Quick Beer Cheese Dip

from 1 votes

Grab the soft pretzels, chips or veggies and get dunking with a crowd-friendly recipe for Quick Beer Cheese Dip.

A soft pretzel knot being dipped into a bowl of beer cheese sauce

It’s no secret that soft pretzels are a food group at our house. From pretzel twists to pretzel bites and even pretzel bagels, all it takes is one whiff of the yeasty, pillowy carbs and the crowds (ie. my kids, neighbors and nearby family) come running. While mustard is a welcome accompaniment, beer cheese dip takes everyone’s fave chewy, salty snack from ordinary to extraordinary.

The Best Beer for Beer Cheese Dip

The beauty of this recipe is that it’s only a few simple ingredients and requires a speedy 20 minutes from start to glorious, cheesy finish. So which brew should you use for the star of the beer cheese dip show? There really is no right or wrong answer, as it’s more of a question of taste preferences.

I vote for a good ol’ IPA. It pairs well with sharp cheddar and lends just enough bitterness without overwhelming the palate. For a bit lighter flavor (but still plenty of that rich hoppy flavor), opt for a Pilsner.

A blue saucepot containing melted cheese with a whisk

Of course whatever cold one you crack open to add to your dip is also a welcome beverage pairing. Hot, cheesy dip and a cold beer. It doesn’t get much better!

What to Serve with Beer Cheese Dip

The obvious (winning) choice here is any and all soft pretzels, whether that’s in classic shape, nuggets, twists, rolls or even bagels. (Yes, soft pretzel bagels!)

If you’re looking for a slightly lighter dunkable, cool and crunchy crudité are a great option and help cut through the richness of the cheese.

A soft pretzel knot being dunked in a bowl of beer cheese sauce
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Quick Beer Cheese Dip

Grab the soft pretzels, chips or veggies and get dunking with a crowd-friendly recipe for Quick Beer Cheese Dip.
Author: Kelly Senyei
5 from 1 vote
Prep Time 5 minutes
Cook Time 15 minutes
Servings 8 servings


  • 1/2 cup beer, such as IPA
  • 1 1/4 cups whole milk
  • 1/4 cup unsalted butter
  • 1/4 cup all-purpose flour
  • 1 Tablespoon Dijon mustard
  • 1/4 teaspoon smoked paprika
  • 1 teaspoon Worcestershire sauce
  • 3 cups shredded sharp cheddar cheese


  • In a small sauce pot set over medium-low heat, cook the beer and milk just until warmed through but not boiling.
  • In a separate medium sauce pot set over medium-low heat, melt the butter. Whisk in the flour and cook, whisking, until the mixture is slightly toasted, about 2 minutes. Whisk in the Dijon mustard and smoked paprika.
  • Slowly stream in the warm beer mixture, whisking constantly. Stir in the Worcestershire and grated cheese and and cook, whisking frequently, until the cheese is completely melted and the mixture is smooth. Serve immediately. 


Calories: 269kcal, Carbohydrates: 7g, Protein: 12g, Fat: 21g, Saturated Fat: 13g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Trans Fat: 0.2g, Cholesterol: 62mg, Sodium: 323mg, Potassium: 110mg, Fiber: 0.2g, Sugar: 2g, Vitamin A: 696IU, Vitamin C: 0.1mg, Calcium: 351mg, Iron: 0.3mg


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  1. 5 stars
    This is the BEST beer cheese sauce I’ve ever whipped up! We used store-bought pretzels and chunks of french bread to dip. SO GOOD!