The perfect Beer Cheese Dip for Pretzels, combining Swiss and cheddar cheeses with the robust flavor of beer for an irresistible dip. This easy-to-make dip is a crowd-pleaser at parties, game nights, or when you're craving a savory treat with your favorite pretzels.
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Pretzel Beer Cheese Dip In Under 30 Minutes
Create a delicious Beer Cheese Dip at home in under 30 minutes, perfect for elevating your Super Bowl party or any gathering!
This easy-to-make dip combines the rich flavors of garlic, onion, Dijon mustard, and Worcestershire sauce with melted Swiss and sharp cheddar cheeses, milk, and butter for a creamy texture.
The addition of beer infuses a unique taste that's sure to impress adults at any event.
While it's not suitable for kids due to the alcohol content, it's a hit among adults and pairs wonderfully with big, soft pretzels or as a topping for baked potatoes. Try this crowd-pleasing recipe and discover your new go-to party dip!
🥘 Ingredients
As unique as this dip tastes, the ingredients are all common and readily available in grocery stores everywhere. You might even have all of these items sitting at home right now!
- ¼ cup Butter - Cooking the spices in fat first opens up a ton of flavor!
- ¼ cup All-Purpose Flour - Flour acts as a thickening agent.
- Seasonings- A ½ teaspoon of garlic and onion powder and ⅛ teaspoon of cayenne powder make the beer cheese rich and flavorful with a subtle kick.
- 1 cup Milk - Whole milk makes this delicious dip even creamier!
- ½ cup Beer - Your favorite brand, or whatever you have on hand, will be perfect for this!
- ½ tablespoon Dijon Mustard - This is one of the most versatile mustards around and adds a nice tang.
- 1 teaspoon Worcestershire Sauce - Worcestershire adds a delicious depth of flavor.
- 2 cups Sharp Cheddar Cheese (grated) - Don’t buy the prepackaged stuff, it has preservatives to prevent it from melting. Grate your own at home!
- 1 cup Swiss Cheese (grated) - You can also use a creamy Gruyere in this recipe.
*Be sure to see the recipe card below for ingredients, amounts & instructions!*
📖 Variations
- Bacon - Drop in some crispy bacon pieces when the cheese is nearly done. Or for a more prominent taste, use the bacon grease instead of butter in the first step.
- Smoked Gouda - You can experiment with the cheeses in this recipe until you find your favorites. There are many different versions out there; some even include cream cheese!
- Hot Sauce - I always like to include an option for spicy food fans. If you want to crank up the heat, try adding a hot sauce! I would recommend a jalapeño based version, but you can experiment to find one you love.
- Non-Alcoholic Beer - Do you want all the flavors of beer without the alcohol? Buy the non-alcoholic version! If someone at your party doesn’t drink, this is a great compromise, and no one has to miss out on this delicious dish.
🔪 How To Make Cheese Dip For Pretzels
With only 4 steps, there’s nothing to it! Pull out a saucepan, a silicone whisk, and measuring cups, and get started.
- Melt. First, melt ¼ cup butter in a saucepan over medium heat.
- Add flour and seasonings. Next, dump ¼ cup all-purpose flour, ½ teaspoon garlic powder, ½ teaspoon onion powder, and ⅛ teaspoon cayenne pepper into the melted butter and stir. Cook for 1 to 2 minutes to eliminate the flour taste.
- Add liquids. Then, pour in the first ¼ cup milk and continue adding in small amounts up to 1 cup total. Continually whisk until the sauce base is smooth. Follow that with ½ cup of beer. Then, mix in ½ tablespoon Dijon mustard and 1 teaspoon Worcestershire sauce until it’s very smooth. Bring everything to a low boil.
- Mix and serve. Finally, when it begins to boil, turn the heat down to low and stir in 2 cups of grated sharp cheddar and 1 cup of grated Swiss cheese. Continue stirring until melted. Then, remove it from the burner and serve immediately.
This cheese will be a hit on any occasion and can be served on big, soft pretzels or as a sauce for hamburgers on pretzel buns. If serving as a dip, garnish with green onions or a sprig of parsley. Enjoy!
💭 Angela's Pro Tips & Recipe Notes
- Freshly Grated Cheese for Melting: Opt for grating your cheese rather than using pre-packaged grated cheese. Freshly grated cheese from a block tends to melt more smoothly and offers a richer flavor due to the lack of anti-caking additives in pre-grated varieties.
- Fondue Pot for Serving: Keep your beer cheese dip warm and inviting by serving it in a fondue pot. This not only maintains the perfect temperature but also adds an element of fun and variety to your serving setup. Arrange an assortment of dippables around the pot for guests to enjoy. Alternatively, a crockpot can serve a similar purpose if you have access to an outlet.
- Beer Selection by Taste: Tailor the dip to your taste preferences by choosing the right beer. Dark beers will impart a robust, deeper flavor, while light beers are subtler and less pronounced. Both types work well in the recipe, so select based on your desired flavor profile.
- Smooth Consistency: For a velvety smooth dip, consider adding a small amount of cream or milk. Start with a tablespoon and add more as needed until you reach the desired consistency. This will make the cheese dip creamier and easier to dip your pretzels into.
- Spice It Up: If you enjoy a bit of heat, add diced jalapeños, a dash of cayenne pepper, or a spoonful of your favorite hot sauce to the cheese dip. This will give it an extra kick that pairs wonderfully with the saltiness of the pretzels.
🥡 Storing & Reheating
Keep leftover beer cheese in an airtight container in the fridge for 3 to 4 days.
If you put the beer cheese dip in an airtight container it will last 4 to 6 months in the freezer. If you prefer, you can also freeze the cheese in a heavy-duty plastic bag.
Reheating
I prefer reheating cheese dip on the stove. If frozen, thaw it overnight in the fridge before pouring it into a saucepan.
Cook over low heat, stirring often, until the desired temperature. If it’s too thick, add milk or beer.
You can also reheat it in the microwave. Set your power to 50 or 60% and cook in 30-second intervals until hot. Stir between each interval, and add liquid as needed.
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❓ Recipe FAQs
Like the tip above mentions, dark beer will give your cheese a stronger taste. Dark beers could be stouts or malts, among others. There are a lot of great German-style beers that fall under this category.
The roasted grains in the dark beer give it the color and stronger taste. Light beers mean a lighter flavor. Examples of these are IPAs and ales or a pale lager. Basically, the perfect beer is the one that tastes best to you!
I love eating this with soft pretzels, but you could also spread it on other types of bread, crackers, baked potatoes, sliders, brats, or broccoli florets. And I think it goes without saying that a cold beer would also be great with this.
If you’re feeling creative, try making a sandwich of beer cheese and strips of bacon with caramelized onions. Or make mac and cheese. Be creative! I always think the best way to decide what to serve with something is to taste it!
🥘 More Tasty Dips!
- Rotel Dip - A zesty blend of melted cheese and spicy tomatoes, perfect for tortilla chips or as a topping.
- French Onion - Creamy, savory mix of caramelized onions and sour cream, ideal for chips or vegetable sticks.
- Spinach Artichoke - A rich, creamy concoction of spinach and artichokes baked with cheese for a warm, comforting appetizer.
- The Best 7 Layer Dip - Colorful, layered fiesta of beans, guacamole, sour cream, cheese, and more, perfect for dipping during game days or parties.
- Lobster Artichoke Dip - A luxurious dip combining tender lobster meat and artichokes in a creamy, cheesy base, perfect for special occasions.
- Cajun Dipping Sauce - Spicy and tangy sauce with a Cajun kick, great for dressing up shrimp, chicken, or fried foods.
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📖 Recipe Card
Cheese Dip For Pretzels
Ingredients
- ¼ cup butter
- ¼ cup all-purpose flour
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ⅛ teaspoon cayenne powder
- 1 cup milk
- ½ cup beer (your favorite brand)
- ½ tablespoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 2 cups sharp cheddar cheese (grated)
- 1 cup Swiss cheese (grated, or use Gruyere)
(Note: 2x or 3x only changes the ingredient list)
Instructions
- In a saucepan over medium heat, melt the ¼ cup butter.
- Once the butter has melted, add the ¼ cup all-purpose flour and seasonings (½ teaspoon garlic powder, ½ teaspoon onion powder, ⅛ teaspoon cayenne powder). Stir for 1-2 minutes to cook off the flour taste.
- Whisk in the first ¼ cup of milk. Continue adding milk in small increments until the sauce base is smooth, whisking each time, followed by the ½ cup beer. Then, whisk in the ½ tablespoon Dijon mustard and 1 teaspoon Worcestershire sauce until smooth and bring the mixture to a low boil.
- Once boiling, reduce the heat to low and stir in the grated 1 cup Swiss cheese and 2 cups sharp cheddar cheese until melted. Remove from heat and serve immediately.
Notes
- For an extra smooth sauce, grate a block of cheese. Pre-grated cheese has additives that keep it from melting properly.
- Use a fondue pot or a small crockpot to serve the cheese dip to keep it warm!
- A dark beer will have a more pronounced taste while a light beer will be less noticeable, it is a personal preference and either will work in this recipe.
Anonymous says
Can I make the day before and reheat it?