Beer Cheese Dip
Yield: 8 servings
Calories: 231kcal
This beer cheese dip is perfect for dunking soft pretzels; every bite delivers a savory, slightly tangy punch that keeps you coming back for more.
Ingredients
- ¼ cup (56 g) unsalted butter
- ¼ cup (36 g) all-purpose flour
- ½ teaspoon (2 g) garlic powder
- ½ teaspoon (2 g) onion powder
- ½ teaspoon (3 g) kosher salt
- ¼ teaspoon (1 g) smoked paprika
- 1 cup (240 ml) whole milk, or half-and-half
- ⅔ cup (158 ml) wheat beer, Hefeweizen recommended
- 1 teaspoon (5 ml) Worcestershire sauce
- 1 teaspoon (5 ml) Dijon mustard
- 2 cups (227 g) freshly grated sharp cheddar cheese, 8 ounces
Instructions
- Make a Roux – In a medium saucepan, melt the butter over medium heat. Add the flour and whisk to combine. Cook until the roux turns blonde, about 1 minute.
- Bloom the Spices - Add the garlic powder, onion powder, salt, and smoked paprika. Whisk and cook until fragrant, 15 to 30 seconds.
- Add the Liquids - Gradually whisk the milk, then the beer, whisking continuously to break up any clumps of flour. Whisk in the Worcestershire sauce and mustard. Cook until the sauce is smooth and thickened; a few bubbles should break the surface, about 3 to 5 minutes.
- Add the Cheese - Turn off the heat, then whisk in the cheddar cheese, stirring until smooth. For a thinner consistency, add more warm milk, 1 tablespoon at a time.
- To Serve - If needed, rewarm the sauce over low heat before serving. Transfer the beer cheese dip to a serving bowl. Serve warm with pretzels or desired dippers.
Notes
- Recipe Yield: About 2 cups
- Serving Size: 1/4 cup
- Beer Options: Use a wheat beer, lager, pilsner, or pale ale. Avoid IPAs, brown ales, or stouts.
- Thinner Sauce: Use 2% or whole milk. Alternatively, reduce the butter and flour to 3 tablespoons each.
- Cheesier Sauce: Add up to 3 cups of grated cheese.
- Store: Transfer the cooled cheese dip to an airtight container. Refrigerate for up to 5 days. Reheat on the stove or microwave until warm. Add milk if needed to thin the sauce.
Nutrition
Calories: 231kcal | Carbohydrates: 6g | Protein: 8g | Fat: 19g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 54mg | Sodium: 294mg | Potassium: 85mg | Fiber: 0.2g | Sugar: 1g | Vitamin A: 599IU | Vitamin C: 0.4mg | Calcium: 237mg | Iron: 0.3mg
Recipe Link
Recipe Video