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.

This recipe makes about 2.25 cups of cheese dip.

Prep Time3

Cook Time12

Total Time15

Course: Appetizer, Dip/Sauce, Side

Cuisine: American

Keyword: beer cheese, game day, pretzel dip

Servings:

Calories: 177kcal

Author: Katia

Equipment

Ingredients

3 Tbsp unsalted butter
3 Tbsp all purpose flour
3 cloves garlic pressed
6 oz light beer *See Note below lager or pilsner, room temperature
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
8 oz. sharp cheddar cheese grated
1/2 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 and simmer 2-3 minutes.
Then whisk in salt, pepper, sugar, mustard, Worcestershire, and hot sauce. Continue simmering another 3 minutes, stirring occasionally until the sauce begins to thicken.
Finally, whisk in heavy cream.
Now, add the cheese, a little bit at a time and continue to simmer about another 4 minutes, stir until smooth and cheese has melted.
Adjust salt & pepper if need be.
Let the cheese cool slightly. 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