Beer Cheese (Soft Pretzel Cheese Dip/Spread)
(5 votes, average: 4.80 out of 5)
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This beer cheese dip is easy to make and goes great with soft pretzels! Keep refrigerated and enjoy up to 1 week.
- Prep Time: 5
- Cook Time: 10
- Total Time: 15
- Yield: 2 cups 1x
- Category: Dip/Sauce
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
3 Tbsp unsalted butter
3 Tbsp all purpose flour
3 cloves of garlic, pressed
1 12-oz bottle light lager beer, room temperature is ideal
1/2 tsp fine ground sea salt
1/2 tsp fine ground black pepper
1/2 Tbsp dijon mustard
1 tsp Worcestershire
1 tsp hot sauce (Tabasco or Frank's Red Hot)
8 oz. sharp cheddar cheese, grated
1/4 cup heavy cream or half & half
Instructions
- Melt butter in a medium sauce pot over medium heat.
- Wisk in flour and sauté about 1 minute (Do not walk away).
- Stir in garlic and sauté 1 more minute, stirring constantly.
- Whisk in beer slowly, a couple Tbsp's at a time, simmer about 2 minutes.
- Then whisk in salt, pepper, mustard, Worcestershire, and hot sauce, continue stirring a couple more minutes until the sauce begins to thicken and simmer.
- Now, add the cheese, a little bit at a time and continue to simmer about another 4 minutes, stir until smooth and thickened up a bit.
- Finally, whisk in heavy cream and adjust salt and pepper if need be.
- Transfer to a serving bowl, let cool for a few minutes and enjoy warm or cold!
Notes
Beer cheese can be served warm, room temperature or cold. If dipping warmed is better, if using as a spread, cold is good.Â
