5.0 from 3 votes
Beer Cheese Dip
This is the easiest, creamiest, BEST beer cheese dip you'll ever try! It takes just 15 minutes to make and can be customized with your favorite beer and cheeses. Recipe includes a how-to video!
Prep Time
5 mins
Cook Time
5 mins
Total Time
15 mins
Servings: 6 -8 servings
Calories: 310 kcal
Course:
Appetizer , Condiments , Snacks
Cuisine:
American
Ingredients
- 3 Tablespoons salted butter
- 2 Tablespoons cornstarch
- ¾ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon ground mustard
- ¼ teaspoon smoked paprika
- dash of cayenne pepper
- ½ teaspoon table salt
- ½ teaspoon black pepper
- 1 cup half and half
- ⅔ cup beer (see note)
- 6 oz sharp cheddar or Monterey jack cheese or a blend of the two, shredded (see note)
- 4 oz cream cheese cut into cubes and softened
- 1 teaspoon Worcestershire sauce may substitute 2 teaspoons coconut aminos
- Soft pretzels for dipping or your preferred dippers!
Instructions
- In a large pot, melt butter over medium heat.
- Once butter is melted, add cornstarch and whisk constantly until completely combined and smooth.
- Add onion powder, garlic powder, ground mustard, smoked paprika, cayenne pepper, salt, and pepper and whisk well.
- While whisking, slowly drizzle in half and half, whisking to combine, and continue whisking until mixture has thickened.
- Slowly drizzle beer into mixture, continuously whisking until beer has warmed through.
- Reduce heat to low, add cheese and cream cheese and stir until melted and smooth
- Add worcestershire sauce and stir to combine. Serve with pretzels, bread, or whatever you desire for dipping!
Cup of Yum
Notes
- This recipe makes approximately 2 ⅓ cups (552ml) of dip.
- You can substitute ½ cup (118ml) each of heavy cream and milk if you do not have half and half.
- I recommend using a pale ale, blonde ale, wheat beer, amber ale, or lager. I don’t personally care for IPAs as they are quite bitter.
- 6 oz is typically 1 ½ cups of shredded cheese. I strongly recommend shredding your own cheese, as pre-shredded cheese contains anti-caking agents that can keep it from melting smoothly.
- Feel free to substitute Monterey jack cheese or gruyere, I personally like a 50/50 blend of Monterey jack and cheddar cheese. I do not recommend extra sharp cheddar cheese, which could make the dip seem gritty.
- Store in an airtight container in the refrigerator for up to 2 days. To reheat, do so in a saucepan over low heat, stirring frequently until warmed through (warming on too high of a heat too quickly can cause it to separate and the texture to suffer).
Nutrition Information
Serving
1serving
Calories
310kcal
(16%)
Carbohydrates
8g
(3%)
Protein
9g
(18%)
Fat
27g
(42%)
Saturated Fat
16g
(80%)
Polyunsaturated Fat
1g
Monounsaturated Fat
7g
Trans Fat
0.2g
Cholesterol
77mg
(26%)
Sodium
523mg
(22%)
Potassium
128mg
(4%)
Fiber
0.2g
(1%)
Sugar
3g
(6%)
Vitamin A
898IU
(18%)
Vitamin C
1mg
(1%)
Calcium
268mg
(27%)
Iron
0.2mg
(1%)
Nutrition Facts
Serving: 6-8 servings
Amount Per Serving
Calories 310
% Daily Value*
| Serving | 1serving | |
| Calories | 310kcal | 16% |
| Carbohydrates | 8g | 3% |
| Protein | 9g | 18% |
| Fat | 27g | 42% |
| Saturated Fat | 16g | 80% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 77mg | 26% |
| Sodium | 523mg | 22% |
| Potassium | 128mg | 3% |
| Fiber | 0.2g | 1% |
| Sugar | 3g | 6% |
| Vitamin A | 898IU | 18% |
| Vitamin C | 1mg | 1% |
| Calcium | 268mg | 27% |
| Iron | 0.2mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.