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Overhead view of creamy white cheddar beer cheese dip in a black cast iron pan on a wood background with part of a plate of soft pretzels behind it
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4.38 from 16 votes

Creamy White Cheddar Beer Cheese Dip

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.
Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Course: Appetizer
Cuisine: American, Gluten Free, Low Carb
Diet: Gluten Free
Servings: 8 servings
Calories: 260kcal
Author: Lauren Harris

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.

Video

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.
 
** Nutritional information is an estimate and may vary.

Nutrition

Serving: 1serving | Calories: 260kcal | Carbohydrates: 2g | Protein: 15g | Fat: 21g | Saturated Fat: 13g | Cholesterol: 67mg | Sodium: 383mg | Potassium: 65mg | Sugar: 1g | Vitamin A: 663IU | Calcium: 416mg | Iron: 1mg