Beer Cheese Dip
Beer Cheese Dip is made with two different cheeses, a medley of bold seasonings, your favorite beer and more! It’s a supremely rich and decadent dip that’s perfect for Superbowl Sunday or any other party you’ve got planned. Pair it with soft pretzel bites and watch it disappear!
Beer Cheese Dip
This beer cheese dip recipe is so perfect for football season. After all, what says game day more than those two key ingredients – beer and cheese?! I like to really lean into the cheesy goodness element of this dip by not just using one cheese, but two. Freshly shredded cheddar and gruyere melt together and create the most incredible flavor and smooth, rich consistency.
What gives this dip the thick quality we love isn’t just the cheeses. It all starts with a simple butter and cornstarch roux that gets all dressed up with half and half (to make it nice and creamy) and beer to give it that signature beer taste! After that, you just have to stir in the cheeses and sprinkle in all of the seasonings. It really couldn’t be easier to make! I love easy appetizer recipes that I can whip up right before the party starts.
Oh, and let’s discuss those seasonings! They pair perfectly with both of the cheeses in the mix. I like to use a simple, yet bold medley of smoked paprika, garlic powder, cayenne and ground mustard. While you can really use any seasonings you like in this versatile recipe, those are the ones I find lend the best flavor without overpowering the cheeses. I recommend conducting a taste test before adding any more!
How to Make Beer Cheese Dip
This one pot recipe is so incredibly easy! It moves quick – you can have this cheese dip ready to serve in less than 30 minutes.
- Make a roux. Melt the butter in a pan over medium-high heat. Whisk in the cornstarch, and keep whisking for a minute or two. The roux is ready when it’s golden brown and has a nutty aroma.
- Add the liquids. Whisk in the half and half and beer and cook until it’s slightly thickened.
- Make it cheesy. Whisk in both cheeses. Cook until it’s melted and looks more like a dip!
- Make it flavorful. Sprinkle in all of the seasonings and stir to combine.
- Enjoy! Serve the dip right away with all of your favorite dippers like crackers, veggies, and my personal favorite – soft pretzels.
Tips and Variations to Try
Check out these quick little tips and tricks before making your new favorite beer cheese recipe:
- Add some heat. If you’re a spice lover, you can easily add some heat to this beer cheese dip recipe! Sprinkle in some extra cayenne pepper, drizzle in a little hot sauce, or garnish with some chopped jalapeños.
- Use your favorite beer. This is so important! Use a beer that you actually like the taste of when making this dip. If you’re not sure where to start, use something simple like an ale or lager – think Blue Moon or Budweiser. For those more adventurous, try something darker like a Guinness or another dark beer.
- Change up the dippers. If you really feel like showing off, you can make some homemade soft pretzels to accompany this beer dip! Or go a more low-carb route with some fresh chopped veggies like bell peppers and cucumbers. Of course, you can never go wrong with some classic crackers or chips.
Once cooled to room temperature, you can store beer cheese dip in the fridge for about 2-3 days. Reheat either back in the pot over low heat, stirring frequently until heated all the way through, or in the microwave. If using the microwave, zap it in just 30 second intervals and stir each time it stops to distribute the heat. You don’t want to scald the cheese.
I don’t recommend freezing this cheese dip.
Enjoy more of my favorite easy dip recipes!
Get the Recipe: Beer Cheese Dip Recipe
- 3 tablespoons butter
- 1/4 cup cornstarch
- 1 cup half and half
- 1/2 cup beer
- 2 cups grated sharp cheddar cheese
- 1/2 cup aged gruyere
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/4 teaspoon ground cayenne
- 1/4 teaspoon ground mustard
- 1 saucepan
- In a saucepan over medium high heat, melt the butter and whisk in the cornstarch.
- Cook the mixture for 1-2 minutes until it starts to turn golden brown and smell nutty.
- Whisk in the half and half and beer. Cook until slightly thickened.
- Add both cheeses and cook until melted.
- Stir in the paprika, garlic powder, cayenne and mustard.