Melty Beer Cheese Dip is extra cheesy and full of flavor. This hot and gooey cheese dip is made in only 15 minutes! Serve this beer cheese dip recipe up as a fondue for dinner or a party appetizer. This dip is a crowd pleaser!
Served alongside fresh out of the oven pretzel bites, is my favorite way to eat this beer cheese dip recipe. Freshly-baked soft pretzels and this creamy cheese dip recipe are a match made in snacking heaven. Although this is the best cheese dip for pretzels, you can also serve it with fresh veggies, any kind chips, brats, crusty bread, as a beer cheese sauce for pasta and more.
This beer cheese dip recipe gets it’s tanginess from stone ground mustard and of course, beer! This cheesy dip is similar to a nacho cheese or queso dip. Since it’s so quick and simple to make, this is the best beer cheese recipe to make when you are short on time and you want the perfect dip for an appetizer or tasty snack.
Beer Cheese Dip Recipe Ingredients
- Heavy Cream: Whole milk may be substituted but the beer cheese dip recipe won’t be as rich and creamy.
- Beer: The best beer for beer cheese would be to use a good lager or a German Beer, but a dark beer such as a stout would probably be a great substitute.
- Cheese: You will need cheddar and mozzarella. Buy a good quality block of cheese and grate it yourself. You will be able to taste the difference.
- Stone Ground Mustard: I like the tanginess of stone ground mustard, but Dijon can be substituted.
- Garlic powder
- Smoked Paprika: I like the smokiness that smoked paprika adds, but plain paprika can be substituted.
- Worcestershire Sauce
- Hot Sauce: Use your favorite kind.
- Chives: These are optional, it’s for garnish.
How to Make Beer Cheese Dip
- Add heavy cream to a small saucepan and cook over medium heat.
- Slowly add in beer and stir to combine.
- Next, continue to stir while adding stone ground mustard, garlic powder, paprika, worcestershire sauce, and hot sauce.
- Move saucepan to a cool burner and mix in the cheddar cheese and mozzarella until creamy. Sprinkle in salt and pepper.
- Serve beer cheese immediately with your favorite dippers or pour as a cheese sauce onto chips or pasta.
Beer Cheese Dip Recipe Tips
- This Beer Cheese will thicken as it cools. To make the cheese dip thicker, start by adding 1 tablespoon of cornstarch and stirring until the desired level of thickness is reached.
- Different cheeses can be swapped out for different flavors. I used a sharp cheddar in this recipe, but you could try cheeses such as smoked gouda, extra sharp cheddar, or a pepper jack.
- The cooked beer cheese dip can be poured into an oven proof cast iron skillet and broil for browned top layer of cheese. Keep a constant eye on it as it will brown very quickly.
Storage Instructions for Beer Cheese Dip
- How to Refrigerate Beer Cheese Dip: Let the dip cool and put in a glass container or BPA-free airtight plastic container or zipper bag. The dip should last about 4 days in the fridge.
- How to Freeze Beer Cheese Dip: I do not recommend freezing this beer cheese dip.
- How to Reheat Beer Cheese Dip: Can you reheat beer cheese dip? Beer cheese dip tastes best fresh but cold dip can be reheated in the microwave on medium heat, in a small crockpot, or in a saucepan on the stove (stir continuously). Mine was a little grainy after reheating, so keep this in mind. Discard any leftovers.
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Beer Cheese Dip Recipe
Melty Beer Cheese Dip is extra cheesy and full of flavor. This hot and gooey cheese dip is made in only 15 minutes! Serve this beer cheese dip recipe up as a party appetizer or for the big game.
Servings: 6
Calories: 190kcal
Ingredients
- 3/4 cup heavy cream
- 1/4 cup beer
- 1 1/2 cup shredded cheddar cheese
- 1/2 cup shredded mozzarella
- 1/2 tablespoon stone ground mustard
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1 tablespoon worcestershire
- 1 teaspoon hot sauce
- salt and pepper
- chives garnish
Instructions
- Add heavy cream to a small saucepan and cook over medium heat.
- Slowly add in beer and stir to combine.
- Continue to stir while adding stone ground mustard, garlic powder, paprika, worcestershire sauce, and hot sauce till combined.
- Move saucepan off the heat to a cool burner and mix in the cheddar cheese and mozzarella until creamy. Sprinkle in salt and pepper.
- Serve beer cheese immediately with your favorite dippers or pour as a cheese sauce onto chips or pasta.
Notes
- Beer Cheese will thicken as it cools. If you want the cheese dip thicker, start by adding 1 tablespoon of cornstarch and stirring. Until the desired level of thickness is reached.
- Different cheeses can be swapped out for different flavors. I used a sharp cheddar in this recipe, but you could try cheeses such as smoked gouda, extra sharp cheddar, or a pepper jack.
- The cooked beer cheese dip can be poured into an oven proof cast iron skillet and broil for browned top layer of cheese. Keep a constant eye on it as it will brown very quickly.
Nutrition
Serving: 6g | Calories: 190kcal | Carbohydrates: 2g | Protein: 7g | Fat: 17g | Saturated Fat: 11g | Cholesterol: 58mg | Sodium: 229mg | Potassium: 60mg | Fiber: 1g | Sugar: 1g | Vitamin A: 649IU | Vitamin C: 1mg | Calcium: 205mg | Iron: 1mg
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Made this over the weekend with the pretzel bites, and it pulled a Houdini…just disappeared. This dip is definitely a winner.
Lol, I like that! This dip is like Houdini at my house, too. Thank you Tim H.