Beer Cheese Dip

4.65 from 148 votes

This beer cheese is the best dip for your pretzels or as a cheese fondue. You can serve it hot or cold and use on burgers and sandwiches or slathered on your favorite bread!

Prep Time5 mins

Cook Time10 mins

Total Time15 mins

Course: Appetizer, Dip, Snack

Cuisine: American, German

Keyword: beer cheese, beer cheese dip, beer cheese recipe, beer cheese sauce

Servings: servings

Calories: 196.5kcal

Author: Nikki Gladd

Ingredients

3 tablespoons unsalted butter
3 tablespoons all-purpose flour
1 cup whole milk
1/2 cup beer , your favorite (I prefer Oktoberfest beer)
2 teaspoons Dijon mustard
1 teaspoon Worcestershire sauce
1/4 teaspoon salt
12 oz. extra sharp cheddar cheese (or your favorite cheese) , shredded (about 3 cups shredded)

Instructions

Melt butter in a medium saucepan over medium heat. Add flour and cook for 30 seconds while whisking.
Slowly whisk in the beer and then the milk. Cook and whisk until thickened (about 5-7 minutes). Whisk in the mustard, Worcestershire and salt until combined.
Remove from heat and gradually whisk in the shredded cheese a small amount at a time. Whisk until completely melted and lumps no longer remain. (If after 5 minutes of whisking all the cheese there are still lumps remaining, transfer to microwave safe dish and heat then whisk in 10 seconds intervals until lump-free.)
Transfer to bowl and serve immediately, or transfer to mini Crock Pot to keep warm.

Video

Notes

TIPS:
- Use freshly shredded cheese and not the bagged kind.
- Shred the block of cheese while cold but then let the cheese come to room temperature before using in the recipe.
Refrigerate leftovers and reheat on stovetop or microwave, or serve cold.
Nutrition information is an estimation only.
Recipe adapted from The Fresh Market

Nutrition