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This super smooth and creamy beer cheese dip is an easy appetizer recipe that's ready in under 10 minutes. Unlike many other beer cheese recipes that get clumpy after they cool down, this dip STAYS smooth and creamy.
Are you ready for what might just be the PERFECT party food? You guys, I promise you are going to love this pub-style beer cheese dip.
It's a super flavorful, homemade cheese sauce that comes together so quickly and easily, you'll definitely want to add it to your game day party food menu.
Just like your favorite pub-style appetizer, this beer cheese dip is full of smokey flavor. It's loaded with extra sharp cheddar cheese and seasoned with garlic, paprika and of course your favorite beer.
It's delicious paired with soft sourdough pretzels, like the kind you'd find at your local brewery!
The best beer cheese dip ingredients
- Beer - Pabst Blue Ribbon is the best beer for beer cheese dip. If you're looking for a pub-style beer cheese dip, trust me the flavor is spot on! You can use any beer of your preference.
- Heavy cream - Provides a richness and creaminess to the dip. Do not substitute with regular milk as it will not be rich enough.
- Egg yolk - Creates a silky smooth base for the seasonings and cheddar cheese.
- Seasonings - Garlic powder, salt, pepper, smoked paprika, mustard and Worcestershire sauce.
- Shredded extra sharp cheddar cheese - It's very important that you shred your own cheese. Do NOT use pre-shredded cheese. Pre-shredded cheese has a coating on it to prevent the shreds from sticking to each other that will cause your beer cheese to be clumpy!
How to make the best beer cheese dip
Cook the heavy cream, egg yolk and seasonings over medium heat until just simmering. Add the beer and shredded cheese. Stir for one minute, remove from heat and continue to stir until the cheese has melted completely.
Transfer to a serving dish and serve hot with soft sourdough pretzels!
How to store and reheat
Store leftovers, covered in the fridge, for up to 3 days.
The dip will stay smooth and spreadable even after it comes to room temperature. It is easily reheated on the stove-top or in the microwave.
More easy recipes
Make sure to check out these other easy recipes!
- deviled eggs
- pull apart cheese bread
- slow cooker mac and cheese
- broccoli cheese soup
- Red Lobster cheddar bay biscuits
Beer Cheese Dip Recipe
INGREDIENTS
- ½ cup heavy cream (no substitutes)
- 1 egg yolk
- 1 tablespoon Worcestershire sauce
- 1 teaspoons dijon mustard
- ½ teaspoon garlic powder
- ¼ teaspoon black pepper
- ¼ teaspoon paprika
- ½ teaspoon fine sea salt
- ¼ cup beer (We recommend Pabst Blue Ribbon)
- 2 cups sharp cheddar cheese (grated by hand)
INSTRUCTIONS
- Cook the heavy cream, egg yolk and seasonings over medium heat until just simmering. Add the beer and shredded cheese.
- Stir for one minute, remove from heat and continue to stir until the cheese has melted completely. Transfer to a serving dish and serve hot.
NOTES
- Do NOT use pre-shredded cheese. It will cause your dip to be lumpy and not smooth.
- Store covered in the fridge for up to 3 days.
- Reheat on the stovetop or in the microwave.
PREVIOUS
charlynn says
Hi there! I have 2 questions.... in the pretzel recipe, can the dough double on the counter during the day and then be refrigerated overnight, shape, rise, bake the next day? Also, in the cheese recipe, is heavy cream different than whipping cream?
Thank you!
Amy says
Yes you can! (Heavy cream is the same as whipping cream)
Mamachap says
It was easy to make and tasted heavenly with our sourdough pretzels. Thanks for sharing!
Vijayalakshmi Mulaparthi says
Wow. Drooling 😋
Robert says
This worked out so much better than I expected. The cheese was so creamy. Thanks
Helen Mulaparthi says
Now that looks DELICIOUS. I got to come to the farm to eat that 😉