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Classic Beer Cheese Dip

A close-up of a bubbling beer cheese dip in a cast iron skillet, topped with shredded cheese and red pepper flakes.
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A comforting, pub-style beer cheese dip made on the stovetop, perfect for pretzels and vegetables. This recipe focuses on achieving a smooth texture and offers tips for customization.

Ingredients

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  • 1 tablespoon butter
  • 1 tablespoon all-purpose flour
  • 1 cup milk
  • 1/2 cup lager or stout beer
  • 2 cups shredded sharp cheddar cheese
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • Pinch of cayenne pepper (optional)
  • Salt and black pepper to taste

Instructions

  1. Melt butter in a saucepan over medium heat.
  2. Whisk in flour and cook for 1 minute to form a roux.
  3. Gradually whisk in milk until smooth.
  4. Cook, stirring constantly, until the mixture thickens, about 5 minutes.
  5. Stir in beer, garlic powder, onion powder, and cayenne pepper (if using).
  6. Reduce heat to low and gradually add shredded cheese, stirring until melted and smooth. Do not boil.
  7. Season with salt and black pepper to taste.
  8. Serve immediately with pretzels, crackers, or vegetables.

Notes

  • For a smoother dip, shred your own cheese from a block. Pre-shredded cheese contains anti-caking agents that can make the dip grainy.
  • Lager provides a lighter flavor, while stout offers a richer, deeper taste. Experiment to find your preference.
  • If you prefer a non-alcoholic version, substitute the beer with an equal amount of non-alcoholic beer or chicken broth.
  • To prevent graininess, ensure the heat is low when adding the cheese and stir constantly until melted.

Nutrition

Find it online: https://recipestokeep.com/beer-cheese-dip/