Unsalted butter. Salted will work in a pinch, but cheddar is pretty salty, so if you have the choice, go with unsalted.
- Paprika.
- Onion powder.
- Garlic powder.
- Beer. Preferably an ale or lager.
- Grainy mustard.
- Cream cheese.
- Cheddar cheese. I use sharp.
- Monterey Jack cheese. Colby Jack also works.
- Milk. Any dairy or unsweetened, unflavored non-dairy will work.
Beer Cheese Dip Tips and Tricks
Consider Shredding Your Own Cheese
I highly recommend buying a block of cheddar and shredding it yourself with a food processor or cheese grater.
Pre-shredded cheese contains extra preservatives to keep the shreds from sticking together, which can sometimes affect the way the cheese melts into a sauce.
As for the type of cheese, I find a mixture of a cheddar and a jack cheese is best for this cheese dip. I used sharp cheddar and Monterey Jack in the dip pictured.
You can really use any cheddar from mild to sharp and even white cheddar.
I used Monterey Jack which has a little bit of tanginess to it which I really love, but you can also go with a more mild Colby Jack or even a Pepper Jack if you want a little kick.
How to Make Cheesy Beer Dip
Start by making a seasoned roux by melting your butter in a large pot over medium heat, and adding the flour, paprika, garlic powder, and onion powder.
Whisk it together to form your roux, which will set you up for a successful creamy dip! You’ll also find roux’s in tons of creamy and cheesy sauces.
Then, add the beer and whisk to combine with the seasoned roux. Allow it to simmer over medium heat for about 8-10 minutes so it thickens. Make sure to stir occasionally so nothing sticks to the bottom of the pan and burns.
Then, turn the heat all the way down to low and whisk in the cream cheese and mustard. Once smooth, add the cheese and milk.
Continuously stir over low heat until all the cheese is melted and well combined.
How to Properly Store and Reheat Leftover Beer Cheese
On the rare occasion you may have leftovers, transfer them to an airtight container and keep them 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!
How to Serve Your Cheesy Beer Dip
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 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 8-12 people and dipping is more fun with friends 🙂
- It’s party food. There’s beer in it. It’s the perfect game-day dip!
- 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.
30-Minute Creamy Beer Cheese Dip
SAVE RECIPE TO COLLECTION PIN PRINT RATEIngredients
- 2 tablespoons unsalted butter
- 1 tablespoon all-purpose flour
- 1 teaspoon paprika
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 cup ale or lager of choice
- 2 ounces cream cheese
- 1 tablespoon grainy mustard
- 8 ounces cheddar cheese (I used sharp)
- 8 ounces Monterey Jack cheese (or Colby Jack or Pepper Jack for some spice)
- ¾ cup milk
- scallions for garnish (optional)
Instructions
- In a large pot over medium heat, make a seasoned roux by melting the butter and whisking in flour, paprika, onion powder, and garlic powder.
- Whisk in the beer and simmer for about 10 minutes, stirring occasionally, until thickens.
- Turn the heat down to low and whisk in the cream cheese and mustard until smooth.
- Still over low heat, stir in the cheese and milk and stir until the cheese is completely melted and the beer cheese dip is nice and creamy.
- Garnish with scallions (optional) and serve immediately with homemade soft pretzels, bread, or crackers.
Pro Tips
- Make sure to turn your heat source all the way to low before adding the cheese to avoid splitting.
- It’s always best to use blocks of cheese and grate your own.
