Quick & Creamy Stovetop Beer Cheese Dip
Make this smooth, pub-style beer cheese dip on the stovetop in under 15 minutes. It is perfect for game days and serving with soft pretzels.
- Prep Time: 10 min
- Cook Time: 5 min
- Total Time: 15 min
- Yield: About 2 cups
- Category: Appetizer
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 tablespoon unsalted butter
- 1 tablespoon all-purpose flour
- 1/2 cup beer (lager or pale ale recommended)
- 1/2 cup whole milk
- 8 ounces sharp cheddar cheese, shredded
- 4 ounces Monterey Jack cheese, shredded
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- Pinch of cayenne pepper (optional)
Instructions
- Melt the butter in a medium saucepan over medium heat.
- Whisk in the flour and cook for one minute, stirring constantly to create a roux.
- Slowly pour in the beer while whisking continuously until the mixture is smooth. Cook for two minutes, stirring until the mixture thickens slightly.
- Reduce the heat to low. Gradually add the milk, stirring until fully incorporated.
- Add the shredded cheddar and Monterey Jack cheeses, a handful at a time, stirring constantly until each addition is melted and smooth before adding the next batch. Do not let the mixture boil.
- Once all the cheese is melted and the dip is velvety, stir in the salt, pepper, and cayenne pepper, if using.
- Remove from heat and serve immediately with pretzels or vegetables.
Notes
- Shred your own cheese from a block for the smoothest texture; pre-shredded cheese contains anti-caking agents that can make the dip grainy.
- If the dip becomes too thick while serving, stir in one tablespoon of warm milk or beer to reach your desired consistency.
- For a smoked beer cheese variation, add 1/4 teaspoon of smoked paprika with the seasonings.
Nutrition
- Serving Size: 1/4 cup
- Calories: 210
- Sugar: 1
- Sodium: 350
- Fat: 17
- Saturated Fat: 10
- Unsaturated Fat: 7
- Trans Fat: 0.5
- Carbohydrates: 3
- Fiber: 0
- Protein: 12
- Cholesterol: 45
