Description
Warm, gooey Beer Cheese Dip: a lil’ spicy, a lot tasty! Ready in 15 minutes, this easy appetizer recipe is creamy and delicious, perfect for dipping pretzels. A game day favorite!
Ingredients
Scale
Tools Needed
- Medium Saucepan
- Electric Fondue Pot if making it extra thick
- Measuring cups and spoons
- Dip Bowls
Ingredients
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2/3 cup whole milk or half and half
- 2/3 cup beer
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon Dijon mustard
- 1/2 teaspoon garlic powder
- 1/4 teaspoon smoked paprika
- 1/4 to 1/2 teaspoon cayenne pepper, skip is sensitive to heat
- 1/2 to 1 teaspoon salt or to taste – beer cheese dip should be salty!
- 2 cups shredded cheddar cheese – can use less for runnier dip, more for very thick dip that you’ll need to keep warm.
- garnish with a sprinkle of cheese
Instructions
- Add butter to a medium saucepan set over medium high heat. Melt butter, then whisk in flour, creating a thick paste. Cook for 1 minute.
- Gradually add in beer and milk, whisking constantly until just thickened, about 1 minute. Whisk in Worcestershire sauce, mustard, garlic, paprika, cayenne (if using), salt and pepper.
- Bring to a boil, whisking constantly. Reduce to a simmer and cook until thickened while whisking constantly, about 3 minutes.
- Reduce heat to low and gradually stir in small handfuls of cheese, adding more once the cheese is fully melted and smooth. Remember: you can add as much or as little cheese as you’d like.* Add salt and pepper to taste, if needed.
- Transfer to a bowl and serve with big, soft pretzels. Optionally, garnish with a sprinkle of shredded cheese and chives.
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Notes
*2 cups of cheese is pretty thick, so start with less and add to desired thickness. Note: I found 2 ½ cups to be too thick to serve.
- Prep Time: 2 minutes
- Cook Time: 13 minutes
- Category: Dips and Dressings
- Method: Stovetop
- Cuisine: American
