Warm, creamy, and layered with rich flavor, beer cheese dip is a king among . Just like wine does with cheese fondue, beer balances the richness of gooey, melty cheese, thinning it just enough to make it perfect for dipping pretzels, chips, and carrots, just to name a few. It’s the perfect dip for the , your next game night, or just a plain ol' Tuesday that needs a boost. Plus, it's ready in just 15 minutes and can be kept warm in a small slow cooker set to low. A that stays warm and melty for hours? Yes, please!
What beer is best for beer cheese dip?
The best beer for beer cheese dip depends on how much you like beer. This recipe uses a strong, hoppy IPA, which brings a big "beer-y" flavor to the party. If you're a fan of milder beers, opt for a pilsner or a lager. Stout beers are delicious, but be aware that they might affect the color of the dip.
What type of cheese goes in beer cheese dip?
This recipe uses two : fontina and sharp cheddar. The sharp cheddar gives the dip some bite while the rich, sweet fontina adds depth and balance. Plus, both cheeses melt beautifully into this creamy dip!
Can I serve beer cheese dip to kids?
It's a little tricky. Most of the alcohol cooks off, leaving just the beer's flavor behind. While some residual alcohol could remain, it’s a very minor amount. If you're still concerned, you can use a non-alcoholic beer to get a similar flavor.
What’s the secret to keeping beer cheese dip smooth?
Low and slow cooking is the way to go to keep this beer cheese dip silky smooth. If you crank up the heat and try to melt the cheese too quickly, it could cause the mixture to separate. Keep the heat low, add the cheese in batches, and have your favorite whisk handy.
What do you serve with beer cheese dip?
Pretzels—in any size, shape, and form—are the perfect partner for beer cheese dip. Try surrounding this beer cheese with a variety of dippers like steamed fingerling potatoes, roasted cauliflower, sliced cooked bratwurst, baby carrots, and celery sticks.
Can you reheat beer cheese dip?
Yes! If you have leftover beer cheese dip, store it in the fridge, and reheat it in a saucepan on the stove for the best results. Reheat it gently over low heat, stirring frequently, until the cheese is hot and smooth. You can also reheat it in the microwave, but be sure to keep a careful eye on it and stir often.
unsalted butter1/2 c.
finely chopped yellow onion1/4 c.
(12-oz.) can IPA beer1/4 c.
shredded fontina cheese6 oz.
shredded sharp yellow cheddar cheese1 tsp.
dijon mustard1/2 tsp.
Chopped chives and/or black pepper, for garnish
Pretzels, to serveStep 1 In a medium saucepan, melt the butter over medium-low heat. Add the onion and cook, stirring, until softened, 4 to 6 minutes. Gradually whisk in the flour and cook, whisking constantly, until lightly browned, about 1 minute. Step 2 Gradually whisk in the beer and half and half. Cook, whisking constantly, until the sauce is thickened and just begins to bubble, 5 to 7 minutes. Reduce the heat to low and gradually add the cheeses, whisking constantly, until melted and combined. Remove from the heat. Step 3 Whisk in the Dijon mustard and the Worcestershire sauce. Garnish with chives and black pepper, if you like. Serve with pretzels; re-warm gently as needed.