Beer Cheese Dip
This rich, creamy beer cheese dip is packed with bold cheddar flavor and the perfect hint of beer for that irresistible pub-style taste. Serve it up with soft pretzels, bread, or veggies!
Servings: 10 servings
Ingredients
- 3 tablespoons cornstarch
- 12 oz. sharp cheddar shredded (about 3 c.)
- 1 (12-oz.) bottle lager or blonde ale
- 1 (5-oz) can evaporated milk
- 1 tablespoon Dijon mustard
- 2 teaspoons Worcestershire sauce
- ½ teaspoon ground paprika
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- 1 pinch cayenne pepper optional
- ¼ teaspoon salt optional
Instructions
- Prep cheese: Place 3 tablespoons cornstarch and 12 oz. sharp cheddar (shredded) in a mixing bowl. Mix well until cheese is coated. Set aside.
- Simmer liquids: Place 1 (12-oz.) bottle lager and 1 (5-oz) can evaporated milk in a medium saucepan. Whisk in 1 tablespoon Dijon mustard, 2 teaspoons Worcestershire sauce, ½ teaspoon ground paprika, ½ teaspoon onion powder, ½ teaspoon garlic powder, 1 pinch cayenne pepper and ¼ teaspoon salt. Bring to a simmer over medium-high heat.
- Melt in cheese: Reduce heat to medium-low. Slowly stir in shredded cheddar cheese using a wooden spoon, allowing cheese to melt into liquid. Avoid increasing heat, or else sauce may split. Do not overcook or sauce will become pasty. Do not undercook or cheese will not have melted sufficiently.
- Finish and serve: Check for seasoning, adjust to taste. If sauce is too thick, thin with a little warmed half-and-half, heavy cream or whole milk. Serve sauce warm with pretzels, bread or vegetable sticks.
Notes
Ingredient notes
- Use sharp cheddar – Shred it yourself for the best melt. Pre-shredded cheese can make the dip grainy.
- Cornstarch is key – Helps thicken the dip and prevents clumping. Don’t skip it!
- Choose the right beer – Lager or blonde ale works best. Avoid IPAs (too bitter) and stouts (too heavy).
- Evaporated milk = extra creamy – It won’t separate like regular milk might. Half-and-half or whole milk work too, but heat carefully.
- Seasoning balance – Worcestershire, mustard, and spices add depth. Taste before adding extra salt!
Recipe tips
- Low and slow – Keep the heat at medium-low when adding cheese to prevent it from getting grainy or oily.
- Add cheese gradually – Stir in a handful at a time for the smoothest texture.
- Adjust consistency – Too thick? Stir in a splash of warmed half-and-half or milk. Too thin? Keep stirring over low heat.
- Keep it warm – The dip thickens as it cools. Use a small slow cooker or keep it on low heat and stir occasionally.
Storage tips
- Make ahead – Prep up to a day in advance, store in the fridge, and reheat gently on the stove with a splash of milk.
- Leftovers – Store in an airtight container in the fridge for up to 4 days.
- Reheat carefully – Warm on low heat, stirring constantly. Add a little milk if needed to restore creaminess.
- Freezing not recommended – The texture will separate and become grainy. Best made fresh!