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Pub-Style Beer Cheese Dip

A close-up of bubbling Beer Cheese Dip in a rustic bowl, topped with a golden-brown pretzel bite and sprinkled with parsley.
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A smooth and creamy beer cheese dip, perfect for soft pretzels and game day.

Ingredients

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  • 1/4 cup unsalted butter
  • 1/4 cup all-purpose flour
  • 2 cups milk
  • 1 cup dark beer (lager or stout recommended)
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 4 cups shredded sharp cheddar cheese
  • 2 cups shredded Gruyere cheese

Instructions

  1. Melt butter in a large saucepan over medium heat. Whisk in flour and cook for 1 minute, stirring constantly, to create a roux.
  2. Gradually whisk in milk until smooth. Bring to a simmer, stirring frequently, until the mixture thickens, about 5-7 minutes.
  3. Stir in the beer, Worcestershire sauce, garlic powder, salt, and pepper.
  4. Reduce heat to low. Add shredded cheeses in handfuls, stirring until each addition is melted and smooth before adding more. Continue until all cheese is incorporated and the dip is creamy. Do not boil.
  5. Serve immediately with soft pretzels.

Notes

  • For a smoother dip, you can use sodium citrate instead of a roux. Whisk 1-2 tablespoons of sodium citrate into 3 cups of milk and beer mixture before adding cheese.
  • This dip can be made ahead and reheated gently on the stovetop or in a slow cooker on the “warm” setting. Stir frequently to prevent scorching.
  • Experiment with different beers to find your favorite flavor profile. A malty lager or a rich stout works well.
  • This recipe is a great base for a cheese board.

Nutrition

Find it online: https://carlacooking.com/beer-cheese-dip-for-pretzels/