Description
This creamy and savory beer cheese dip is the ultimate crowd-pleaser, perfect for game days, parties, or casual gatherings. It’s rich, cheesy, and has a subtle kick from the beer, making it an irresistible dip for pretzels, chips, or fresh veggies. Ready in minutes, it’s a go-to appetizer that’s always a hit!
Ingredients
Units
Scale
- 2 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 1 cup beer (preferably a lager or ale)
- 1 cup whole milk
- 1 tsp Dijon mustard
- 1 tsp Worcestershire sauce
- 1/2 tsp garlic powder
- 1/2 tsp smoked paprika (optional)
- 1/2 tsp salt (adjust to taste)
- 1/4 tsp black pepper
- 2 cups sharp cheddar cheese, shredded
- 1/2 cup mozzarella cheese, shredded (for extra creaminess)
Instructions
- Make the Roux: In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes until lightly golden and bubbly.
- Add Liquids: Slowly whisk in the beer, stirring constantly to prevent lumps. Add the milk and continue whisking until the mixture thickens, about 3-5 minutes.
- Season: Stir in the Dijon mustard, Worcestershire sauce, garlic powder, smoked paprika, salt, and black pepper. Mix well.
- Add Cheese: Gradually add the shredded cheddar and mozzarella, stirring until the cheese is completely melted and the dip is smooth and creamy.
- Serve: Remove from heat and transfer to a serving bowl. Serve warm with soft pretzels, tortilla chips, bread, or veggies.
Notes
- Beer Substitute: For a non-alcoholic version, use non-alcoholic beer or chicken broth.
- Cheese Variations: Try adding pepper jack for a spicy kick or Gruyère for a deeper flavor.
- Make Ahead: You can make this dip ahead of time and reheat gently on the stove, adding a splash of milk if needed to loosen it up.