This classic beer cheese dip is easy to make with whatever type of beer and cheeses you love best!

Beer Cheese Dip

butter

flour

beer

milk

Dijon mustard (smooth

Worcestershire sauce

smoked paprika (optional)

cheese

sea salt and black pepper,

Make the roux

Heat butter in a large saucepan or sauté pan over medium-high heat until melted.  Add flour, and whisk until completely combined.

Add the remaining ingredients. 

 Add in the beer, milk, Dijon, Worcestershire and smoked paprika.  Whisk until smooth.  Continue cooking until the mixture has thickened (and has nearly reached a simmer).  Add cheese and whisk until smooth.

Season.  

Reduce heat to low.  Taste and season the dip with salt and pepper, as needed.

Serve.  

Serve immediately and enjoy!  (Dip will thicken a bit the longer it sets.)

OH EM GEE!!  This looks delicious!  Definitely pinning so I remember to make this.

Delicious! Goes great with pretzel bites. I used cheddar and Gouda and Miller lite.

First time I made this I used all medium cheddar, Shiner Bock beer and added some cayenne; it was perfect and addicting! Second time I tried 50/50 cheddar and Gouda. The Gouda didn’t melt well even tho it was freshly grated. Kinda grainy. But still yummy. Third time, when I went to add the beer I discovered my husband had drunk the last bottle of Shiner Bock in the 10 minutes since I started cooking and all we had left was a really heavy, dark stout. It was Valentine’s Day so I forgave hubby but the sauce turned out a little  bitter. We still ate it, though, lol! Lessons learned for me: we prefer all freshly grated cheddar, and from now on I’ll keep one bottle of Shiner Bock hidden since the decision to make pretzel dog bites with beer cheese sauce is usually spontaneous:) :)

Love it. 
Turned out awesome. 
Used my leftover cheese squares and fresh beer.

Everything you would expect in a great party dip.  Works great in any hollowed out round loaf of bread.

beer cheese dip

Prep Time: 5 minutes

Cook Time: 10 minutes

Total: 15 minutes

Servings: 8

Author : Ali

Ingredients

Instructions

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