This beer cheese dip is creamy, with three distinct types of cheese and a hint of spice, and it’s done in 20 minutes! The ideal complement to my handmade soft pretzels.
I couldn’t wait any longer to share my favorite beer cheese dip recipe, since sharing my handmade soft pretzel recipe without also sharing this dip seemed cruel!
This probably goes without saying, but I feel the need to state it anyway: no matter how wonderful this dip is, and no matter how hungry you are, do not eat the whole batch in one sitting. You will be sorry.
That being said, it’s definitely better if you prepare this for a Super Bowl party or simply bring some neighbors over to help you eat it since it can be a hazardous, dangerous item to have sitting around.
I’m not a fan of the really thick, greasy nacho cheese dips, so this one is a little thinner. It’s still wonderfully scoopable and coating a pretzel or breadstick like no other.
- Tips for making beer cheese dip
- How do you thicken beer cheese dip?
- How to reheat beer cheese dip
- Beer Cheese Dip
- Which beer makes the best beer cheese?
- Is beer cheese dip alcoholic?
- What makes beer cheese beer cheese?
- What is the origin of beer cheese dip?
- Is beer cheese supposed to taste like beer?
- What state is known for beer cheese?
- Does beer cook off in beer cheese dip?
- Does beer cheese have real beer in it?
- Can kids eat beer cheese dip?
- What do you eat beer cheese with?
Tips for making beer cheese dip
Choose a beer that you truly like. The taste will come through pretty strongly, so choose a beer that you actually appreciate. I’ve tried both lighter lagers and heavier porters, and they’re both great with their own distinct taste.
You must shred your own cheese. You’ve probably heard me say it before in previous recipes, but fresh shredded cheese is much superior than pre-shredded packets of cheese. I know it takes longer, and your fingers may get weary, but it melts much smoother, and you’re eliminating preservatives, which is always a plus.
Low and slow heat. If you increase the heat to cook it quicker, you will wind up burning the bottom of the pan and the taste will suffer.
Stir often, but only over low-medium heat, until everything is blended, smooth, and thick enough to your pleasure.
How do you thicken beer cheese dip?
The beauty of this recipe is that if you discover it isn’t thick enough for you, it’s simple to adjust by just adding more cheese!
2 cup of your favorite cheese dip and a pinch of flour or cornstarch (try 1 teaspoon at a time) whisked together over low heat. Nevertheless, you may instead use a small saucepan, 1
Return this to the other pan of sauce and stir until combined (repeat as necessary to get the consistency youre after).
How to reheat beer cheese dip
Thankfully, it’s quite simple! Just keep the dip in an airtight jar in the fridge, then pour into a saucepan and cook, stirring regularly, over low heat until heated through.
Done and dusted!
Beer Cheese Dip
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- 12 oz. of your favorite beer
- 8 oz. cream cheese
- 8 oz. shredded white cheddar cheese
- 8 oz. shredded Gruyere cheese
- 2 tbsp dijon mustard
- 1 tsp garlic powder
- 1 teaspoon paprika, plus more to taste
- 1 tsp cayenne pepper
- 1 tsp ground white pepper
- Season with salt and pepper to taste.
- In a medium saucepan, stir together cream cheese and beer over medium heat until melted and blended.
8 ounces cream cheese, 12 ounces beer of your choice
- 8 teaspoon freshly ground white pepper
8 tsp cayenne pepper, 12 tsp paprika, 12 tsp garlic powder, 1 tsp
Mix in the cheddar and Gruyere cheeses, as well as the mustard, garlic powder, paprika, cayenne pepper, and white pepper. Over low-medium heat, whisk until totally melted and smooth.
8 oz. white cheddar cheese, 8 oz. Gruyere cheese, 2 tsp. dijon mustard
- Do a quick taste test and season with salt and pepper to taste. If you want additional heat or spice, add extra cayenne pepper or chili powder!
seasoned with salt & pepper
- If it’s not thick enough for you, simmer it on low heat, stirring regularly.
- Transfer to a serving plate and top with your favorite dippers (pretzels, chips, bread, etc.). Enjoy!
- Storage: Refrigerate in an airtight container for up to 1 week.
- Reheat on the stove over low heat, stirring periodically, until well heated.
- Quantity: This recipe yields around 4 cups of cheese dip; if you want less, just cut the amount in half!