Beer Cheese Dip | Swanky Recipes (2024)

Making Beer Cheese Dip is super easy. Plus, it’s a great appetizer to serve for parties like the holidays, football games, March Madness basketball games, baseball games, tailgating, Father’s Day, and so much more. Made with freshly shredded monterey jack cheese, milk, beer, and spices, this cheese dipping sauce is the perfect appetizer to indulge in frequently. This pale yellow and white cheese sauce is exclusively made without Velveeta cheese and packs a bold beer taste.

Best thing about this recipe is that it can be used over a large variety of food. Did you know this creamy dip can also be poured over your next dish of loaded nachos, carne asada tacos, baked potatoes and hot or cold veggies such as broccoli? Get creative and pour some leftovers on your next serving of wings, Air Fryer Steak Bites or on your hamburger, chicken, turkey, ham or beef sandwich.

How to Make Beer Cheese Dip

1. Melt butter in medium saucepan over medium-low heat.
2. Add flour. Whisk for 1-2 minutes.
3. Gradually stir in milk.
4. Whisk until the mixture is smooth.
5. Pour in beer.
6. Whisk until smooth.
7. Stir in mustard, paprika, onion, garlic powder, salt, and jalapenos.
8. Turn heat to low.
9. Stir in room temperature freshly shredded cheese.

A few key points worth mentioning prior to making this. Use block cheese, shredded yourself, make sure cheese is at room temperature when you add it and do not exceed a medium-low heat.

Beer Cheese Dip Ingredients

BEER: I use HopSlam Ale but any good ale or IPA which is hoppier will do.

BUTTER: You’ll need to make a roux made of butter and flour to ensure the cheese sauce is smooth and not lumpy. A roux works perfectly and the butter adds a richness to the base.

FLOUR: Don’t forget this step. Use all-purpose flour and melted butter to make the roux. Stir the hot mixture constantly to prevent it from burning. Cook it for 1-2 minutes to remove any raw flour taste.

MILK: Use a whole milk, half and half, or heavy cream. The liquid in combination with beer will add a nice velveting smooth texture to the cheese once it melts and make it a sauce.

CHEESE: Buy monterey jack cheese in the block form. Shred it and allow it to come to room temperature before melting it into the saucepan. Buying pre shredded cheese comes with a coat of starches that will not melt well so I do not recommend using this variety. Monterey jack cheese is noted for its mild flavor and slight sweetness that pairs deliciously with a hoppy ale beer.

SPICES: For this recipe, I use spices I like such as mustard powder, paprika, garlic, onion, and salt. Adding salt brings out the flavor of the cheese so adjust it as desired. In addition, to add some heat, a freshly chopped or sliced jalapeno adds the perfect amount of spice but feel free to experiment with different peppers, or hot spices such as red pepper flakes, or chili sauce/paste.

Making a Roux for the Sauce

Do I need to make a roux to make this dip?

Yes. I have made this recipe a few times without a roux using a variety of different melting cheeses and I had varied results that included curdled cheese, and a batch where the liquids separated from the cheese. In addition, I also lowered the temperature of the stovetop and still wasn’t able to make it work.

A roux is easy to make. It’s the base for many sauces and soups and will ensure that the dipping sauce is smooth and well, a sauce that looks like a cheese sauce.

To make the roux, simply combine melted butter and flour and whisk it over medium-low heat for 1-2 minutes. Next, slowly pour in a little milk at a time, whisking to combine after each addition. Once the thickness of it thins, whisk in the remaining liquid such as the milk and beer.

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