Beer Cheese Dip

Sharp cheddar, Gruyère, and Gouda melted into a light beer and milk sauce with Dijon mustard, Worcestershire sauce, garlic powder, onion powder, paprika, and a pinch of cayenne. Made on the stovetop in about 25 minutes and served warm with soft pretzels, chips, or vegetables. Serves 10.

Prep Time10

Cook Time15

Total Time25

Course: Appetizer

Cuisine: American

Keyword: beer cheese dip, beer cheese dip for pretzels, stovetop beer cheese dip

Servings: servings

Calories: 115kcal

Author: Sara Nelson

Ingredients

1 Tablespoon unsalted butter
1 Tablespoon all-purpose flour
¼ cup milk plus more depending on preferences
½ cup light beer plus more depending on preferences
½ teaspoon Dijon mustard
¼ teaspoon garlic powder
¼ teaspoon onion powder
⅛ teaspoon paprika
A pinch of cayenne pepper adjust based on heat preferences
½ teaspoon Worcestershire sauce
Salt and pepper to taste
1 cup shredded sharp cheddar cheese
½ cup shredded gruyère cheese
¼ cup shredded gouda cheese

Optional Garnish:

Fresh chives finely chopped

Instructions

Melt Butter: In a medium saucepan over medium heat, melt butter.
Make Roux: Whisk in flour and cook for about 1 minute, stirring constantly, until you have a light golden roux.
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.
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.
Add Cheese: Reduce stovetop heat to low. Gradually add shredded cheeses, stirring constantly until the cheeses are completely melted and the sauce is smooth.
Adjust Consistency and Seasoning: If the dip is too thick, add a little more milk or beer. Taste and adjust the seasoning if necessary.
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.)

Video

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.

Nutrition