Beer Cheese Dip
This easy Beer Cheese Dip recipe is perfect for serving with pretzels, bread, vegetables, and chips! Keep it warm in the Crock Pot or in a Fondue Pot for easy snacking and entertaining.
Servings: 6 people
Calories: 314kcal
Ingredients
- ¼ cup butter
- ¼ cup flour
- 1 cup milk
- ½ cup beer See Notes
- ½ teaspoon EACH: garlic powder, onion powder, salt
- ¼ teaspoon pepper
- ⅛ teaspoon cayenne pepper
- ½ teaspoon Worcestershire sauce
- 1 teaspoons Dijon mustard can sub spicy brown
- 1 drop tabasco optional
- 1 cups sharp cheddar shredded
- ½ cup Gouda Cheese shredded, See notes
- ½ cup Gruyere shredded, See notes
Instructions
- Shred the cheese and set it aside.
- Combine ½ tsp garlic powder, ½ tsp onion powder, 1/8 tsp cayenne, ½ tsp salt, and 1/8 tsp pepper, set aside.
- Heat the milk in the microwave for 45 seconds.
- In a 10-inch cast iron skillet, melt butter over medium heat. Whisk in the flour and stir for 1 minute.
- Slowly incorporate the milk and then the beer, whisking as you pour. If you add it too fast, the roux will thin out too much.
- Add the seasonings, Worcestershire sauce, and the mustard. Let the mixture bubble gently, increase heat if needed.
- Allow it to continue to gently bubble and thicken for about 5 minutes.
- Reduce heat to low and let the base cool down. Gradually sprinkle in cheese and stir to combine.
- Taste, and add a splash more beer if a thinner consistency or stronger beer flavor is preferred. Season with salt/pepper if desired.
- Serve with soft pretzels, crusty bread, vegetables, or chips.
Notes
This recipe makes about 2 + 1/3 cups or enough to serve approximately 6 people.
Beer
- Use a beer that you enjoy drinking as the flavor of the beer is transferred to the dip.
- Tuckerman Pale Ale is a variety that I would recommend.
- Non Alcoholic Beer may also be used.
- Chicken broth can be used if beer is not an option.
Cheese
- 2 cups of cheese is perfect for this dip. I prefer the cheddar/gouda/gruyere combo for special occasions.
- I use Cracker Barrel Sharp Yellow Cheddar, Yancey’s Fancy Gouda, and Emmi Switzerland Le Gruyere.
- Monterey Jack, Mozzarella, Swiss, and Provolone may also be used in addition to Sharp Cheddar and White Cheddar.
- Avoid bagged cheese as it contains cellulose and doesn't melt as well. Shred your own cheese from a block or purchase Provolone/Swiss from a deli counter.
Be sure to serve this dip with my friend Tracy's Soft Pretzel Recipe!
Nutrition
Calories: 314kcal | Carbohydrates: 8g | Protein: 15g | Fat: 24g | Saturated Fat: 15g | Cholesterol: 79mg | Sodium: 610mg | Potassium: 105mg | Fiber: 1g | Sugar: 3g | Vitamin A: 724IU | Calcium: 433mg | Iron: 1mg