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Easy Pub-Style Beer Cheese Dip

A scoop of hot, gooey beer cheese dip is lifted from a white bowl, showing extreme cheese pull.

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Make this rich, creamy beer cheese dip using sharp cheddar and cream cheese. It is a quick party food, perfect for game day, and pairs well with soft pretzels.

Ingredients

Scale
  • 8 ounces sharp cheddar cheese, shredded
  • 4 ounces cream cheese, softened
  • 1/2 cup lager beer (like a pale ale)
  • 1/4 cup heavy cream
  • 1 tablespoon all-purpose flour
  • 1/2 teaspoon Dijon mustard
  • 1/4 teaspoon garlic powder
  • Pinch of cayenne pepper

Instructions

  1. Place the shredded sharp cheddar cheese in a medium bowl and toss it with the flour until the cheese is lightly coated. This step helps prevent clumping.
  2. In a medium saucepan over medium-low heat, combine the heavy cream, beer, Dijon mustard, garlic powder, and cayenne pepper. Whisk until the mixture is warm and just beginning to steam, but do not let it boil.
  3. Add the softened cream cheese to the saucepan. Whisk constantly until the cream cheese is completely melted and smooth into the liquid mixture.
  4. Gradually add the flour-coated shredded cheddar cheese to the saucepan, a handful at a time, whisking continuously until each addition is fully melted and incorporated before adding the next batch. Keep the heat low to maintain a smooth texture.
  5. Continue to whisk until the dip is velvety and heated through, about 5 to 7 minutes total cooking time. Do not allow the dip to boil once the cheese is added.
  6. Remove the dip from the heat. Serve immediately with soft pretzels, crackers, or chips.

Notes

  • For a beer cheese dip with bacon, cook 4 slices of bacon until crisp, crumble it, and stir the bacon bits into the finished dip just before serving.
  • If the dip thickens too much while sitting, whisk in a tablespoon of warm beer or heavy cream to restore the creamy texture.
  • You can substitute Gouda cheese for half of the sharp cheddar for a slightly different flavor profile.

Nutrition