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Beer Cheese

Beer Cheese

Warm, smooth beer cheese dip made with sharp cheddar, a splash of beer, and simple spices—perfect for pretzels, chips, or veggies.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 2
Ingredients Method Notes

Ingredients
  

  • 2 tbsp unsalted butter
  • 2 tbsp all purpose flour
  • 1 cup beer (lager or pale ale)
  • 1 cup milk (or half and half)
  • 1 tsp Dijon mustard
  • 1/2 tsp garlic powder
  • 1/2 tsp smoked paprika (optional)
  • 1/4 tsp cayenne (optional)
  • 1/2 tsp fine sea salt
  • 8 ounces sharp cheddar, freshly grated
  • 4 ounces Monterey Jack, freshly grated
Optional
  • 2 ounces cream cheese
  • 1 tbsp Worcestershire sauce

Method
 

  1. Make the roux. Melt butter in a saucepan over medium heat. Whisk in flour and cook 1 minute, whisking constantly.
  2. Add liquids. Slowly whisk in beer, then whisk in milk. Keep whisking until smooth.
  3. Season. Add Dijon, garlic powder, paprika, cayenne, and salt. Simmer gently 2 to 3 minutes until slightly thickened (do not boil).
  4. Melt the cheese. Turn off heat. Add cheddar and Monterey Jack in handfuls, whisking until melted and smooth. Stir in cream cheese or Worcestershire if using.
  5. Serve. Serve warm with pretzels, chips, or veggies. Rewarm gently if needed.

Notes

  • Keep the heat gentle—boiling can make the cheese seize and turn grainy.
  • If the dip thickens as it sits, whisk in a splash of warm milk to loosen it.
  • Best served fresh, but leftovers reheat well on low heat.