Beer Cheese Dip

This creamy, salty, and smooth pub-style beer cheese dip is an easy appetizer recipe that’s ready in 15 minutes. Flavored with lager-style beer (or your favorite style), garlic, smoked paprika, a bit of dijon mustard, and lots of cheddar cheese, this robust dip is extra flavorful and awesome with homemade soft pretzels, fresh artisan bread, pitas, or celery.

beer cheese dip

Inspired by our trip to a brewery up in Vermont this past fall, I threw together this beer cheese dip over the holidays. I adapted it from my spicy nacho cheese sauce and didn’t have any intention of sharing the recipe on my website. After the first batch disappeared in 10 seconds and the second batch was gone in .02 seconds, I had a feeling I was onto something that couldn’t possibly be kept secret.

This Beer Cheese Dip Is:

  • Ready in 15 minutes
  • Wildly robust with deep flavor
  • Extra smooth and creamy
  • Pub-style and a snack you’d find at a brewery
  • Flavored with smoked paprika, garlic, and the slightest bit of dijon mustard
  • Totally customizable to whatever beer you enjoy
  • A soft pretzel‘s best friend (or soft pretzel bites!)

We LOVE THIS STUFF and you’ll be pleasantly surprised how quickly and easily it comes together with basic kitchen ingredients. It’s quite possibly the perfect party food, Super Bowl snack, holiday appetizer, or “let’s indulge” Saturday night activity. 🙂

hot beer cheese dip

Beer Cheese Dip Video (2 Minutes)

I didn’t snap many step-by-step photos of this recipe since the entire process is on the stovetop, so I filmed a quick how-to video instead. It’s really important that you see the base of the dip come together. The combination of butter and flour is called a roux and forms a thick paste before we add the remaining ingredients.

ingredients in beer cheese dip

ingredients in beer cheese dip

10 Ingredients in Beer Cheese Dip

Each ingredient has a job to do. I don’t recommend substitutions.

  1. Butter: Melt 2 Tablespoons of butter to begin. You can use salted or unsalted. No need to bring it to room temperature first; the butter can come right from the refrigerator.
  2. Flour: 3 Tablespoons of flour soak up the butter and create a roux, a thick paste, which is the base of the entire dip.
  3. Whole Milk or Half-and-Half: In a slow and steady stream, whisk in milk or half-and-half. The mixture will look chunky at first, but will come together as you continue to whisk over heat.
  4. Beer: Whisk in your beer of choice. See Best Beer to Use in Cheese Dip below.
  5. Worcestershire Sauce: The remaining ingredients are for flavor. Worcestershire sauce adds a deep and unbeatable flavor. No replacements here.
  6. Dijon Mustard: Want this to taste like beer cheese dip from your favorite brewery or pub? Add a bit of dijon mustard. This dip does not taste like mustard— my husband does not like mustard and loves this. Without it, the recipe tastes like it’s missing something.
  7. Garlic Powder: Adds flavor.
  8. Smoked Paprika: Even more flavor.
  9. Salt: Flavor flavor flavor.
  10. Cheddar Cheese: I like using a combination of white cheddar and regular sharp cheddar cheese, but you can use all of either. The most important step? Freshly shredding your cheese at home. Store-bought pre-shredded cheese is much drier than freshly shredded. You need the freshest cheese for this dip!

Just use a box grater for the cheese. This kitchen essential comes in handy when you need shredded cheese for cheese bread, carrots for carrot cake, grated frozen butter for scones, apples and carrots for morning glory muffins, zucchini for zucchini bread, and more.

beer cheese dip

How to Make Beer Cheese Dip

  1. Grate the cheese. Set aside.
  2. Melt butter on the stove, add flour, whisk in milk, then whisk in everything else.
  3. That’s it, you’re done.

The sauce is thin when it comes off the stove, but will thicken after a few minutes.

Best Beer to Use in Beer Cheese Dip

Low maintenance and no-fuss, this creamy dip tastes awesome with a variety of beer. I prefer to make beer cheese dip with a German-style beer or a local lager. The deeper the flavor of the beer, the more robust the dip will taste. The dip tastes like the beer you use, so use your favorite. Pale ales or wheat beers add a more mellow flavor. (Still delicious!)

I would just avoid fruity beers like orange or berry flavored.

homemade soft pretzels

beer cheese dip and pretzels

What to Serve with Beer Cheese Dip

Honestly, what can’t you serve with this stuff?!

More Party-Friendly Recipes

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
beer cheese dip

Beer Cheese Dip

  • Author: Sally
  • Prep Time: 5 minutes
  • Cook Time: 6 minutes
  • Total Time: 15 minutes
  • Yield: about 2 cups
  • Category: Appetizers
  • Method: Stovetop
  • Cuisine: German


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.


  • 2 Tablespoons (30g) unsalted butter
  • 3 Tablespoons (24g) all-purpose flour
  • 1 cup (240ml) whole milk or half-and-half*
  • 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 (see note)


  1. First, make sure your cheddar cheese is freshly-shredded and ready to go. Set aside for step 4.
  2. 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.
  3. In a slow and steady stream, whisk in the milk. After it’s all added, continue whisking until it slightly thickens, about 1 minute.
  4. One at a time, whisk in the remaining ingredients.
  5. 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’s delicious warm or room temperature.
  6. Cover and store leftovers in the refrigerator for up to 1 week. Heat over stovetop or in the microwave before serving again.


  1. Whole Milk: Whole milk or half-and-half is best for a thicker dip. You can use 2% or lower fat (or dairy-free) milks, but keep in mind that the dip will be very thin.
  2. 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.
  3. 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.
  4. 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.

Keywords: beer, beer cheese dip, cheddar cheese, appetizer


  1. This sounds like the perfect snack for a Super Bowl party! Do you suggest keeping the dip warm? Or is it okay to just serve it in a bowl?

    1. Hi Rosemary! You can serve this dip warm or at room temperature. It takes awhile to cool down. When I serve it, I don’t really keep it warm– just in a bowl. It gets eaten pretty fast!

  2. YUM— give me all the cheese and carbs this weekend! Question- have you tried to double this? I’ll be feeding a crowd! And yes, your pretzels are super easy, I’ve made them before!!

    1. Yes! I doubled the last batch I made. Works perfectly. Takes a minute or 2 longer on the stove since you’re working with more volume.

  3. Can this be kept warming in a Crock-Pot for entertaining?

    1. Absolutely!

  4. This. Looks. So. Good! Question: Does the alcohol cook out from the dip? Sorry it’s a weird question. I was just wondering about serving this to kids.

    1. I wouldn’t serve it to children because it does taste like beer– of course, you can use your best judgement. They may like the linked spicy cheese dip better, only without as much spice. See my recipe note!

  5. Does the alcohol actually cook out of the beer? Looking for the rich flavor of this but we don’t drink alcohol. What about non alcoholic beer, could this be substituted? We get this pub cheese dip in Monterey every time and it’s to die for,this sounds like it. They add a little bacon in.

    1. Hi De Ann! The beer doesn’t fully cook out. You can use non-alcoholic beer or the nacho cheese dip I link to in the recipe notes. Adding cooked bacon sounds incredible!

  6. Dawn Wendland says:

    With such a short cook time of the roux, is this grainy or does it turnout smooth?

    1. Hi Dawn! It’s smooth. There’s plenty of liquid to smooth it out.

  7. Hi Sally! I made this dip earlier, and it tastes AMAZING, but mine hasn’t thickened. I left it to sit out and it’s room temperature now, but still a very thin consistency. Any tips or suggestions? Thanks!

    1. Provided you didn’t make any substitutions, the cheese dip will keep thickening as it sits. 🙂

  8. I made a tiny portion of this by paring it down to splashes and dashes of the ingredients and it was very tasty. I poured it over a couple of over-medium eggs for a very tasty brunch-for-one. I look forward to making the full recipe for a social gathering.

  9. Made this for Super Bowl and it was gone in minutes – amazing!!!

  10. This was so good!! I used skim milk and pre-shredded cheese that I had on hand, but it still thickened up perfectly!

  11. Really good! I love the garlic in it!

  12. Made this to go with grilled brats! Yummmm!

  13. Domenic DOrsi says:

    Sometimes my dip comes thin. Any advice to thicken it a bit more?

    1. Hi Domenic, Make sure you are using whole milk and not a lower fat variety. Whisk it in step 3 until it thickens. If you are not sure how the roux and milk are supposed to look when they come together be sure to watch the video in the post above.

  14. Do you know of a good substitute for the Dijon mustard? My husband is allergic to mustard!

    1. Hi Mari! Feel free to skip the mustard and add another flavor you enjoy. Perhaps a dash of hot sauce.

  15. Hi Sally,

    I made this tonight exactly as written; served it with some sliced green apple and hot baked pretzel breadsticks; you can buy them in the bread aisle at Aldi’s. Just baste with melted butter, sprinkle with coarse salt and bake for 5 min. I served them and the apple slices with your cheese dip recipe and It was absolutely fantastic! Better than any fondue restaurant Ive been to! Small tip: If you do use the already shredded cheese…you will just need to just melt it longer until the clumps are gone. I also used a real “German Doppelbock” beer I had sitting around just for this occasion and it was probably the best beer cheese I ever had. Thank you for the awesome recipe…my wife and I absolutely loved it.


  16. Edward de Bruin says:

    Absolutely a outstanding dip which my whole family love!!

  17. Second time making this and I ran out of whole milk so I subbed with heavy cream instead. The mixture was pretty thick so I added some extra beer (about 1/3 cup) and it still turned out perfect. Love this recipe so much, especially when paired with the soft pretzels; thanks Sally!

  18. Hannah Terry says:

    I made this sauce this past weekend for some friends along with my first attempt at soft pretzels, and it was a huge hit! We all LOVED the cheese sauce! We’ve already made it again since then! This is such a great recipe and super easy. Thank you so much!

  19. Loved the taste of this beer cheese dip! It did come out a little bit gritty for me though. any advice on how to avoid this next time I make it? (because i WILL be making it again haha)

    1. I’m glad you enjoyed it, Olena! After you make the roux in step 3 add the milk very slowly making sure it’s fully incorporated. See the video above for a look at how it all comes together!

  20. Hi! I was hoping to take this sauce with your pretzels to a picnic in the park… will it stay sauce like in texture at room temperature, or is it likely to harden back to a solid? Thanks so much!

    1. Hi Lauren, it thickens the longer it sits. As long as you make it right before you go and it’s still slightly warm as you enjoy, you’ll be just fine!

  21. 5 star rating based on the fact I KNOW I will love this haha…..

    I am pregnant, is it safe to use regular beer in this recipe or should I try to use a non alcoholic beer? I don’t want to expose my baby to alcohol if it doesn’t cook off in the process of heating it up. Thank you! Can’t wait to try this!

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Kimberly, The beer doesn’t fully cook out. You can use non-alcoholic beer or the nacho cheese dip linked in the recipe notes.

  22. I made this recipe, along with your soft pretzels, on a lazy Sunday. The dip is amazing! So easy to make

  23. Heather (The Blergh) says:

    Hi Sally! Made this with your soft pretzels for my dad on Father’s Day and it was awesome. The whole family loved it.
    Then I used the leftovers to make mac ‘n’ beer cheese! Which is as magnificent as it sounds. I wrote a blog post about it and linked your recipe, if you want to check it out. 🙂

  24. I made this tonight for a quarantine paint night at my house. It was so amazing. Definitely the highlight of the night. We cut up apples and baby carrots and pears for dipping, along with our veggie chips and ruffles. So so good. Highly recommend. This tasted like a fondue place we used to go to that closed down and now I’ll use this is a base to recreate some of my favorite fondues. Thank you so much for sharing.

  25. 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!

  26. Must have done something wrong …. followed all directions carefully, but it has the consistency of water even after 10 mins of cooling … and based on other comments, I only used 2/3 cup milk, so thought if anything it would have been a little thicker than normal. Unfortunately, not really usable at this consistency.

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Will, Make sure you are using whole milk and not a lower fat variety. Whisk it in step 3 until it thickens. If you are not sure how the roux and milk are supposed to look when they come together be sure to watch the video in the post above.

      1. Many thanks for another successful recipe! It’s in my crockpot waiting the soft pretzels.

        Perfect blend of spices and it thickened up perfect.

    2. I agree, I think the recipe should be amended to 3/4 cup milk as it is much too thin.
      I followed the recipe and suggested ingredients exactly and measured all precisely and mine is disappointingly thin also.
      I had to make a quick roux to incorporate back in and it then thickened nicely.

  27. Sally, thank you much for your recipes, we enjoy so many of them. I would love to make your beer dip for a gathering but several of the guests require gluten free and one is allergic to almonds. can i use oatmeal flour (which i ground in my food processor)?

    1. Hi Leta, the cheese won’t thicken using oat flour, but you can try using cornstarch. I recommend warming the milk before starting and whisking/dissolving 1 Tablespoon of cornstarch in the milk. Then pour the milk in a steady stream into the melted butter as directed. (Directed to pour it into the flour/butter paste but you’ll be skipping the flour here.)

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

  29. 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.

  30. hi there. Can I make this cheese dip ahead and reheat and serve it again the following day?

    1. Absolutely. Warm it back up on the stove before serving.

1 2

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.

With kitchen-tested quality recipes and step-by-step tutorials, my goal is to give you the confidence to bake and cook from scratch.

Sally's signature

Recipes You’ll Love



Join the community on the 1st of every month as we tackle a new challenge recipe. Review Sally's Baking Challenge FAQ page if you have any questions.

View More

Every December we publish 10 new cookie recipes in a row! The 2021 Sally’s Cookie Palooza begins 11/29. Sign up via email and we’ll send you my most popular recipes and all the new cookie recipes once the palooza begins!

View More

Pie Week is all about baking the BEST pies! Sign up via email and we'll send you my most popular recipes and all the new pie recipes once Pie Week begins!

View More

My Cookbooks

Sally's Cookbooks

About Sally

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! more about Sally