Perfect for game day or any time you’re having people over, beer cheese is a melty cheese dip made from lager, sharp Cheddar, nutty Gruyère, and other seasonings. It’s essentially a twist on Mornay sauce, the classic French cheesy sauce that forms the basis of traditional mac and cheese, only instead of milk, the liquid used is a combination of half & half and beer.
My family loves this dip with homemade soft pretzel bites, but the dipping options are endless—tortilla chips, baguette slices, crackers, or crudités are all great options. The dip is also delicious slathered on top of a juicy burger. This recipe comes together very quickly, so be sure to have everything measured and ready to go before you start cooking.
Table of Contents
“Easy to make, comes together quickly, and loved by all!”
What You’ll Need To Make Beer Cheese Dip
- Butter and All-Purpose Flour: These form the base of the roux, a thickening agent that gives the dip’s cheese sauce base a creamy texture.
- Lager Beer and Half & Half: The liquid components for the cheese sauce base; beer adds a malty flavor, while half & half brings creaminess and richness.
- Dijon Mustard, Worcestershire Sauce, Garlic Powder, Cayenne Pepper: These flavorings contribute depth, tanginess, savory notes, and a hint of heat.
- Cheddar Cheese and Gruyère Cheese: These cheeses melt into the sauce, giving the dip a smooth, creamy texture and a complex flavor combination—sharp and bold from the Cheddar, nutty and slightly sweet from the Gruyère.
- Jump to the printable recipe for precise measurements
Step-by-Step Instructions
Melt the butter in a medium saucepan over medium heat.
Add the flour.
Whisk until the flour is completely absorbed. Continue cooking, whisking constantly, for 1 minute. A flat whisk is the best tool for the job, as it’s easy to reach the corners of the saucepan.
While whisking constantly, slowly pour in the beer and half & half. Whisk in the mustard, Worcestershire sauce, garlic powder, salt, and cayenne pepper.
Bring the mixture to a boil, whisking constantly, then reduce to a simmer and continue cooking, whisking frequently, until thickened enough to coat the back of a spoon, about 3 minutes.
With the heat on low, add the cheeses a handful at a time.
Whisk between each addition, until the cheese is fully melted before adding more.
Transfer the dip to a serving bowl and sprinkle with fresh chives, if using. Serve immediately.
Frequently Asked Questions
Lager is a family of beers that includes bright lagers, amber lagers, dark lagers, Oktoberfests, and pilsners. I used Fat Tire because that what I had on hand, but Budweiser, Bud Light, Coors Light, and Miller Lite are all good options. No need to use anything fancy!
For the Cheddar, you can use a good supermarket brand, like Cabot or Tillamook. For the Gruyère, look in the gourmet cheese section for a Swiss-made cheese that bears the AOP (Appellation d’Origine Protégée) seal, which shows that the cheese is authentic.
Yes! Beer cheese dip can be made up to 3 days ahead of time and reheated over medium-low heat on the stovetop until warmed through. If it’s too thick, add a bit of half & half to thin it out.
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