Beer Cheese Dip
Total Time
15 minutes
Prep Time
5 minutes
Cook Time
6 minutes
Rating
4.9 out of 5 stars
(30)
Ingredients
about 2 cups
- 2 Tablespoons (28g) unsalted butter
- 3 Tablespoons (24g) all-purpose flour
- 3/4 cup (180ml) whole milk or half-and-half*
- 2/3 cup (160ml) beer*
- 1 teaspoon Worcestershire sauce
- 1 teaspoon dijon mustard
- 1/2 teaspoon garlic powder
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon salt
- 2 and 1/2 cups (315g; 10 ounces) shredded sharp cheddar cheese (see note)
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Preparation
Chef’s notes
Whole Milk:
Whole milk or half-and-half is best for a thicker dip. You can use 2% or lower fat (or non dairy) milks, but keep in mind that the dip will be very thin.
Beer:
You can use your favorite. See Best Beer to Use for Beer Cheese Dip in the post above. For a non-alcoholic version, use my Spicy Nacho Cheese Sauce. You can control the spice in that cheese dip recipe.
Cheese:
I recommend cheddar cheese in this recipe, but you can use another relatively harder cheese such as pepper jack, gouda, or colby cheese. Avoid very soft cheeses. For best taste and texture, shred cheese off the block yourself with a cheese grater. Pre-shredded cheese is drier than freshly shredded. If you have extra cheese, shred a bit for garnish on top of the dip for serving.
Spice:
If you want to add spice, stir in a bit of hot sauce or cayenne pepper after the dip comes off the stove. Taste, then add more if desired.