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Beer Cheese (Soft Pretzel Cheese Dip/Spread)

This beer cheese dip is easy to make and goes great with soft pretzels! Keep refrigerated and enjoy up to 1 week.

  • Author: Katia
  • 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

  1. Melt butter in a medium sauce pot over medium heat.
  2. Wisk in flour and sauté about 1 minute (Do not walk away).
  3. Stir in garlic and sauté 1 more minute, stirring constantly.
  4. Whisk in beer slowly, a couple Tbsp's at a time, simmer about 2 minutes.
  5. Then whisk in salt, pepper, mustard, Worcestershire, and hot sauce, continue stirring a couple more minutes until the sauce begins to thicken and simmer.
  6. 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.
  7. Finally, whisk in heavy cream and adjust salt and pepper if need be.
  8. Transfer to a serving bowl, let cool for a few minutes and enjoy warm or cold!

Equipment

Notes

Beer cheese can be served warm, room temperature or cold.  If dipping warmed is better, if using as a spread, cold is good. 

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