This easy, delicious hot Beer Cheese Dip – made with milk, beer, cheese, and spices – is perfect for dipping and topping your foods! It’s so good; you’ll watch it disappear!
Beer Cheese Dip
Want to know a secret? I’ll tell you … this beer cheese dip recipe is truly miraculous. Flavorful, gooey, and overall satisfying, it goes with so many different snacks, you may just want to serve it every day!
Picture this. It’s Sunday night, football’s on, and you’re sitting down with a bowl of beer cheese dip (that is, cheese dip flavored with beer for some intensity) to get rowdy about your favorite team. Grab some broccoli or crackers or Pretzel Bites for the dip, add a few friends into the mix, and that’s a heavenly Sunday to me!
Of course, you can have this beer cheese dip at any time. In fact, I recommend it. Don’t wait for a party to throw this together. It’s a great snack in all seasons, it’s easy to whip up, and, well, who doesn’t like cheese?
Let’s get started!
Recipe for Beer Cheese Dip
- evaporated milk
- large eggs
- Dijon mustard
- Worcestershire sauce
- sharp Cheddar cheese
- amber beer
- cornstarch
- water
- kosher salt
- fresh ground black pepper
Note: This recipe is easily doubled, tripled, etc. Which is a good thing, because it’s so scrumptious it goes very, very quickly at any party … or even just for dinner. Take my advice and make a lot of it!
How To Make Beer Cheese Dip
- In a medium saucepan over medium-low heat whisk together the evaporated milk, eggs, mustard, Worcestershire sauce, and 1 cup of shredded cheese.
- Once the mixture starts to heat up add the beer and cornstarch mixture, whisking them to combine.
- Gradually add the remaining cheese, whisking frequently. Cook until the sauce starts to thicken.
- Season with salt and pepper to your taste.
- Keep warm stirring frequently until ready to serve.
- Garnish with bacon crumbles and green onions – or anything your heart desires.
Dietary notes:
If you have a specific dietary need, this is one of the more difficult recipes when it comes to making substitutions. Everything needs to be perfect to get the consistency and flavor right. I will say I have heard using vegan cheese and/or non-alcoholic beer works decently in this beer cheese recipe, though I haven’t tried them myself, so let me know how they work for you! Otherwise, if you need a specific item removed or replaced, I would just search for a special recipe rather than go with this one.
FAQs About Our Beer Cheese Dip
Do you have questions about this beer cheese dip? Here are some answers! If I don’t answer them in this section, be sure to leave me a comment.
- Does this cheese dip keep in the fridge?
Yes, it does! Up to a week. Make it in advance for your Sunday night football parties if you need to! When you have to warm it up again, you can do so in the microwave – just reheat it in 30-second intervals, stirring between. Yum!
- Can you eat this dip cold?
It’s not bad cold! I prefer it warm, though.
- Can you keep it warm in a slow cooker for parties?
Yes! In fact, I recommend it.
- What kind of snacks should I serve with this dip?
Oh, goodness … the sky is truly the limit here. Pretzels are, in my opinion, the best! You can find my pretzel bite recipe here. Broccoli and cauliflower are good too, as well as crackers, breadsticks, and slices of baguette. I’ve also heard of people using this dip for cheeseburgers, scallop potatoes, apple slices, and steak pieces. I’m sure when you taste it, you’ll know exactly what you want with this dip.
- What beer is best for this dip?
Honestly, the only recommendation I have is to use a beer you really enjoy! A lot of people use Guinness or Boston Lager, but it’s up to you. Just remember that the flavor of this cheese dip will depend on what beer you use. A pale or lite beer generally makes a sweeter dip, and darker beer makes a really intense, robust flavor. See what you like!
How did you like this Beer Cheese Dip?
Is this recipe amazing or what? Go ahead and serve it up at your next party or get-together – everyone’s going to agree! Comment down below with any questions you might have, or just let me know how the dip turned out for you!
Other recipes you may enjoy
- Creamy Stovetop Mac ‘n’ Cheese
- Six Cheese Chicken Pasta Bake
- Cheddar Cheese Bites
- Cheesy Breadsticks
- Air Fryer Grilled Cheese
Beer Cheese Dip
Equipment
Ingredients
- 1 cup evaporated milk 8 ounces
- 2 large eggs
- 1 teaspoon Dijon mustard
- ½ teaspoon Worcestershire sauce
- 2 cups sharp Cheddar cheese shredded
- 10 ounces amber beer
- 2 tablespoons cornstarch mixed
- 2 tablespoons water
- Kosher salt to taste
- Fresh ground black pepper to taste
- Bacon crumbles and green onions for garnish (optional)
Instructions
- In a medium saucepan over medium-low heat whisk together the evaporated milk, eggs, mustard, Worcestershire sauce, and 1 cup of shredded cheese.
- Once the mixture starts to heat up add the beer and cornstarch slurry, whisking them to combine.
- Gradually add the remaining cheese whisking frequently and cook until the sauce starts to thicken.
- Season with salt and pepper to your taste.
- Keep warm stirring frequently until ready to serve.
- Garnish with bacon crumbles and green onions, if desired.
Notes
- This recipe is easily doubled, tripled, etc. Which is a good thing, because it’s so scrumptious it goes very, very quickly at any party – or even just for dinner. Make a lot of it!
Nutrition
Please note that the nutritional information listed on this page is an estimation based on the products I used. Ingredients and nutritional information can vary significantly between brands. Always be sure to read labels. Please verify that a recipe fits your needs before using it. Nutrition info may contain errors, so please verify it independently. Likewise, recipes may contain errors, so please use your common sense when following them.
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