Beer Cheese Recipe for Pretzels
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 beer cheese dip you've ever had!
Servings: 12 people
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 Worcestershire sauce, 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
Serving: 1g | Calories: 153kcal | Carbohydrates: 4g | Protein: 7g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 38mg | Sodium: 288mg | Potassium: 67mg | Fiber: 0.1g | Sugar: 1g | Vitamin A: 368IU | Vitamin C: 0.1mg | Calcium: 197mg | Iron: 0.2mg