Craft Beer Cheese Dip
Beer cheese is the ultimate creamy, cheesy dip made with sharp cheddar and your favorite brew. Our version is smooth, bold, and ready in 20 minutes with just a few simple ingredients. Perfect for dipping pretzels, slathering on smash burgers, or other game day food favorites.
Best beer cheese recipe
This Beer Cheese Dip has earned a permanent spot on our game day table. I've been perfecting this recipe for years, balancing the right beer with the sharpest cheddar to get that smooth, creamy texture every time. Friends ask for it as often as our Buffalo Chicken Dip. If you love this flavor combo, you'll want to try our Beer Cheese Soup too.
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Ingredients
- BEER: IPA for bold, hoppy flavor; lager for a smoother taste
- CHEDDAR CHEESE: extra sharp, shredded fresh for best melt
- CREAM CHEESE: adds creamy texture. Full-fat works best.
- BUTTER & FLOUR: quick roux for thickness and silky texture
- GARLIC: fresh, chopped or minced
- PAPRIKA: smoked or dark for color and depth
*see recipe card for quantities.
🔪Top tip
This beer cheese dip is naturally thick, so it doubles as a cheese sauce. Try spreading it on burgers, tacos, or sandwiches, or drizzle it over fries.
Instructions
- Make the roux: Melt butter, whisk in flour, and cook briefly to remove the raw taste.
- Add the beer: Pour it in slowly and whisk until smooth.
- Finish with cheese: Stir in the cream cheese, sharp cheddar, garlic, and paprika until melted, thick, and creamy.
Chef's note: shred your own cheese for the smoothest melt and best texture.
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What to serve with beer cheese dip
- Pretzels & chips (the classic combo): soft pretzel bites or tortilla chips are perfect for dipping.
- Fresh add-ons: pair with veggies, pineapple salsa, or guacamole for variety
- Game day mains: spread on burgers, chicken sandwiches, or use a dip for chicken wings and loaded nachos.
- Drinks: keep the party going with a cold beer or a pitcher of Iceberg Margaritas
Storage
- Make ahead: Prepare up to 2 days in advance. Reheat gently on the stovetop or in the microwave before serving.
- Store: Keep leftovers in an airtight container in the refrigerator for 4-5 days.
- Do not freeze: the texture will separate.
FAQ
I usually reach for a craft IPA for a bold, hoppy flavor. If you prefer something smoother, a lager gives a more subtle taste. Both work well, it depends on your crowd.
Extra-sharp cheddar is my go-to for the strongest flavor and smoothest melt. Freshly shredded cheese is important. It melts better than pre-shredded.
Yes, you can make it a day in advance. Store it in the fridge, and then reheat gently on the stovetop in or microwave, stirring until smooth.
Use low heat and stir often. If it's too thick, add a splash of beer (or milk) while warming to bring it back to a creamy consistency.
Most of the alcohol cooks off, leaving just the flavor. If you'd rather skip it, non-alcoholic beer works just as well.
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Craft Beer Cheese recipe
Made with simple ingredients, this smooth and creamy Beer Cheese Dip is ready in 20 minutes. Perfect for dipping, spreading, and sharing.
- Total Time: 20 minutes
- Yield: 3 cups 1x
Ingredients
- 3 Tbsp butter
- 3 Tbsp flour
- 12 oz of your favorite beer (we used IPA)
- 4 ounces cream cheese
- 6 ounces shredded cheddar cheese
- 1 tsp garlic (chopped)
- 2 tsp dark paprika
Instructions
- In a medium sauce pan over medium heat, melt butter then add the flour and whisk and cook for 1 minute.
- Add bottle of beer and whisk until smooth.
- Add cream cheese, cheddar cheese, garlic and paprika and continue to whisk until all cheese has melted and product is smooth (about 5 minutes).
Notes
- Beer: we use IPA, but it's bitter for some. For a more subtle flavor, use a lager.
- Use it as a sauce: there's no milk or cream in this recipe, so it's thick and perfect for dipping.
- Prep Time: 5 min
- Cook Time: 15 mins
- Category: Appetizer
- Cuisine: German American
Nutrition
- Serving Size: ½ C
- Calories: 232
- Sugar: 4.9 g
- Sodium: 217.4 mg
- Fat: 18.8 g
- Carbohydrates: 8.8 g
- Protein: 7.2 g
- Cholesterol: 53.5 mg
How much sugar do you add at the beginning for the pretzels? Then how much sugar do you use at the end for the water bath? Also when does the melted butter come in to play for the pretzels?
Thanks Jake for reaching out. While we try to be as precise as we can we make mistakes and we appreciate you letting us know. I did edit the recipe in the site. The sugar is not used in the water bath, not sure why I had that in there. Also the butter is used to brush or coat the pretzels as they come out of the oven, optional though.
This is our favorite party dip, hands down! The sharp cheddar blends perfectly with the craft beer for AMAZING flavor.