Beer Cheese Dip: 15-Minute Appetizer
By Pauline Ortiz
5 min
Prep
10 min
Cook
15 min
Total
8
Servings
Easy
Level
Beer cheese dip recipe serves 15 and makes one pot. I make this recipe to go with soft pretzels. Other ingredients for the dip include sharp cheddar cheese, cream cheese, and beer for the creamy sauce, and smoked paprika and cayenne pepper to add flavor to dips.
Whisking flour and butter for 1 minute before adding other mixture ingredients will help eliminate raw flour taste. Add beer slowly, then milk. Keep whisking until the pan mixture is completely smooth and well blended.
Once the cheeses are in the pot, I cook them slowly until all the processed cheddar cheese added to the pot has melted. The last handful of cheddar takes longer. I add Dijon mustard, Worcestershire sauce, garlic powder, and smoked paprika to the pot. The beer is not fully masked by other seasonings.
Provide soft pretzel bites, baguette slices, pita chips, and French fries at the start. Also provide apple slices and celery sticks to customers who ask for a cold snack to go with other items.
What makes this special
- Fifteen minutes is the recommended time to wait after other foods when you cannot eat potato chips.
- A saucepan and whisk are the only kitchen tools needed to prepare this dish. No other kitchen tools are necessary.
- The recipe serves eight people and is ideal for a party or game day meal.
- Serve with pretzel pieces and other bread products, as well as chips, french fries, apple slices, and other vegetable pieces.
- It works over baked potatoes and also serves as a mac and cheese sauce.
- Try other spices or beers to change the dip.
Ingredients
- •2 tbsp unsalted butter
- •2 tbsp all-purpose flour
- •½ cup milk (whole milk recommended)
- •½ cup beer (amber ale or lager recommended)
- •4 oz cream cheese (cubed and softened)
- •8 oz sharp cheddar cheese (freshly shredded)
- •1 tsp Dijon mustard
- •½ tsp Worcestershire sauce
- •½ tsp garlic powder
- •¼ tsp smoked paprika
- •⅛ tsp cayenne pepper (or more, to taste)
- •salt (to taste)
- •black pepper (to taste)
Instructions
- 1
Melt the butter in a medium saucepan over medium heat. Whisk in the flour and cook for 1 minute, stirring constantly.
- 2
Slowly whisk in the beer and milk until the mixture is smooth.
- 3
Reduce the heat to low. Whisk in the cubed cream cheese until melted, then add the cheddar by handfuls, stirring until each addition melts before adding more.
- 4
Stir in the Dijon mustard, Worcestershire sauce, garlic powder, smoked paprika, and cayenne pepper. Season with salt and black pepper to taste, then serve immediately.
FAQ
Nutrition (per serving)
Calories
250
Reviews
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