Beer Cheese Dip
This irresistible dip brings together sharp cheddar, Gruyere, and the malty goodness of beer for a comforting, pub-style appetizer you can whip up in minutes.
Equipment
- Medium Saucepan
- Whisk
- Measuring Cups & Spoons
- Cheese Grater
- Fondue Pot or Slow Cooker (optional)
Ingredients
Main Ingredients
- ¼ cup salted butter
- ¼ cup all-purpose flour
- 12 ounces beer (lager or ale works best—avoid overly bitter or dark beers unless you want a strong beer flavor)
- ¼ cup whole milk, half-and-half, or heavy cream (for extra creaminess)
- 8 ounces grated sharp cheddar cheese
- 4 ounces grated Gruyere or Swiss cheese
- 1 teaspoon Dijon mustard
- ½ teaspoon Worcestershire sauce
- ½ teaspoon onion powder
- ¼ teaspoon garlic powder
- ⅛ teaspoon cayenne pepper (or more to taste)
Instructions
Sauce Preparation
- Start by placing a medium saucepan over medium-low heat. Melt ¼ cup of salted butter, then gradually whisk in ¼ cup of all-purpose flour. Keep whisking constantly for about 1 minute—this step removes the raw flour taste and forms a smooth, golden roux that will help thicken your dip.
- Once your roux is ready, slowly pour in 12 ounces of beer, whisking continuously to avoid lumps. Add ¼ cup of whole milk, half-and-half, or heavy cream and continue whisking until the mixture starts to thicken and bubble gently, about 5–7 minutes.
- Once the base is thick and smooth, reduce the heat to very low. Gradually add the cheeses—8 oz of sharp cheddar and 4 oz of Gruyere or Swiss—a handful at a time. Whisk constantly after each addition until the cheese fully melts and blends into the sauce.