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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.



  • 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.