Whether it’s fondue night or game day, this beer cheese dip for pretzels will have all of your guests talking! A flavorful dip made of all the right seasonings and your favorite beer is the perfect appetizer for any adult get-together!
Make the best cheese dip for pretzels at home with this easy and flavorful recipe!
Beer cheese conjures up images of breweries and bars, but you can get an even better version in the comfort of your own home! The ingredients are very common, and it won’t even take half an hour to pull it together.
This will definitely take your Superbowl party to the next level. Even if you’re not a beer drinker, this unique dip filled with garlic, onion, Dijon mustard, and Worcestershire sauce will have you cheering for your team with a little extra enthusiasm.
Melted Swiss and sharp cheddar cheeses combined with milk and butter turn a flavored dish into a creamy one. And of course, it’s the beer that adds that little something extra.
To answer any lingering question, no, this isn’t a kid-friendly dish. While some of the alcohol will burn off during cooking, not all of it will. Plus, they’re not likely to be interested in the flavor- but the adults definitely will be!
I made this for a friend’s cookout birthday party and received rave reviews. My husband is also a big fan!
Whether you like big, soft pretzels or want to drizzle it over a baked potato, try this recipe! You might just find a new favorite.
❤️ Why You'll Love This Recipe!
Put it on anything! It’s versatile, and perfect for dipping veggies, bread, crackers, or chips!
Great for parties! Make plenty for all your guests because they will keep coming back for more!
It's unique! It’s not your usual appetizer and you can tell everyone it’s homemade!
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!*
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.
🔪 Step-by-Step Instructions
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 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 grated sharp cheddar and 1 cup 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 Tips & Recipe Notes
- Grate your own cheese vs. buying it grated. Packaged pre-grated cheeses typically have additives that prevent it from melting thoroughly. And in my opinion, block cheese has more flavor.
- Serve beer cheese dip in a fondue pot! It’s a great way to keep it warm. You can even set it up with plates of different things to dip if you want variety. You can also use a crock pot if you have somewhere to plug it in.
- Use dark or light beer depending on flavor preference. For a more pronounced taste, dark beer is the one for you. But if you prefer something less noticeable, go for something light. Either will work in this recipe.
🥡 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 Cheese Dip For Pretzels
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.
🥘 More Tasty Dips!
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!
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Cheese Dip For Pretzels
- In a saucepan over medium heat, melt the butter.¼ cup butter
- Once the butter has melted, add the flour and seasonings (garlic powder, onion powder, cayenne powder). Stir for 1-2 minutes to cook off the flour taste.¼ cup all-purpose flour, ½ teaspoon garlic powder, ⅛ teaspoon cayenne powder, ½ teaspoon onion powder
- 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 beer. Then, whisk in the Dijon mustard and Worcestershire sauce until smooth and bring the mixture to a low boil.1 cup milk, ½ cup beer, ½ tablespoon Dijon mustard, 1 teaspoon Worcestershire sauce
- Once boiling, reduce the heat to low and stir in the grated Swiss and cheddar cheese until melted. Remove from heat and serve immediately.2 cups sharp cheddar cheese, 1 cup Swiss cheese
- 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.
Angela is an at home chef that developed a passion for all things cooking and baking at a young age in her Grandma's kitchen. After many years in the food service industry, she now enjoys sharing all of her family favorite recipes and creating tasty dinner and amazing dessert recipes here at Bake It With Love!