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This easy Beer Cheese Dip is a game-changer for soft pretzels, snack boards, and honestly – homemade mac and cheese! Yes, it’s that good that you will want to slather it on everything! And don’t let us stop you.
Easy Hot Beer Cheese Dip
This dip is so easy to make that you’ll wonder how you ever had a football game or family get-together without it! It’s the perfect dip for pretzels, obviously, but we’ve also used it in a grown-up Mac and Cheese. And let me tell you – it did NOT disappoint!
While it’s not made in a CrockPot as many recipes are, this one is made in our favorite 10-inch cast iron skillet. This is easily the most used piece of cast iron in my home. The Dutch oven brings it in at a close second. If I am going to double the batch, I’ll use my Dutch oven.
What Beer is BEST for Beer Cheese Dip?
Okay, this can be quite the touchy subject, but I’m going to get on my soapbox for this one. Local is always best! Yup. There. I said it. For beer cheese dip you really want a lager or an IPA. Both of these beers do really well flavor profile wise to where you can use a whole bottle or can (minus a few sips) and it doesn’t overpower the flavor of the cheese.
I love beers that have real hints and notes of their ingredients. I don’t want my beer cheese dip to just taste like beer, but I want to enjoy the subtle aromas and hints of citrus etc. that are crafted into a beer.
Now with that being said, you’ll see on my Instagram that I shared a video of making this recipe. I was at a large chain grocery store that had very little of what I was looking for in the beer department, so the most “local” I could get was Sam Adams. BUT it was Sam Adams Oktoberfest. So – I can’t complain. It is my husband’s favorite after all.
This brings me to my next point. Like wine, always cook with a beer you love. If you would drink it on its own (or at least not spit out a sip of it) then it’s a good beer to cook with. I only have a beer on the rarest of occasions (like twice per year) but have learned enough through tasting, smelling, and research to know what I like and what will pair well with what I’m cooking. It’s important to me to use these high-flavor profile drinks such as wine and beer to enhance cooking and baking.
Just know what you’re cooking with. Lager and IPA’s will do well with this kind of dish whereas something deeper and richer like a stout is going to be more well-suited for dishes like my skillet brownies.
How to make Beer Cheese Dip at home (with video)
Making this cheese dip consists of three easy steps.
Step 1: Make a roux.
Step 2: Add the liquids and spices to thicken the roux into a sauce.
Step 3: Add the spices and cheeses to turn this sauce into a dip.
Step 4: Try not to eat the whole skillet yourself.
How to serve Beer Cheese Dip
I love making it in a skillet so it stays warm and deeply gooey for the perfect fondu. However, you can absolutely serve this cold. Add it to a burger topped with fried onion rings and you’ll be in heaven, my friend! Thin it out with chicken stock and some cooked broccoli and you’ll have a Beer Cheese Soup. Add it to a freshly made pot of elbow macaroni and you’ve got Mac and Beer Cheese. I’ve yet to think up a dessert or drink option but give me time.
Common Questions when making a cheese dip
Yes, you can. Make it in the skillet and pour while still warm, into a mason jar or other easy storage container. When ready to use, pour the chilled cheese back into a room temperature skillet and slowly reheat it on the stovetop, woodstove, or campfire.
The USDA recommends no longer than 5 days sealed well in a refrigerator.
While the beer you use will have alcohol, once poured into a hot skillet the alcohol does cook out making this an alcohol-free dish.
No, you do not. A common substitution for beer in these dips is apple cider.
Long-term storage-wise, I do not have a suggestion yet. Freezing the cheese dip can result in a separation of dairy cultures within the dip upon thawing. This means it really will not look or taste nearly as good as a fresh dip.
Cheese – Cheese options are endless! Choose 2 or 3 varieties of cheese you love and pair well. The trick here is to buy blocks of cheese to shred yourself. Pre-shredded cheese has a flour/starch on it that will change the finished texture of your dip. As available, check your grocer or farmer’s market for locally made cheese, or aged cheese for a sharper flavor.
Toppings – Want to add a little more texture or heat? Consider bacon, pancetta, garlic, jalapenos, tomato, cayenne, or corn chips!
More Skillet Recipes You’ll Love
Jalapeno Popper Chicken
Skillet Beer Cheese Dip
- 10-inch cast iron skillet
- whisk or wooden spatula
- 4 Tablespoons butter
- 1/4 cup flour, all-purpose
- 12 ounces beer lager or IPA
- 1 cup milk whole for richer texture
- 1 Tablespoon Dijon mustard
- 2 teaspoons Worcestershire
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon paprika
- 7.6 ounces gouda shredded
- 4 ounces IPA cheddar shredded
- 3 ounces gruyere cheese shredded
- Start by heating a 10 inch skillet over medium heat on the stovetop. Melt the butter completely. Dust with flour and stir using a whisk or wooden spatula to create a roux.
- Once the roux is created, slowly pour the beer into the skillet in thirds. Stir and make sure to let the roux thicken between each pour. Repeat with milk.
- When thick, add the Worcestershire, Dijon, and spices then stir.
- Lastly add the shredded cheeses and stir until melted smooth, about 3 to 5 minutes. Serve with warm pretzles or as part of a snack board.