beer cheese dip

<em>Ready in under 15 minutes, this crowd-favorite appetizer is creamy, salty, savory, and filled with flavor. Serve with <a href="https://sallysbakingaddiction.com/easy-homemade-soft-pretzels/" rel="">homemade soft pretzels</a> or the variety of foods listed above this recipe.</em>

Beer Cheese Dip

Tablespoons (30 grams) unsalted butter

Tablespoons (24 grams) all-purpose flour

(240 milliliters) whole milk*

(160 milliliters) beer*

Worcestershire sauce

dijon mustard

garlic powder

smoked paprika

salt

(250 grams; 8 ounces) shredded cheddar cheese (see note)

First, make sure your cheddar cheese is freshly-shredded and ready to go. Set aside for step 4.

Melt the butter in a medium saucepan over medium heat. Add the flour and whisk together until a thick and clumpy paste forms, about 1 minute.

In a slow and steady stream, whisk in the milk. After it&#8217;s all added, continue whisking until it slightly thickens, about 1 minute.

One at a time, whisk in the remaining ingredients.

Remove the cheese dip from heat and pour into a serving dish. Sprinkle with extra cheese, if desired. The dip will be thin right off the stove (and delicious, of course), but will begin to thicken after a few minutes. It&#8217;s delicious warm or room temperature.

Cover and store leftovers in the refrigerator for up to 1 week. Heat over stovetop or in the microwave before serving again.

The flavor is great!  I found it a bit thin when served warm right from the stove, which was my plan. We were sheltering in place already due to Covid, then massive wildfires in our area have created horrible air quality so we can't go outside at all. I planned a comfort dinner of homemade soft pretzels warm from the oven and beer/cheese dip.  I think next time I will reduce the milk by 1/3 c and add beer until it is a "just right" consistency.  I used hot smoked paprika, extra sharp cheddar, and oatmeal stout for the beer.  The subtle flavors from the mustard, garlic and worcestershire were great! I'm surprised the cold leftovers are still smooth and scoopable. I think it would make a nice cold dip for a veggie tray.  I might even be able to get my boys to eat some veggies. I'm looking forward to checking out your site for more recipes.  Blessings!

It was ok. Sharp cheese to sharp and you can taste the worchestor sauce 

Wow, this was a success. My guests scraped their bowls clean. My dip was a bit thin (low fat milk) so I tempered some of the dip with corn starch, added it back and it was perfect.

https://www.youtube.com/watch?v=CU7WfqAh8XI

Ready in under 15 minutes, this crowd-favorite appetizer is creamy, salty, savory, and filled with flavor. Serve with homemade soft pretzels or the variety of foods listed above this recipe.

Ingredients
2 Tablespoons (30g) unsalted butter
3 Tablespoons (24g) all-purpose flour
1 cup (240ml) whole milk*
2/3 cup (160ml) beer*
2 teaspoons Worcestershire sauce
1/2 teaspoon dijon mustard
1/2 teaspoon garlic powder
1/4 teaspoon smoked paprika
1/4 teaspoon salt
2 cups (250g; 8 ounces) shredded cheddar cheese

Get the full recipe: https://sallysbakingaddiction.com/beer-cheese-dip/

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#baking #recipes #cheese

Welcome to my kitchen! I’m Sally, a cookbook author, photographer, and blogger. My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. Grab a cookie, take a seat, and have fun exploring! 

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Beer Cheese Dip | Sally's Baking Addiction

This easy beer cheese dip is great served hot, warm, or even cold!

butter

flour

onion powder

cayenne pepper

milk

beer

spicy brown mustard

sharp cheddar (shredded)

mozzarella cheese (shredded)

gruyere

Melt butter, flour, onion powder, garlic powder and cayenne pepper over medium heat in a saucepan. Cook 1 minute.

Stir in beer, milk, and mustard a bit at a time whisking until smooth after each addition. Continue cooking over medium heat until thick and bubbly.

Reduce heat to low, add cheeses and stir just until melted and smooth.

Serve warm with vegetables, tortilla chips or soft pretzels.

You only need 10 minutes to make this Beer Cheese Dip! This easy beer cheese sauce pairs perfectly with your favorite pretzel recipe. Perfect cheesy appetizer for serving a crowd on game day!

unsalted butter

(32 grams) all-purpose flour

wheat beer

Dijon mustard

cheddar cheese

freshly grated smoked gouda cheese

Melt the butter in a medium saucepan over medium heat. Add the flour, and whisk together until a thick and clumpy paste (roux) forms and the raw flour cooks out, about 1 minute.

Gradually whisk in the milk. Continue whisking until it slightly thickens, about 1 minute. Reduce heat to low and whisk in the remaining ingredients.

Remove the cheese dip from heat and pour into a serving dish. Allow to cool slightly to thicken. Serve warm.

Looking for an beer cheese dip recipe? This recipe combines cheddar, pale ale, cream cheese, and garlic to make the BEST beer cheese ever. If you want to take it a step further, serve it in a ring of pretzeled store-bought biscuits.

Pretzel Ring Beer Cheese Dip

c. shredded cheddar, divided

c. mozzarella

(8-oz.) block cream cheese, softened

tbsp. freshly chopped chives,

c. pale ale beer (we love Sierra Nevada)

Kosher salt

black pepper

(16.3-oz.) can refrigerated biscuits

tbsp. baking soda

egg,

this is now a game day staple at our house on Sundays! I opted out of making my own pretzels and just use the frozen pretzels from the store (I brush a little egg white/water mix onto the pretzel and the salt seems to stick better that way). I also just use a light beer instead of pale ale. This dip ALWAYS hits.

I was not a big fan of this. While the pretzels came out great, the beer cheese was gritty. I'm glad I read the other comments and only did half of the garlic powder and mustard. Even with half, the flavors were still very prominent.

I'm allergic to beer. Do you think I could use a white wine instead?

We made this tonight and it was not very good...as someone who loooves garlic, it was honestly way too garlic-y and you could really taste the mustard. Probably will not make again unfortunately 🙁

Made this for Super Bowl. Don’t recommend. The garlic and mustard is very overpowering and the “dip” part didn’t melt and blend well.

I was reluctant to try the biscuits because they seemed to be an issue with some other reviewers.  They turned out great!  The cheese dip was kinda like a melted cheese ball.  Maybe I needed to cook it longer?  It was well past the time though and the rolls were at the edge of burning!  Flavors were good.  Maybe I should have pre-melted it?

I made this last night for book group.  I prepared the rolls as instructed, but I did not boil the rolls to make pretzels.  I baked the dish in a 10" glass tart pan for 35 minutes.  It turned out perfectly, BUT next time I will cut the garlic and Dijon mustard in half.  It seemed to be a big hit, but I will adjust the seasonings next time.  I think that by changing the seasonings it could take on many different flavors--Mexican with some taco seasoning or Italian with chopped pepperoni, etc.  I plan to use it as a base recipe and play around with it.  It looks great when it comes out of the oven

The people who said the pretzels were soggy didn’t make the dip right. I love it and it turns out perfect every time.

I skipped making the pretzel rolls b/c too much work.  Instead made just the dip in a cast iron skillet and served with soft pretzels.  Huge hit!  It's like being at Oktoberfest!  Couple of tricks: Skip the salt as the cheese has a ton of salt.  I mix all the ingredients with an electric hand mixer on low.  I replaced the mozzarella with Monterey Jack.  I used neuchatel cream cheese.  I put in the skillet n  I sprinkle some more shredded cheese on top, toss in oven.  Baked for 30ish min n it's amazing!

Made all as directed and the dip and pretzel rolls came out perfectly.  I used a 12" cast iron.  Thanks a ton!  I'm assuming it was tasty because it was gone before I had a chance to try it.  Rave reviews from my guests.

I made this and the pretzel bottoms seemed soggy.  and the dip was really thick. It got worse as it cooled.   I also think there was to much cream cheese.  I won't make again.

I don't know what I did wrong as I followed the recipe from the book exactly, but this was truly repulsive... The dip was fine, though not at all melty like the picture (I'd imagine using a few better quality cheeses would change that). But the "pretzels" were so very, very gross.

Everything else, and I mean EVERYTHING, I've tried in the book has been amazeballs!

The video says to boil for 30 seconds. The written instructions say for 1 minute. I did 1 minute and they were very soggy and didn't end up cooking on the bottom. We had to just bring the dip to a party, we couldn't even bring the pretzels.

https://streaming.hearstdigitalstudios.com/15647107-0572-4c66-8f48-30421e9fabad/video_rover_16x9_1080p_hd_1537890630_77039.mp4

Pretzel Ring Beer Cheese Dip is proof you can pretzel at home...meet your new game day dip.

This beer cheese is the best dip for your pretzels or as a cheese fondue.  You can serve it hot or cold and use on burgers and sandwiches or slathered on your favorite bread!

all-purpose flour

beer (, your favorite (I prefer Oktoberfest beer))

cheese

Cook.

Melt butter in a medium saucepan over medium heat.  Add flour and cook for 30 seconds while whisking.

Mix.

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.

Whisk.

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.)

Serve.

Transfer to bowl and serve immediately, or transfer to mini Crock Pot to keep warm.

https://content.jwplatform.com/videos/u5m8Nk2s.mp4

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!

This beer cheese fondue board is one of my favorite fall appetizers! It&#039;s super easy to make and sure to be the star of any party spread!

Beer Cheese Fondue

cheddar cheese (shredded)

gouda cheese (shredded)

cornstarch

garlic (minced

cayenne pepper (optional)

crusty bread (cubed)

pretzels

crackers

broccoli florets

apples (sliced)

options are endless!

Grate the cheeses and add to a medium sized bowl.

Add the cornstarch to the cheese and toss to fully coat all the cheese.

In a large saucepan (or electric fondue pot), bring the beer and minced garlic to a simmer over medium-low heat.

Once simmering, add in the cheese and stir gently until fully melted and smooth.

Stir in the Dijon mustard and cayenne and mix until combined.

Transfer to a fondue pot and place on a board with all your desired dippers!

Smooth, velvety, perfectly dip-able pub style beer cheese dip is ooey, gooey and totally cheesy and is best served with soft baked pretzels!

tbsp butter

red bell pepper (diced, optional)

garlic (minced)

shallot (minced)

tbsp flour

cayenne pepper (to taste)

oz cream cheese

cheddar cheese (shredded, medium or mild)

oz beer (lager,

salt and pepper (to taste)

Mince the vegetables.

In a small sauce pan on medium high heat, add butter, diced bell pepper, and minced shallot. Sauté until soft.

Add minced garlic, sauté for another 2 minutes.

Whisk in the flour until smooth.

Add the beer, and bring to a simmer for 5-10 minutes to cook out some of the alcohol.

Reduce heat to medium low.

Use an immersion blender to blend the vegetables into the beer mixture until smooth.

Whisk in the Dijon mustard, Worcestershire, cayenne pepper, and cream cheese.

Add in the cream cheese, stir until smooth.

Add the shredded cheese, and stir until smooth and melted.

Add salt and pepper to taste.

Serve the beer cheese dip warm.

Serve warm, with soft pretzels, or vegetables or crackers.

Beer cheese dip is the creamiest, tastiest dip out there! It goes with everything and it&#039;s the hit at every party. It has the perfect blend of flavors that will keep you coming back for more!

Super Easy Beer Cheese Dip

Tablespoons Butter

Tablespoons flour

beer of choice

gruyere freshly grated

paprika

garlic

In a medium-size saucepan over medium-high heat, add the butter and melt. Whisk in the flour and slowly whisk in the milk. Whisk in the beer.

Add in the cheese and mix until cheese is melted.

Add in the paprika, garlic, and dijon mustard and whisk until it is desired consistency.

https://content.jwplatform.com/videos/1jqeutmW.mp4

Beer cheese dip is the creamiest, tastiest dip out there! It goes with everything and it’s the hit at every party.

This amazing Beer Cheese Dip recipe is a delicious cheesy dip made with beer's smooth, subtle taste. This easy dip recipe is made on the stovetop and is ready to serve in less than 20 minutes.

Beer Cheese Dip for Pretzels

Tablespoon all-purpose flour

beer (lager

Salt

Melt butter in a saucepan over medium heat. Add flour and constantly whisk until the mixture is smooth and bubbly, about 1-2 minutes.

Slowly pour in beer while whisking continuously. Add milk, Worcestershire sauce, and garlic powder and continue whisking until the mixture is smooth, about 2-3 minutes.

Remove from heat and whisk in shredded cheddar cheese until the cheese is melted and the mixture is smooth. Season with salt and pepper to taste.

Serve with pretzels for dipping.

Ready in under 15 minutes, this crowd-favorite appetizer is creamy, salty, savory, and filled with flavor. Serve with homemade soft pretzels or the variety of foods listed above this recipe.

Tablespoons (28 grams) unsalted butter

(180 milliliters) whole milk

(315 grams; 10 ounces) shredded sharp cheddar cheese (see note)

Remove the cheese dip from heat and pour into a serving dish. Sprinkle with extra cheese, if desired. The dip will be thin right off the stove, but will begin to thicken after a few minutes. It&#8217;s delicious warm or room temperature.

I loved this recipe! Sooooo easy to make and so delicious!

Came out fantastic! Used Leffe brown belgian ale, cabot seriously sharp cheese, guldens stone ground djon. 
I also let the roux cook a bit til it got slightly browned. 
If you're going to a party with more than two people I'd highly recommend doubling the batch!!

Literally Amazing. I used Guinness for the beer and did not skimp on buying some really good sharp cheddar. The only thing I changed was warming the beer before pouring in as someone mentioned. Perfect consistency. Taste was so yummy. Huge hit. I paired with Sally’s pretzel bite recipe which is also amazing. Good with tortilla chips or toasted sourdough.

Paired this with Sally's pretzel bites! Leftovers reheat easily. I used Cabots sharp white cheddar and Bud Heavy and was very tasty! It was a little gritty at first but I just kept on low heat and kept stirring and stirring.

Made this for Valentine's Day. Pre-shredded sharp cheddar was all I had and it worked just fine. 1/4 tsp cayenne in addition to smoked paprika. Also used gluten-free flour to thicken. Good old PBR for the brewski.
What a wonderful recipe and I'll be making this all year and forever! Thank you!!!!!

Can’t wait to try this recipe!! I have to say that every recipe I have tried of yours has been amazing AND your tips are so so helpful!! Five cookie tips… I’m 52 and just hearing these!! It’s like a great mystery has been solved! Ha!! And your instructions and explanation about brown butter… thank you!!!

Great recipe! I used store bought sharp cheddar cheese and IPA beer, came out sooo good! I coated the cheese with corn starch before and it came out silky and delicious!

This turned out so good. I used Guiness beer and it was very tasty.

Loved it so much Im doing it again. This time with sourdough discard for some tang. Thank you!

I used a winter lager beer &amp; followed recipe exactly. We found it bland so I had to add more of the spices in recipe &amp; Cayenne pepper to give it flavoring…. Then it had some flavor.. kinda disappointed but the use of immersion blender was a plus.

This was delicious! I ended up adding a little cayenne to mine to give it a little spice which took it up a notch to be, in my opinion, the perfect beer cheese flavor. I will try and thicken it up a bit next time, it was a little on the runny side

Can it be frozen?  Made a double batch snd have leftovers

Ready in under 15 minutes, this crowd-favorite appetizer is creamy, salty, savory, and filled with flavor. Serve with homemade soft pretzels, fresh bread, pitas, or celery.

Get the full recipe: https://sallysbakingaddiction.com/beer-cheese-dip/

• Ask your recipe question or leave a review over on the recipe page.

#cooking #recipes #appetizer

• More of Sally's baking recipes: https://sallysbakingaddiction.com/

Beer Cheese Dip | Sally's Baking Recipes

This Buffalo Chicken Stuffed Jalapeños recipe is an air-fried take on traditional fried jalapeño bites! Loaded with a quick Buffalo chicken filling, these stuffed jalapeño peppers are air-fried until golden and served with a Bud Light® beer-cheese dipping sauce that comes together in a snap. These delicious chicken stuffed jalapeño peppers only take 15 minutes to prep and 30 minutes to cook, making them a quick and easy appetizer to serve at your next game day party. Next time football is on the schedule, give these Buffalo chicken stuffed jalapeños a try.

Buffalo Chicken Jalapeño Bites with Beer Cheese Dip

FRANK'S RedHot® Buffalo Wings Sauce divided

(4 oz) cream cheese

chicken

Cheddar cheese divided

bacon

jalapeño peppers halved, seeds and ribs removed

Fontina cheese

Gruyere cheese

(12 oz) Bud Light® beer

step 1

MIX 1/2 cup of the Buffalo Wings Sauce and cream cheese in large bowl until smooth. Stir in chicken, 1/3 cup of the shredded Cheddar and bacon. Fill each jalapeño half with about 1 tablespoon filling mixture. Sprinkle filled jalapeños evenly with remaining 2/3 cup shredded Cheddar. 

step 2

PREHEAT air fryer on 370°F for 3 minutes. Spray basket with no stick cooking spray. Working in batches, place jalapeño poppers in single layer in fryer basket. Air fry 8 to 10 minutes, until heated through and cheese is golden brown. Repeat with remaining poppers. 

step 3

MEANWHILE, place shredded Fontina and Gruyere cheese in large bowl. Add cornstarch and toss until cheese is coated. Bring beer to simmer in small saucepan. Gradually add cheese, stirring constantly until melted and smooth. Transfer hot beer cheese to serving bowl; swirl in remaining 1/4 cup Buffalo Wings Sauce. Serve jalapeño poppers with beer cheese for dipping.

step 4

<b>Test Kitchen Tip:</b> To bake poppers in the oven instead of air frying, preheat oven to 400°F. Arrange poppers in single layer on large foil-lined baking pan sprayed with no stick cooking spray. Bake 20 minutes or until bubbly and browned. 

A perfect appetizer for game days this Beer Cheese Dip (Pub Style) is super easy, has minimal ingredients, and is done from start to finish in 5 minutes.

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Top Tags

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