Homemade Beer Cheese Dip (With Heavy Cream!)
This beer cheese dip uses sharp cheddar cheese, Monterey Jack, beer, and heavy cream for a smooth dip perfect for soft pretzels!
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Servings: 3 cups
Ingredients
- 3 tablespoons salted butter
- 2 tablespoons all-purpose flour
- 1/2 cup beer
- 3/4 cup heavy cream
- 2 teaspoons Worcestershire sauce
- 1 teaspoon Dijon mustard
- 1/2 teaspoon garlic powder
- 2 cups shredded sharp cheddar cheese
- 1/2 cup shredded Monterey Jack cheese
- salt and pepper to taste
Instructions
- In a medium saucepan, melt butter over medium heat. Whisk in the flour and cook for 1–2 minutes until it reaches a golden paste.
- Slowly pour in the beer, whisking constantly. Gradually add the heavy cream, continuing to whisk until smooth.
- Stir in Worcestershire sauce, Dijon mustard, and garlic powder. Bring to a gentle simmer.
- Reduce heat to low and add shredded cheeses in small handfuls, stirring constantly until melted and smooth.
- Season with salt and pepper to taste. If needed, thin with additional beer or cream.
- Serve warm with pretzels, bread, or other dippers.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition
Serving: 3cups | Calories: 2163kcal | Carbohydrates: 30g | Protein: 74g | Fat: 193g | Saturated Fat: 117g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 47g | Trans Fat: 1g | Cholesterol: 568mg | Sodium: 2352mg | Potassium: 569mg | Fiber: 1g | Sugar: 8g | Vitamin A: 6386IU | Vitamin C: 3mg | Calcium: 2171mg | Iron: 2mg
Calories: 2163kcal
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