Beer Cheese Dip
This easy beer cheese recipe is the best beer cheese dip for your pretzels or as a cheese fondue recipe. You can serve this beer cheese hot or cold and use on burgers and sandwiches, or slathered on your favorite bread!
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Servings: 10 servings
- 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)
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. Refrigerate leftovers and reheat on stovetop or microwave, or serve cold.
Calories: 196.5kcal | Carbohydrates: 3.92g | Protein: 9.61g | Fat: 15.54g | Saturated Fat: 9.79g | Cholesterol: 47.19mg | Sodium: 298.1mg | Potassium: 70.35mg | Fiber: 0.09g | Sugar: 1.49g | Vitamin A: 485.36IU | Calcium: 273.86mg | Iron: 0.37mg