Grab the soft pretzels, chips or veggies and get dunking with a crowd-friendly recipe for Quick Beer Cheese Dip.
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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.
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.
Ingredients
- 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
Instructions
- 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.
Nutrition
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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!
Woohoo! I’m so thrilled you enjoyed the recipe, Bethany!
Is there an option for the beer in this if you wanted to serve when kids under 8 involved?
Hi Margaret! You can sub in any sort of broth or stock. Enjoy!