Beer Cheese (Soft Pretzel Cheese Dip/Spread)

4.86 from 7 votes

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. Best served room temperature or just warm.

Prep Time3

Cook Time12

Total Time15

Course: Appetizer, Dip/Sauce, Side

Cuisine: American

Keyword: beer cheese, game day, pretzel dip

Servings:

Calories: 172kcal

Author: Katia

Equipment

Ingredients

3 Tbsp unsalted butter
3 Tbsp all purpose flour
3 cloves garlic pressed
12 oz bottle light lager beer *See Note below room temperature is ideal
1/2 tsp fine ground sea salt
1/2 tsp fine ground black pepper
1/4 tsp sweet paprika (Optional)
1 Tbsp sugar white granulated
1/2 Tbsp dijon mustard
1 tsp Worcestershire
1 tsp hot sauce Tabasco or Frank's Red Hot
12 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, after it's all in simmer another 3 minutes.
Then whisk in salt, pepper, sugar, mustard, Worcestershire, and hot sauce. Continue simmering another 3-4 minutes, stirring occasionally until the sauce begins to thicken.
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.
Let cool the cheese cool to room temperature. I think it's best served at room temperature or slightly warm.

Notes

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

* The beer you use will make a big difference in the taste of the beer cheese. The smoother the beer, the smoother the cheese. The more bitter the beer, the more bitter the cheese.

Nutrition