Cheese Beer Dip

Fall comfort food is in full swing in our home.

When my husband found this recipe, we knew that we had to try it because it sounded amazing. I mean it’s hard to go wrong with cheese and beer. Guys, this stuff is seriously amazing. The flavor is mostly in the cheese and spices.

I highly recommend pairing the cheese beer dip with some homemade soft pretzels. This reminded me and my husband of an appetizer that we shared on vacation last year at 3 Brasseurs in Montreal, Canada, which was amazing. We love being able to recreate great restaurant eats at home.

Cheese Beer Dip Recipe
(Makes about 1 and 1/2 to 2 cups)


#1 Use a brick of cheddar cheese and shred the cheese because it will melt better than pre-shredded cheese.

#2 This recipe serves about 4 to 6 people but can easily be doubled to serve more people.

#3 Serve immediately, literally the moment you take it off of the stove. It’s a lovely creamy texture when you serve the dip warm. However, it will thicken as it cools and the resulting texture is not as nice. After all, it is mostly made of cheese. You can microwave it for a few seconds to get it back to a creamy texture (this is even true with refrigerated left overs).


  • 1 and 1/2 tablespoons butter
  • 1 and 1/2 tablespoons all purpose flour
  • 1/4 cup of your favorite beer
  • 1/2 cup whole milk
  • 1/2 teaspoon mustard
  • 1/2 teaspoon Worcestershire sauce
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/8 teaspoon cayenne pepper
  • pinch of dried parsley
  • 1 and 1/2 cups shredded cheddar cheese


  1. In a saucepan, on Medium heat, melt the butter.
  2. Add in the flour and whisk until it’s combined. Cook it until the butter has mostly soaked into the flour and the color is slightly more tan than when you started. (I found it to be somewhere in between a light and brown roux from this article.)
  3. Add in the beer and whisk until the lumps from the flour are gone.
  4. Slowly add in the milk then add in the mustard, Worcestershire sauce, garlic power, salt, pepper, cayenne, and parsley, and whisk everything together to eliminate any last lumps of flour.
  5. Add in the shredded cheese in two or three rounds, making sure it is fully incorporated before adding more.
  6. Serve warm.

Adapted from: The Chunky Chef


  1. Victoria Cooke says:

    I was always afraid to make cheese dip, but this looks easy enough to make.
    I can’t wait to try this dip and your amazing pretzels.

    1. Tina says:

      It’s so easy to make!

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