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Beer cheese dip on a platter with pretzels.

Beer Cheese Dip Recipe

This super smooth and creamy beer cheese dip is an easy recipe that's ready in under 10 minutes. Delicious paired with soft sourdough pretzels, like the kind you find at your local brewery!
Prep Time5 mins
Cook Time5 mins
Total Time10 mins
Servings: 6
Calories: 238kcal
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.


Calories: 238kcal | Carbohydrates: 2g | Protein: 10g | Fat: 21g | Saturated Fat: 13g | Cholesterol: 99mg | Sodium: 474mg | Potassium: 74mg | Sugar: 1g | Vitamin A: 712IU | Vitamin C: 1mg | Calcium: 291mg | Iron: 1mg