The Ultimate Beer Cheese Dip
This easy beer cheese dip is rich, creamy, and full of flavor, made with real cheese and beer for the ultimate party pleaser (or a cozy, cold night at home!) Perfect for dipping pretzels, bread, or tortilla chips and ideal for game day or entertaining. Can be made ahead.
Servings: 6 people
Equipment
- 1 small slow cooker- Optional but recommended
Ingredients
- 2 Tablespoons unsalted butter
- 3 Tablespoons flour
- 1 cup whole milk
- ½ cup beer- lager style recommended
- 1 ½ cup sharp cheddar cheese - freshly grated, not packaged
- ½ cup gruyere cheese- freshly grated
- ¼ teaspoon paprika
- ¼ teaspoon garlic
- ½ teaspoon dijon mustard
- ½ teaspoon kosher salt
- Pretzel nuggets, tortilla chips, crusty bread or sliced sausage for dipping
Instructions
- In a small sauce pan, gently heat the milt until warm but not boiling.
- Meanwhile, in a medium sized saucepan, heat the unsalted butter over medium heat and whisk in the butter to make a roux. Cook the flour and butter for about two minutes.
- Slowly whisk in the warm milk, adding a small amount at a time, until all the milk has been added and combined into a smooth texture. Slowly whisk in the beer. Bring to a gentle simmer, whisking often for about 5 minutes or until thickened enough to coat the back of a spoon
- Reduce the heat to low and whisk in the seasonings and one handful at a time of the grated cheese until the cheese is fully melted. Taste for seasoning.
- Warm a ceramic bowl in an oven before serving to keep the dip hot longer. Or better yet, serve in a small crock pot set to warm/low for hot dip for up to 2 hours. Serve with sides of your choice such as warm pretzels, sliced sausage or crusty bread cubes or tortilla chips.
Notes
Helpful Tip:
Grating your own cheese using a box grater is recommended because pre-shredded cheeses contain additives that prevent sticking and reduces the melting quality of the cheese.