Ingredients
- 4 tablespoons (57 grams) unsalted butter
- 1/4 cup (32 grams) all-purpose flour
- 1 cup whole milk
- 2/3 cup wheat beer
- 2 teaspoons Worcestershire sauce
- 1/2 teaspoon Dijon mustard
- 3/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon smoked paprika
- 1/2 teaspoon kosher salt
- 1 1/2 cups freshly grated sharp cheddar cheese
- 1/2 cup freshly grated smoked gouda cheese
Directions
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Melt the butter in a medium saucepan over medium heat. Add the flour, and whisk together until a thick and clumpy paste (roux) forms and the raw flour cooks out, about 1 minute.
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Gradually whisk in the milk. Continue whisking until it slightly thickens, about 1 minute. Reduce heat to low and whisk in the remaining ingredients.
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Remove the cheese dip from heat and pour into a serving dish. Allow to cool slightly to thicken. Serve warm.
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Cover and store leftovers in the refrigerator for up to 1 week. Heat over stovetop or in the microwave before serving again.
It is so rare that even when I follow a recipe to the T, the finished product looks EXACTLY like the recipe pictures. But this does, and it tastes awesome. My husband: “These are SO good!” Paired with a spicy beer cheese, of course!
ABSOLUTELY DELICIOUS!!!! I’ve tried so many beer cheese recipes and this is by far the BEST one!
So happy you loved it, Karey!
Can’t wait to try this! After it is made, could you put it in a crockpot to keep warm?
Thank you!
Hi Ali! We haven’t tried that, so I can’t say for sure! If it gets too hot, the beer cheese dip might separate slightly, so just keep an eye out for that and give it a good whisk to bring it back together if this occurs. Let us know what you think once you’ve tried this delicious dip!
Excellent dip!! I did use a citrus beer and next time I’ll try a beer without citrus as it does give off the citrus flavor. My one question is can I freeze this dip?
Hi Taylor! We are so happy to hear that you enjoyed this beer cheese! We haven’t tried freezing this dip, but I don’t think it would freeze well as dairy often separates when thawed. It will keep for up to a week in the fridge, though. Of course, feel free to give freezing it a try and let us know how it goes!
1000% deliciious! I’ve used all types of cheeses and beers (whichever can my husband does not like) and it turns out amazing! Not grainy, smooth, and fantastic with these pretzels. Making them now by request of my guests tonight. Thank you, Tessa!!
They came out great! First time using a lye bath and the results are as advertised. Dark chewy pretzels. It seemed to me that recipe needed more water so I added until dough was stiff.
Glad the pretzels were as good as you hoped, Herb!
This is the best cheese dip I’ve EVER had. It’s super creamy and chock full of flavor. I love the addition of smoked gouda too, so delicious! My husband and I literally stood right over the stovetop and dipped our freshly baked pretzels into the cheese straight from the pan, it was just too good to spend any extra time putting it into a regular bowl and sitting down haha! I used Weihenstephaner, and it was the perfect lighter beer. I tried using Guinness in a previous batch and didn’t prefer how strong the beer flavor was, but other readers might like that! 🙂
So happy you loved this recipe, it’s a favorite of mine too!