Homemade Beer Cheese Dip (With Heavy Cream!)

ByJamie Posted onJanuary 10, 2025January 10, 2025 Updated onJanuary 10, 2025

Thanks to the heavy cream, this beer cheese dip is rich, flavorful, and perfect for soft pretzels! This recipe calls for freshly shredded sharp cheddar cheese and Monterey Jack. If you’re looking for a yummy appetizer dip for game day, this one is it!

Beer cheese dip in a bowl with soft sourdough pretzels surrounding it.

When I created my sourdough pretzel recipe, I only had one companion in mind: BEER. CHEESE. DIP. Because, of course, right?

This recipe is perfect for Super Bowl parties (any party, really), game day, potlucks, or just as an afternoon snack. It calls for about half a can of beer, so if you’re a beer drinker, you’ll get to enjoy a cold one as you make this dip!

It all comes together rather quickly. I recommend shredding the cheese ahead of time because once the pot is hot, the dip is ready quite fast. You don’t want to waste precious time shredding the cheese as the rest of the ingredients sit on the stove!

Bowl of beer cheese dip with soft pretzels surrounding it.

Looking For More Appetizer Recipes? Check These Out!

Ingredients

Salted Butter – Unsalted butter also works here, you’ll just want to make sure to add a bit more salt when adding it to the dip at the end.
All-Purpose Flour – You’ll add this in as you melt the butter. The flour helps thicken up the dip.
Beer – A light beer such as a pilsner or lager works best here.
Heavy Cream – This keeps the beer cheese ultra smooth and creamy! You can use whole milk instead in a pinch.
Worchestershire Sauce – Just a little of this goes a long way.
Dijon Mustard – Again, just a tad here.
Garlic Powder – I’d recommend garlic powder, but garlic salt can work–you’ll just want to add less salt when adding the salt and pepper.
Sharp Cheddar Cheese – Go for block cheese. *Freshly* shredded cheese is a must for this cheese to be smooth and creamy.
Monterey Jack Cheese – Again, block Monterey Jack cheese that’s freshly shredded.
Salt and Pepper – Salt and pepper the dip to taste.

Step-By-Step Instructions on How to Make Beer Cheese Dip

1. Prepare your ingredients:
Start by shredding your sharp cheddar and Monterey Jack cheeses. Having your ingredients measured and ready will make the cooking process smoother.

2. Make a roux:
In a medium saucepan, melt the butter over medium heat. Once melted, whisk in the flour and cook for about 1–2 minutes, stirring constantly, until the mixture is golden and bubbly. This helps eliminate the raw flour taste.

3. Add the liquids:
Slowly pour in the beer while whisking to combine. Once incorporated, gradually add the heavy cream while whisking continuously to create a smooth mixture.

4. Season and flavor:
Add the Worcestershire sauce, Dijon mustard, and garlic powder. Whisk to combine and let the mixture come to a gentle simmer, thickening slightly.

5. Melt the cheese:
Reduce the heat to low and add the shredded sharp cheddar and Monterey Jack cheeses a handful at a time. Stir constantly to ensure the cheese melts evenly and the sauce stays smooth.

6. Adjust seasoning:
Taste the dip and add salt and pepper as needed. If the dip seems too thick, you can thin it out with a splash of beer or cream.

7. Serve warm:
Transfer the beer cheese dip to a serving bowl or keep it warm in a small slow cooker. Serve with pretzels, bread, or your favorite dippers.

Five sourdough soft pretzels on a wooden cutting board with a bowl of beer cheese dip next to them.

Storage

This dip is best served immediately, but if you have leftovers, store them in an airtight container in the fridge for up to 3 days. Reheat over medium heat on the stove, whisking continuously. If the dip is too thick, thin it out with a bit of milk or heavy cream.