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–+ servings
savory beer cheese pretzel dip

Beer Cheese Dip for Pretzels

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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Appetizer
Cuisine American
Servings 8 servings

Equipment

  • 1 Medium saucepan
  • 1 Whisk
  • 1 measuring cup set
  • 1 Measuring spoons set
  • 1 Heatproof spatula
  • 1 serving bowl

Ingredients
  

  • 2 tablespoon unsalted butter
  • 2 tablespoon all-purpose flour
  • 1 cup whole milk room temperature
  • 1 cup beer preferably lager or ale; room temperature
  • 2 cup sharp cheddar cheese freshly shredded
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon Worcestershire sauce
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon smoked paprika
  • 1/4 teaspoon salt plus more to taste
  • 1/8 teaspoon ground black pepper
  • 1 pinch cayenne pepper optional

Instructions
 

  • Place the saucepan over medium heat and melt the butter until fully liquefied and foamy.
  • Add the flour to the butter and whisk constantly for 1–2 minutes until the mixture forms a smooth, lightly bubbling paste.
  • Slowly pour in the milk while whisking continuously until no lumps remain.
  • Gradually add the beer in a thin stream, whisking to create a smooth, slightly thickened sauce.
  • Stir in the Dijon mustard, Worcestershire sauce, garlic powder, onion powder, smoked paprika, salt, black pepper, and cayenne pepper if using.
  • Reduce the heat to low and cook, whisking frequently, for 2–3 minutes until the mixture is thick enough to coat the back of a spoon.
  • Add the shredded cheddar cheese in small handfuls, whisking after each addition until fully melted and smooth.
  • Taste the dip and adjust seasoning with additional salt or pepper as needed.
  • Transfer the beer cheese dip to a serving bowl and serve warm with pretzels.

Notes

For best results, use freshly shredded cheddar since pre-shredded cheese can make the dip grainy, and keep both the milk and beer at room temperature to help prevent curdling and ensure a smooth texture. If the dip becomes too thick, whisk in a tablespoon of warm milk or beer at a time until the desired consistency is reached, and if it separates slightly, vigorous whisking over low heat usually brings it back together. Choose a beer whose flavor you enjoy—mild lagers give a subtle taste, while IPAs and darker ales create a more pronounced, bitter edge—remembering that the flavor concentrates as it cooks. Keep the dip warm over very low heat or in a small slow cooker when serving, stirring occasionally to prevent a skin from forming on top.
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