You’ll also be surprised by how quickly you can whip up this Warm Beer Cheese Dip. You’re only about 15 minutes and a few steps away! It’s a perfect appetizer for game day, a last-minute party, family gathering, or even just a fun afternoon snack. It’s a crowd-pleaser that is sure to impress and it’s not just for beer lovers.

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I have a confession: I‘m actually not a beer drinker and I don’t really even like the smell of beer. I’m more of a ginger ale gal myself but let me tell you, the beer is a must in this dip! The beer combined with the flavors of the dijon mustard and garlic, plus a hint of smoked paprika, all balanced with sharp and creamy cheese - it’s an amazing combination that you need to taste to believe. 

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Ingredients for Warm Beer Cheese Dip

I love this dip because there are so many delicious layers of flavor going on. Let’s go over what you’ll need to make this.

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• Butter & Flour: Together these create a roux that will thicken the sauce.

• Garlic: I like using fresh but you could sub ½ teaspoon of garlic powder instead and add it with the other seasonings.
  
  
• Milk: Whole milk works best here.
  
  
• Beer: Since the flavor of the beer comes through, choose one you’d enjoy drinking. The stronger/more flavor the beer has, the more it will come through.
  
  
• Dijon or Whole Grain Mustard: Dijon is classic and so good but I also love the bit of kick you get from whole grain mustard and the seeing the mustard seeds specks.
  
  
• Worcestershire: Adds a nice flavor and saltiness.
  
  
• Smoked Paprika: Adds more flavor and just a hint of smokiness.
  
  
• Salt & Pepper: Gotta have the basic seasonings.
  
  
• Cheese: I’ve found that the balance of creamy, mild gouda with an extra sharp English cheddar is the perfect pairing for this dip. Play around with different cheese varieties to find what you like. And always grate your cheese fresh!

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Tips for the Best Warm Beer Cheese Dip

• Freshly grate your cheese. Buying a block of cheese and grating it yourself makes such a big difference, in taste and texture. It’s going to melt much nicer than the pre-shredded kind. The best part is, grating the cheese is pretty much the only prep needed in this recipe!
  
  
• Don’t skip the beer. A lot of the flavor in this dip comes from the beer so I don’t recommend swapping it out for another liquid. If you don’t love the flavor of beer, I recommend using a lighter beer for a milder flavor that isn’t too strong or bitter. I’ve tested this recipe with a simple Budweiser as well as a craft IPA (and I’m not a beer drinker). You can even try a non-alcoholic variety.

• Serve warm. As the name of the recipe implies, this dip is best served warm! The dip will start to set up and become thicker as it cools but it easily can be reheated on the stove or in the microwave. 

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What to Serve with Warm Beer Cheese Dip

• Homemade Soft Pretzels
• Sourdough baguette or other crusty bread
• Veggies (broccoli, carrots, cauliflower)
• Tortilla chips or potato chips
• Hard pretzels
• Over noodles or pasta

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I’m convinced that you can dunk just about anything in this cheese, even if it’s just a spoon. Happy Beer Cheese making!

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