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A hand dipping soft pretzel in a bowl of beer cheese dip.

Beer Cheese Dip

  • Author: Sara Nelson
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 10 servings 1x
  • Category: Appetizer
  • Method: Stovetop
  • Cuisine: American


This Beer Cheese Dip is always a go-to for a quick and easy appetizer that’s ready in just 25 minutes. It’s creamy, flavorful, and perfect for game days or casual get-togethers.


  • 1 Tablespoon unsalted butter
  • 1 Tablespoon all-purpose flour
  • 1/4 cup milk, plus more depending on preferences
  • 1/2 cup light beer, plus more depending on preferences
  • 1/2 teaspoon Dijon mustard
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/8 teaspoon paprika
  • A pinch of cayenne pepper (adjust based on heat preferences)
  • 1/2 teaspoon Worcestershire sauce
  • Salt and pepper to taste
  • 1 cup shredded sharp cheddar cheese
  • 1/2 cup shredded gruyère cheese
  • 1/4 cup shredded gouda cheese

Optional Garnish:

  • Fresh chives, finely chopped


  1. Melt Butter: In a medium saucepan over medium heat, melt butter.
  2. Make Roux: Whisk in flour and cook for about 1 minute, stirring constantly, until you have a light golden roux.
  3. Add Liquids: Gradually whisk in milk and beer, ensuring that there are no lumps. Keep stirring until mixture begins to thicken and comes to a gentle simmer.
  4. Add Seasonings: Stir in Dijon mustard, garlic powder, onion powder, paprika, cayenne pepper, Worcestershire sauce, and a pinch of salt and pepper. Let mixture simmer for a couple of minutes.
  5. Add Cheese: Reduce stovetop heat to low. Gradually add shredded cheeses, stirring constantly until the cheeses are completely melted and the sauce is smooth.
  6. Adjust Consistency and Seasoning: If the dip is too thick, add a little more milk or beer. Taste and adjust the seasoning if necessary.
  7. Serve: Remove saucepan from heat. Transfer dip to a serving bowl and sprinkle with fresh chives for garnish. (If the dip starts to thicken as it cools, reheat it gently while stirring, and add a splash of milk if necessary. Alternatively, transfer to a small slow cooker and keep on low temp to ensure the dip stays smooth and creamy.)

Recipe Notes:

If Kids Will Be Eating This: If kids will be eating the dip, use nonalcoholic beer (alcohol does not fully cook out).

Shred Your Own Cheese: Shred your own cheese from blocks to ensure it melts smoothly without the anti-caking agents found in pre-shredded cheese.

Avoid Boiling: For a smoother dip, avoid bringing the cheese to a boil after it’s added, as this can cause the dip to separate or become grainy.

Refrigerator Storage: Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently and stir in a bit of milk if needed to smooth it out.

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