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Beer cheese dip on a platter with pretzels.

Beer Cheese Dip Recipe

Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Servings: 6
Author: Amy Duska


  • 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


  • 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.
Nutrition Facts
Beer Cheese Dip Recipe
Amount Per Serving
Calories 238 Calories from Fat 189
% Daily Value*
Fat 21g32%
Saturated Fat 13g81%
Cholesterol 99mg33%
Sodium 474mg21%
Potassium 74mg2%
Carbohydrates 2g1%
Sugar 1g1%
Protein 10g20%
Vitamin A 712IU14%
Vitamin C 1mg1%
Calcium 291mg29%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.



  • 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.