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.
This post contains affiliate links. See our Disclosure Statement for more information.
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
Love this Creamy White Cheddar Beer Cheese Dip recipe? Follow me on Pinterest, Instagram, and Facebook for more!
If you try this recipe, please leave a comment and star rating. I would really appreciate it!
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.
