This easy beer cheese dip recipe is creamy, cheesy, and perfect for game day, super bowl parties, or any night that calls for a warm dip and cold beer. It's made with simple ingredients like sharp cheddar cheese, butter, lager beer, and milk, creating a rich and creamy texture that's totally irresistible.
Why You'll Love It
There's nothing like a big bowl of warm, melty beer cheese dip to get the party started.
Whether you're watching football, hosting game nights, or just need a cozy appetizer for your next party, this flavorful dip checks every box.
It's smooth, cheesy, and perfectly balanced with the subtle beer flavor from your favorite kind of beer.
The best part? It's ready in about 10 minutes and made entirely on the stovetop.
You don't need a slow cooker or fondue pot (though bonus points if you serve it in one for that classic cheese fondue vibe).
All you need is a whisk, a few pantry staples and a little elbow grease.
You can make it with lager, stout beers, wheat beers, or even non-alcoholic beer. All great options depending on your taste and the flavor of beer you love most.
Serve this cheesy easy dip with soft pretzels, tortilla chips, hard pretzels, or even apple slices and celery sticks. I even did an instagram post for Land O Lakes Cheese with little skewers made of boiled potatoes, salami and pickles and it was such a hit!
However you scoop it, this warm, creamy, cheesy snack is guaranteed to disappear fast.
Ingredients & Substitutions
Here's what you'll need to make this delicious and creamy beer dip. Using high-quality cheese and a good beer makes all the difference in flavor.
- Salted Butter: Adds richness and body to the base of your dip. You can use unsalted butter and add a pinch of kosher salt to taste if needed.
- Flour: Helps thicken the sauce for that smooth, creamy texture. A cornstarch slurry would also work but after testing this original recipe a bunch of times, I think the flour is the move for a better consistency.
- Beer: Use your favorite kind of beer. Lagers and wheat beers give a mild flavor, while hoppy IPAs or dark lager beer add a stronger kick. Non-alcoholic beer works great too. In my personal opinion, the best beer to use is Yuengling.
- Whole Milk: Creates a creamy consistency and balances the beer flavor. Half and half or heavy cream would also work if needed.
- Cheddar Cheese: Use freshly shredded sharp cheddar cheese from the block. It just melts better and gives that bold flavor while still being smooth and creamy. If you pick a super sharp cheddar, it can lead to a gritty sauce.
- Grainy Mustard: Adds a little tang and depth that pairs perfectly with the cheese. I love the texture it adds too
- Seasoned Salt: A simple way to enhance the flavor without overpowering it. You can also add garlic powder, cayenne pepper, or a splash of Worcestershire sauce for extra depth.
- Optional Additions: I sometimes like to add a drizzle of hot honey or crispy chili oil for some spice.
How to Make It
This recipe comes together quickly and easily. You'll just need a sauté pan and about 10 minutes.
- MELT THE BUTTER: In a large sauté pan, melt butter over medium heat until smooth and bubbling.
- MAKE THE ROUX: Add flour and whisk for about 2 minutes, until the roux has slightly darkened and smells nutty.
- ADD THE LIQUIDS: Slowly whisk in the beer, then the milk, stirring constantly to avoid lumps. Reduce to low heat and let simmer for 2-4 minutes, until the mixture begins to thicken.
- ADD THE CHEESE: Turn the heat to low and whisk in shredded cheddar cheese a little at a time until the sauce is smooth and glossy.
- FINISH IT OFF: Stir in the grainy mustard and seasoned salt, then taste. Adjust with extra salt, black pepper, garlic powder, or cayenne if needed.
- SERVE OR SAVE: Serve warm with pretzels, tortilla chips, or your favorite dippers. Or store leftovers in an airtight container in the fridge for up to three days. Reheat slowly over low heat, stirring in a splash of milk if needed.
What to serve it with
This beer cheese dip could easily be a part of any game day spread or my St. Patrick's Day Recipe Collection. I like to serve it with salty pretzels or even skewers loaded with pickles, salami and potatoes.
For more easy appetizer recipes, check out my appetizer recipe collection or some of these related recipes:
- Beer Mac and Cheese with Guinness & Irish Cheddar
- Beer Cheese Bread with Guinness & Irish Cheddar
- Glazed Cocktail Sausages (The Best Little Smokies Recipe)
- The Badger Poutine - Poutine Grilled Cheese with Cheese Curds, French Fries, Gravy and Beer Bread
Tips & Tricks
- Use cheese that's at room temperature so it melts smoothly.
- For a subtle beer flavor, choose a light lager or wheat beer. For bolder flavor, try a hoppy IPA or stout beer.
- If you're serving a crowd, transfer the dip to a small crockpot or slow cooker set to low heat to keep it warm and creamy.
- Mix in a little cream cheese if you want an even richer and thicker consistency - a great idea if you're serving it cold.
- Add sliced green onions or a sprinkle of cayenne pepper on top for a pop of color and spice.
- This dip also pairs beautifully with apple cider or your favorite brew for the ultimate game day snack.
Recipe
Easy Beer Cheese Dip Recipe
Equipment
Ingredients
- 2 tablespoon Salted butter
- 2 tablespoon Flour
- 1 cup Lager Beer (such as Yuengling)
- 1 cup Whole Milk
- 1 8 oz block Cheddar shredded
- 1 tablespoon Grainy Mustard
- ½ teaspoon Seasoned Salt
Instructions
- In a large sauté pan, melt butter over medium heat.
- Add flour and whisk for 2 minutes until the roux has formed and slightly darkened.
- Slowly whisk in the beer, then the milk.
- Reduce to low heat and simmer for 2-4 minutes, until the mixture thickens.
- Gradually whisk in shredded cheddar until smooth and glossy.
- Stir in the grainy mustard and seasoned salt. Taste and adjust with extra salt, pepper, or spices as desired.
- Serve warm with soft pretzels, tortilla chips, or celery sticks.
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