Beer Cheese Dip

Name: Beer Cheese Dip
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 8 servings
Ingredients: 2 tbsp unsalted butter; 3 cloves garlic minced; 2 tbsp all-purpose flour; 0.75 cup lager or amber ale beer room temperature; amber ale beer; 0.75 cup whole milk room temperature; 4 oz cream cheese softened, cubed; 2 cup sharp cheddar cheese freshly grated; 0.5 cup Gruyère cheese freshly grated; 1 tsp Dijon mustard; 1 tsp Worcestershire sauce; 0.5 tsp smoked paprika; 0.25 tsp garlic powder; 0.25 tsp cayenne pepper; 0.5 tsp kosher salt; 0.25 tsp black pepper freshly ground; 1 tsp hot sauce such as Frank's RedHot; 1 tbsp fresh chives thinly sliced, for garnish

Appetizer20 min8 servingsEasy

About this recipe

A crowd-pleasing, ultra-creamy beer cheese dip that comes together in under 20 minutes. Sharp cheddar and cream cheese melt into a smooth, velvety base while a splash of your favorite lager or ale adds a subtle malty depth. Perfect for game day, parties, or a cozy night in — serve it warm with soft pretzels, crusty bread, or veggies for dipping.

Instructions

1
Grate your sharp cheddar (and gruyere cheese if using) fresh from the block — pre-shredded cheese contains anti-caking agents that prevent smooth melting. Let the grated cheese and cream cheese sit at room temperature for about 15 minutes before you start.
2
Melt the butter in a medium saucepan over ^[medium heat]. Add the minced garlic and cook, stirring frequently, for about 1 minute until fragrant but not browned.
3
Sprinkle the all-purpose flour over the butter and garlic. Whisk constantly for 1–2 minutes to cook out the raw flour taste — the mixture will look like a thick paste (a roux).
4
Slowly pour in the beer while whisking constantly to prevent lumps. Then whisk in the milk in a steady stream. Continue whisking over ^[medium heat] for 2–3 minutes until the mixture thickens and is smooth.
5
Reduce the heat to ^[medium-low]. Add the cream cheese cubes and stir until fully melted and incorporated.
6
Add the Dijon mustard, Worcestershire sauce, smoked paprika, garlic powder, cayenne pepper, kosher salt, black pepper, and hot sauce (if using). Stir to combine.
7
Remove the pan from the heat. Add the grated sharp cheddar (and gruyere cheese if using) a large handful at a time, stirring after each addition until fully melted before adding the next. Taking the pan off the heat prevents the cheese from breaking or becoming grainy.
8
Taste and adjust seasoning — add more kosher salt, cayenne pepper, or hot sauce as desired. If the dip is too thick, whisk in a splash of warm milk or beer, 1 tablespoon at a time, until it reaches your preferred consistency.
9
Transfer to a warm serving bowl or keep in the saucepan on the lowest heat setting. Garnish with sliced chives and a pinch of smoked paprika. Serve immediately with soft pretzels, crusty bread, tortilla chips, or raw vegetables.

Beer Cheese Dip

Appetizer20 min8 servingsEasy

About this recipe

Instructions

1
Grate your sharp cheddar (and gruyere cheese if using) fresh from the block — pre-shredded cheese contains anti-caking agents that prevent smooth melting. Let the grated cheese and cream cheese sit at room temperature for about 15 minutes before you start.
2
Melt the butter in a medium saucepan over ^[medium heat]. Add the minced garlic and cook, stirring frequently, for about 1 minute until fragrant but not browned.
3
Sprinkle the all-purpose flour over the butter and garlic. Whisk constantly for 1–2 minutes to cook out the raw flour taste — the mixture will look like a thick paste (a roux).
4
Slowly pour in the beer while whisking constantly to prevent lumps. Then whisk in the milk in a steady stream. Continue whisking over ^[medium heat] for 2–3 minutes until the mixture thickens and is smooth.
5
Reduce the heat to ^[medium-low]. Add the cream cheese cubes and stir until fully melted and incorporated.
6
Add the Dijon mustard, Worcestershire sauce, smoked paprika, garlic powder, cayenne pepper, kosher salt, black pepper, and hot sauce (if using). Stir to combine.
7
Remove the pan from the heat. Add the grated sharp cheddar (and gruyere cheese if using) a large handful at a time, stirring after each addition until fully melted before adding the next. Taking the pan off the heat prevents the cheese from breaking or becoming grainy.
8
Taste and adjust seasoning — add more kosher salt, cayenne pepper, or hot sauce as desired. If the dip is too thick, whisk in a splash of warm milk or beer, 1 tablespoon at a time, until it reaches your preferred consistency.
9
Transfer to a warm serving bowl or keep in the saucepan on the lowest heat setting. Garnish with sliced chives and a pinch of smoked paprika. Serve immediately with soft pretzels, crusty bread, tortilla chips, or raw vegetables.