This smooth and creamy pub style beer cheese dip recipe is easy to make and doesn’t have an overwhelming beer flavor. With two types of cheese and a slight tanginess from the beer, it will be the best warm pub dip you’ve ever had!
Why you’ll love this easy beer cheese dip
This beer cheese dip is easy to make, smooth, creamy, and just the right balance of salty and tangy. It only takes about 15 minutes.
With this recipe, you’ll be able to make your favorite pub cheese dip right at home.
There’s nothing quite like dipping soft pretzel bites into a tangy, salty, creamy beer cheese.
This warm cheese sauce is perfect as an appetizer, snack, or munchy with homemade soft pretzels at your next get together. It’s perfect for game day, a Super Bowl party, or even just a fun movie night at home.
what is beer cheese
Beer cheese dip is an appetizer or snack that’s usually made by combining melted cheese, beer, Worcestershire sauce, and seasonings.
It’s a popular appetizer or snack choice in many pubs and bars, especially when accompanied by a cold pint of beer.
ingredients for beer pretzel dip
- unsalted butter
- all purpose flour
- whole milk
- beer
- Worcestershire sauce
- Dijon mustard
- garlic powder
- onion powder
- smoked paprika
- kosher salt
- grated sharp cheddar cheese
- grated smoked gouda cheese
best beer for beer cheese
The best beer for beer cheese is a lager or ale.
Lagers tend to lend enough malty flavor that doesn’t overwhelm the rest of the ingredients. You can taste it in the warm beer cheese dip without overpowering it.
Pale ales work well for a hoppy and malty flavor. Similar to a lager, it won’t overwhelm the entire taste of the dip. A hoppy IPA works as well here!
It’s important to use a beer you also enjoy drinking.
substitutions and alterations
If you don’t have smoked gouda, you can use regular gouda and add a drop of liquid smoke to the dip.
how to make beer cheese
- Heat a medium saucepan over medium heat. Add the butter.
- Once the butter is melted, whisk in the flour to form a roux. Whisk until it’s smooth and bubbly.
- Slowly add the milk, whisking the entire time. You’ll want to keep whisking until it’s smooth and just begins to thicken.
- Turn the burner to low and add in the beer. Whisk until combined and smooth.
- Add in the dijon mustard, garlic powder, onion powder, smoked paprika, and salt. Whisk until combined.
- Add in the cheddar cheese and whisk until it’s smooth and fully combined.
- Add in the smoked gouda and whisk it in until smooth.
- Remove it from the heat and allow it to cool slightly. Once it cools slightly it will thicken a little, but you still want to serve it warm.
how to store and reheat pub cheese dip
To store beer cheese dip, let it cool completely. Place it in an airtight container in the refrigerator for up to 3 days.
To reheat, place it in a saucepan on the stove over low heat. Gently whisk until it’s heated through.
Be careful not to heat it rapidly. It can cause the cheese to burn and separate.
tips and tricks
- Don’t use pre-shredded cheeses. You’ll end up with a grainy texture due to the anti-caking agent they use in them. Use freshly grated every time.
- I like to really whisk the mixture smooth between adding the ingredients so that they’re all fully mixed in and the result is smooth.
kitchen tools to make beer pub dip
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Pub style beer cheese dip is often served warm with pretzels, crackers, crusty bread, or vegetables for dipping. I even like it with tortilla chips!
FAQs
Beer cheese does have alcohol. It has beer in it. It can however be made with non-alcoholic beer.
Beer cheese does have beer in it. It most often uses a lager or pale ale.
Warm beer cheese dip typically has a rich, creamy, and savory flavor with a hint of tanginess from the beer. The specific taste can vary depending on the types of cheese and beer used.
While you can technically freeze beer cheese, I don’t recommend it. Freezing cheese dips can cause it to separate and become grainy.
other appetizer recipes you might like
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Beer Cheese Dip for Pretzels
Ingredients
- 4 tablespoons unsalted butter
- 1/4 cup all purpose flour
- 1 cup whole milk
- 1/2 cup beer
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon Dijon mustard
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon smoked paprika
- 1/2 teaspoon kosher salt
- 1 1/2 cups grated sharp cheddar cheese
- 1/2 cup grated smoked gouda cheese
Instructions
- Heat a saucepan over medium heat. Add the butter.
- Once the butter is melted, whisk in the flour to form a roux. Whisk until it’s smooth and bubbly.
- Slowly add the milk, whisking the entire time. You’ll want to keep whisking until it’s smooth and just begins to thicken.
- Turn the burner to low and add in the beer. Whisk until combined and smooth.
- Add in the dijon mustard, garlic powder, onion powder, smoked paprika, and salt. Whisk until combined.
- Add in the cheddar cheese and whisk until it’s smooth and fully combined.
- Add in the smoked gouda and whisk it in until smooth.
- Remove it from the heat and allow it to cool slightly. Once it cools slightly it will thicken a little, but you still want to serve it warm.
Video
Notes
- Don’t use pre-shredded cheeses. You’ll end up with a grainy texture due to the anti-caking agent they use in them. Use freshly grated every time.
- I like to really whisk the mixture smooth between adding the ingredients so that they’re all fully mixed in and the result is smooth.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Made this a few times….to me, it’s perfect.
I would also point out that the amount of alcohol left at the finish after the cooking process is negligible, at best – using a 5% ABV beer.
I’m so glad you enjoyed it! Thank you so much for taking the time to come back and leave a review. I really appreciate it!