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Easy 15-Minute Stovetop Pub-Style Beer Cheese Dip

A scoop of hot, gooey beer cheese dip being lifted, showing long, melted cheese strings stretching from the main dish.
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Make this ultra-creamy, sharp cheddar beer cheese dip on the stovetop in 15 minutes or less. It is the ultimate game day appetizer, perfect for dipping soft pretzels.

Ingredients

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  • 1 tablespoon unsalted butter
  • 1 tablespoon all-purpose flour
  • 1 cup lager beer (like a standard American lager)
  • 8 ounces sharp cheddar cheese, shredded
  • 4 ounces Monterey Jack cheese, shredded
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon garlic powder
  • Pinch of salt and black pepper

Instructions

  1. Shred your cheeses if they are not pre-shredded. Set aside.
  2. In a medium saucepan over medium heat, melt the butter.
  3. Whisk in the flour to create a smooth paste (a roux). Cook for one minute, stirring constantly.
  4. Slowly pour in the beer while whisking continuously to prevent lumps. Bring the mixture to a gentle simmer, stirring until it thickens slightly, about 3 to 4 minutes.
  5. Reduce the heat to low. Add the shredded cheeses one handful at a time, stirring until each addition is fully melted and smooth before adding the next batch. Do not allow the mixture to boil.
  6. Stir in the Dijon mustard, garlic powder, salt, and pepper. Mix until fully combined and creamy.
  7. Serve the beer cheese dip immediately with soft pretzels, chips, or vegetables.

Notes

  • Use a beer that you enjoy drinking; the flavor will transfer to the dip. Avoid overly hoppy or bitter beers for a smoother taste.
  • Shredding cheese from a block melts better than pre-shredded cheese, which contains anti-caking agents.
  • If the dip becomes too thick while sitting, stir in a splash more beer or milk over low heat until you reach your desired consistency.

Nutrition

Find it online: https://dishicious.com/easy-15-minute-beer-cheese-dip/