Tired of going to the pub for grub? Then try our beer cheese dip recipe instead. It combines cheddar and Monterrey Jack cheeses with your favorite beer.
We published this dip recipe back in January of 2017. It was during a time when we were still trying to find our niche.
A lot has changed since then, so Kim and I decided to republish it with a fresh coat of paint, so to speak.
The recipe itself is fine, however, the post needed to be rewritten so the instructions would be easier to follow.
So, shall we get started on the dip?
How to Make Beer Cheese Dip:
To get started, you'll need to make a simple, bechamel. Don't be intimidated, it's just a fancier version of a blonde roux.
If you've thickened gravy with flour and butter, then you can do this. It's as simple as that!
First, melt the butter in a large skillet or medium saucepan. Heat the pan over medium-low heat.
Next, add the flour and whisk the mixture to combine them together. Then cook everything for three (3) to four (4) minutes. This will be the roux for your cheese dip.
After that, slowly add the beer and whisk in the mustard, garlic powder, and chipotle powder.
Now, continue to cook the ingredients for six (6) to eight (8) minutes or until all the alcohol is cooked out of the beer.
Afterward, add the half and half and heat the sauce until it begins to steam. Don't let it come to a boil! It's time to whisk in the cheese.
Last, sprinkle in both cheeses (a handful at a time). Keep whisking throughout the process so the cheese doesn't stick to bottom of the skillet.
Once all the cheese is gone, you're basically done. You can let the dip cook until it reaches a thickness you like. The longer it cooks, the thicker it will become. Just remember to keep stirring or whisking.
That's it, your done! Serve the beer cheese dip with chips or pretzels or whatever you desire.
Kim and I hope you enjoy the recipe and wish you all the best 🙂
How long does beer cheese dip last in the fridge?
Personally, I use the restaurant industry standard and say it will last three (3) days in your fridge. This is the usual, "hold," time for dairy based sauces.
Can beer cheese dip be frozen?
Absolutely, it can last at least two (2) weeks in your freezer. Just be sure to heat it slowly over low heat (or microwave on low) when your ready to eat it.
Don't forget to check out our Beer Cheese Dip web story!
Recipe Card with Ingredient Amounts and Instructions
Suggested Equipment
Ingredients
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- ½ cup beer
- 1 teaspoon Dijon mustard
- ¼ teaspoon garlic powder
- 1 teaspoon chipotle powder, adjust to taste
- 2 cups half and half
- 8 ounces sharp cheddar cheese, shredded off the block
- 4 ounces Monterey jack cheese, shredded off the block
- Salt, to taste
Instructions
- Melt butter in a large skillet over medium-low heat.3 tablespoons unsalted butter
- Add the flour, whisk to combine, and cook mixture for 3-4 minutes.3 tablespoons all-purpose flour
- Pour in the beer, mustard, garlic powder, and chipotle powder. Whisk to combine and let cook for 6-8 minutes.½ cup beer1 teaspoon Dijon mustard¼ teaspoon garlic powder1 teaspoon chipotle powder
- Add the half and half and heat until the half and half begins to steam but not boil.2 cups half and half
- Sprinkle in cheddar and Monterrey Jack cheeses and whisk until it melts. Continue process until all cheese has melted.8 ounces sharp cheddar cheese4 ounces Monterey jack cheese
- Continue to stir and heat until the cheese dip reaches desired thickness. Add salt to taste and serve with chips, pretzels, etc.
- Store any leftovers in an airtight container in the refrigerator for 3-5 days.
Nicole says
Must have! Big fan of anything that pair's well with carbs!
John says
Thank you, Nicole! Us too, this cheese dip is one of our favorite snacks. Have a great day 🙂
Nicole says
Must have! Big fan of anything that pair's well with carbs!
Sara says
I made this tonight to enjoy with some homemade soft pretzels... THANK YOU for finally helping me to break my long losing streak with making bechamel!!! Your instructions about the proper way to do a bechamel for this dip were invaluable, and it turned out quite delicious!
I used white cheddar + Trader Joe's bacon cheddar (instead of Monterey jack) because I had some in the fridge already and eliminated the chipotle because I'm not a fan of the flavor,
Although I was totally pleased with the taste of the finished result, the consistency of it was rather runny...do y'all have any suggestions for this? Would it maybe have made it thicker if I used less half and half (like 1 cup instead of 1 1/2)?
Thank you for sharing this recipe (and all those great bechamel-making tips); can't wait to try some of your other recipes!
John says
Thank you, Sara! I am so happy the dip turned out well for you. That's a great question! To make it thicker, you have a few different options to try.
You can use less half and half, or you can increase the amount of flour in the rue. Additionally, you can use heavy cream instead of half and half. It will increase the calories and fat, but the sauce will be richer. Lastly, you can also try a cornstarch and water mixture in the dip. It can be added right after you add the cheese. However, the texture may become like gelatin once it cools.
In closing, I am thrilled you liked the recipe and commented on the post. I hope these tips help. Have a lovely Tuesday!
Sara says
I made this tonight to enjoy with some homemade soft pretzels... THANK YOU for finally helping me to break my long losing streak with making bechamel!!! Your instructions about the proper way to do a bechamel for this dip were invaluable, and it turned out quite delicious!
I used white cheddar + Trader Joe's bacon cheddar (instead of Monterey jack) because I had some in the fridge already and eliminated the chipotle because I'm not a fan of the flavor,
Although I was totally pleased with the taste of the finished result, the consistency of it was rather runny...do y'all have any suggestions for this? Would it maybe have made it thicker if I used less half and half (like 1 cup instead of 1 1/2)?
Thank you for sharing this recipe (and all those great bechamel-making tips); can't wait to try some of your other recipes!