Creamy White Cheddar Beer Cheese Dip is a quick, delicious way to add flavor to simply prepared vegetables as part of a healthy meal. It is an easy appetizer, served hot, alongside soft pretzels or bread.
This recipe is made using sharp white cheddar cheese, Dijon mustard, garlic powder, cream cheese and your favorite beer, creating a flavorful, creamy dip for your ultimate enjoyment.
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This creamy white cheddar cheese beer dip is so versatile and full of flavor that you’ll want to taste it on everything. It is a wonderfully simple recipe to make if you wish to add more flavor to a low carb or keto meal.
Serve this delectable dip hot, with chips or soft pretzels, for a restaurant-style appetizer that will surely impress friends and family at your next gathering. Dress up sandwiches with a dollop of cheese beer dip to make lunchtime interesting.
Since this recipe requires beer as a main ingredient, it is does contain gluten; however, you may substitute a gluten free beer of your choice, such as Omission’s lager, to make this recipe completely gluten free.
Why This Recipe Works
This creamy white cheese beer dip requires only 15 minutes to prepare and 5 ingredients making it a quick, easy-to-follow recipe.
The sharpness of white cheddar cheese pairs perfectly with the malty flavor of beer. Choose your favorite high-quality cheddar and bottle of beer to create the dip of your dreams.
Use chips, toasted bread or pretzels for dipping, drizzle it over vegetables like broccoli and cauliflower, or add some on top of a burger for a pleasurable eating experience.
How To Make Beer Cheese Dip
Ingredients
- Use a high-quality sharp white cheddar cheese, like those from Wisconsin or Vermont.
- Stout and lagers tend to work best, but I made with Dogfish Head 60 Minute IPA and it was my favorite yet.
- You can add a pinch cayenne pepper or a few dashes of hot sauce if a spicier cheese is desired.
The entire recipe and instructions can also be found in the recipe card at the bottom of this post. You can also print the recipe from the card, if needed.
Prep!
Shred the white cheddar cheese and set 1/2 cup aside.
Chef’s Tip: pre-shredded, bagged cheese is not recommended for this recipe. It does not melt as nicely and often has a gritty texture from the added starches.
Preheat your broiler.
Chef’s Tip: you can skip placing the beer cheese under the broiler, however, the browning on top of the cheese does add a lot of flavor.
Create!
Add all but the 1/2 cup of the white cheddar cheese and cream cheese to a medium saucepan over medium-low heat. Cook until melted and smooth, stirring almost constantly to prevent it from burning on the bottom.
Chef’s Tip: be sure not to overheat the cheese or it could separate and break the sauce. When in doubt, lower the heat.
Whisk in the garlic powder, dijon mustard and beer (gradually) until evenly blended and smooth.
Transfer to a small cast iron skillet or baking dish and top with the reserved cheese.
Heat under the broiler until bubbly and starting to brown, watching very closely, about 1-2 minutes.
Present!
Remove and serve with soft pretzels, other dippables or on burgers and sandwiches.
Tips and Techniques
- Use a high-quality sharp white cheddar cheese, like those from Wisconsin or Vermont for the best flavor. Do not use pre-shredded bagged cheese as it does not melt as well and often contains starches which will make your cheese dip gritty.
- Stout and lagers tend to work best, but I have also made this recipe with Dogfish Head 60 Minute IPA and it was delicious.
- You can add a pinch cayenne pepper or a few dashes of hot sauce, if a spicier cheese is desired.
- You can skip placing the beer cheese under the broiler, however, the browning on top of the cheese does add a lot of flavor.
- Store extra beer cheese in an airtight container in the refrigerator. Use within 7 days for best results.
FAQ’s
What Beer Is Best For Beer Cheese?
Stouts and lagers tend to work best in beer cheese dips, however any beer that you enjoy can be used.
Does Beer Cheese Dip Contain Alcohol?
White beer cheese dip is made with alcohol, the majority of it cooks off, leaving very little alcohol behind.
More Dip Recipes
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Creamy White Cheddar Beer Cheese Dip
Ingredients
- 16 ounces white cheddar cheese (shredded, divided)
- 2 ounces cream cheese
- 1/2 teaspoon garlic powder
- 1 teaspoon dijon mustard
- 1/2 cup beer (can use gluten free, if needed)
- salt and pepper (to taste)
Instructions
- Preheat broiler.
- Add all but 1/2 cup of the white cheddar cheese and cream cheese to a medium saucepan over medium-low heat. When in doubt, lower the heat so the sauce doesn't "break." Cook, stirring frequently, until melted and smooth.16 ounces white cheddar cheese, 2 ounces cream cheese
- Whisk in the garlic powder, dijon mustard and beer until evenly blended and smooth, stirring almost constantly to prevent it from burning. Season with salt and pepper.1/2 teaspoon garlic powder, 1 teaspoon dijon mustard, 1/2 cup beer, salt and pepper
- Transfer the cheese mixture to a small oven proof skillet or baking dish and top with the reserved cheese.
- Heat under the broiler until bubbly and starting to brown, watching very closely, about 1-2 minutes.
- Remove and serve with soft pretzels, other dippables, or on burgers or sandwiches.
Notes
Tips and Techniques
- Use a high-quality sharp white cheddar cheese, like those from Wisconsin or Vermont for the best flavor. Do not use pre-shredded bagged cheese as it does not melt as well and often contains starches which will make your cheese dip gritty.
- Stout and lagers tend to work best, but I have also made this recipe with Dogfish Head 60 Minute IPA and it was delicious.
- You can add a pinch cayenne pepper or a few dashes of hot sauce, if a spicier cheese is desired.
- You can skip placing the beer cheese under the broiler, however, the browning on top of the cheese does add a lot of flavor.
- Store extra beer cheese in an airtight container in the refrigerator. Use within 7 days for best results.
Mary says
Thought there were a lot of unfavorable reviews here so I figured I’d add my own thoughts. Made this for NYE and it turned out great! I used cracker barrel white cheddar, shredded myself and it melted down just fine. I did a few minor tweaks based on some comments – I added 3 tbsp of cream cheese instead of two and melted them down on very low for about 10+ minutes. Once completely melted I added the garlic powder, mustard, .5 tsp Worcestershire sauce and about 1/8 cup of the beer. I whisked that in until completely combined, and then continued to add the beer in increments, stirring until completely combined each time. This created a super smooth texture and I didn’t feel like it was too liquid at all! Then I finished off with salt and pepper and I also added a half pound of cooked Italian sausage before putting it into the oven to broil. Everyone loved it!
K. spooner says
Sorry, this recipe was very bland even with the hot sauce. Didn’t look anything like the picture and after 20 minutes of stirring it still wasn’t creamy.
Lauren Vavala Harris says
Sorry you didn’t enjoy the recipe K. I’m not sure why melting cheddar and cream cheese didn’t turn out smooth for you. Of course mixing in the seasonings adds a little grain, but otherwise, without being there, I can’t say what possibly went wrong or how to prevent it. Sorry!
Cathy says
I saved this recipe in Pinterest waiting for the right opportunity to make it. I made it last night for a birthday party and being around Octoberfest I thought it would be perfect. It turned out beautifully and looked just like the picture. I thought it could use a little more zing to it though. I saw someone added Worchestershire sauce, which may help. I served it with Pretzel bread and broccoli and cauliflower and people ate most of it but to me it was kind of just like melted cheese.Any other suggestions to give a little more pop, maybe a dash or two of hot sauce?
Lauren Vavala says
Hi Cathy! You can definitely add a dash of hot sauce or Worcestershire. A sprinkle of cayenne or diced green chilies can also be added if you’re looking for a little more spice 🙂 This recipe is on my list to update when I can – I’ll definitely be sure to add more tips and variations.
Thanks!!
Claudia says
Hi! I tried this recipe and I although the taste was good it definitely doesn’t look like the picture. So I’m hoping some clarification will help.
When you are melting the cheese at first, do you also add in the cream cheese or is that supposed to wait until further in the end?
Also when it was all cooked the cheese was like chunky with a watery layer on the top. What was the cause of this?
I followed all measurements, beer, and cheese specifications.
Lauren Vavala says
Hi Claudia. Thanks so much for trying the recipe. I’m glad to hear that you enjoyed the flavor. From what you are describing, it sounds like the dip “broke” and the oil separated from the cheese which caused the watery later in top and chunkier texture. This can happen if heated too quickly and/or too high. It doesn’t ruin the flavor, as you noticed, but does make the texture unpleasant. Try lowering the heat some (all ovens and stovetops are different) next time and seeing how that works for you. Also, I do melt the cream cheese with the cheddar.
I hope this helps,
Lauren
Lora says
I understood it to not add the cream cheese too at the start too. Which is probably the reason the oil from the cheddar separated??
Linda W. says
Can this dip be made without the beer? I would hate to buy it and no one drink it.
Lauren Vavala says
Hi Linda! You could try adding milk instead of beer, but I’m not sure what the difference in measurements might be. Sometimes you can purchase single beers too.
Hope this helps a little.
– Lauren
Kimberly Karaffa says
Can you make this in a fondue pot?
Lauren Vavala says
Hi Kimberly. Yes, you should be able to make this in a fondue pot. It’s actually a great idea to keep the cheese warm if it won’t all be eaten right away 🙂
– Lauren
Pamela L. Moore says
This was awesome!!! Made it to dip soft pretzels in! Yum! thanks
Kari Donovan says
Do you think this could be made in a crockpot to stay warm?
Lauren Vavala says
Hi Kari, it should be just fine in the crockpot 🙂
Alysaun says
I’m not sure what went wrong… but this is a liquidy mess with congealed cheese in it. I even threw it back in the pot after broiling to try and salvage it. Really strange. And yes, I used high quality Cabot Vermont cheddar that I shredded myself. Really disappointed.
Lauren Vavala says
Hi Alysaun,
The problem is likely the temperature was too high. Cheese will separate and the sauce with break with too high temps. I have the temp written as medium, because that’s what I would call where I set my gas stovetop too, but I’m going to change it to medium-low and add a note to make sure not to overheat the cheese. So sorry it didn’t work out for you – it’s really good and I wish you could have used it.
– Lauren
Kim says
Delish! I doubled the recipe and only used 1/2 a cup of chicken broth instead of beer. Also for more flavor I added in a few drops of Worcester! 😋
Lynn says
The flavor is delicious, but the consistency is soup. The texture was not what I was hoping for. I made sure to shred my own fresh cheese but the dip is very liquidy.
Michelle says
We made this over the weekend and it was a total hit! My husband is really into beer so it was a recipe he was excited about making (and later bragging to his friends about)
FOODHEAL says
This dip sounds like a perfect match with roasted potatoes. I wish I could stand cheese, this would surely a recipe to try out.
Jacqueline Debono says
I love hot dips and I love baked cheese so this white cheddar beer cheese is totally calling my name. I’m also tempted to try it in a burger as you suggest. Sounds fantastic!
Leslie says
TOTALLY drooling over here! This recipe served with warm, freshly baked, pretzel bites is just pure heaven! This is perfection!
Kathryn says
This is my kind of snack! Love how fluffy these pretzels are and so easy to make. That cheese dip is making my mouth water and I need to try this recipe asap!
Beth says
This lovely yet so simple recipe reminds me of everything I used to like about Welsh rarebit but so much better with this high-quality cheese. Yum!
Veronika Sykorova says
This cheese dip is the best! I really enjoyed the addition of dijon mustard!
Nicoletta and Loreto Nardelli says
How come that we have never made a beer cheese dip?? This is going to change because this white cheddar beer cheese dip is not only quite easy to make, it also looks absolutely mouthwatering!
HEATHER PERINE says
Ok you had me at cheese. Or maybe it was beer? Going to make this for my next girls night with some hot pretzels. My friends are going to go nuts!!
Amanda Dixon says
I’m obsessed with this cheese dip! Between the white cheddar and beer, it has so much flavor, and I love how the broiler added those nice brown spots. It was such a fun weekend treat for us over a few drinks.