This is the dip that will give you the ultimate cheese pull every time! Ha! It’s layered with flavors and the beer pairs perfectly with all the cheesy goodness in this dip. It’s rich, creamy, and such a dreamy dip to serve for parties, game days, at home date nights, or just a fun meal to cozy up to with the family.
Dipper Ideas:
- Crusty bread, soft pretzels, bread sticks, or garlic knots
- Apples or pears
- Tortilla chips, croutons, or hard pretzels
- Peppers, celery, carrots, broccoli, cauliflower, roasted potatoes, or fries
- Pepperoni, steak bites, salami, sausage links, or meatballs
Use whatever you have on hand and like the best. There’s no set rules for your board, just have fun with it!
*Try to serve the beer cheese in a small slow cooker or fondue pot to keep the cheese melted / warmed the whole time. Once the cheese starts to cool it will become clumpy and harder. You can also rewarm the cheese slowly to melt the cheese sauce again.
Beer Cheese Dip
*This is an adapted version of Pioneer Woman’s Beer Cheese Dip
Ingredients
- 1/4 cup unsalted butter
- 1/4 cup all-purpose flour
- 1/2 tsp garlic powder
- 1/2 tsp onion salt
- 1/8 tsp smoked paprika
- 12 oz. IPA beer
- 1/4 cup half-and-half
- 8 oz. shredded fontina cheese
- 8 oz. shredded mild yellow cheddar cheese or sharp yellow cheddar cheese
- 1 tsp. dijon mustard
Instructions
- In a medium saucepan over low to medium heat, melt the butter.
- Slowly whisk in the flour and cook for about 1 minute, whisking constantly, until the mixture is lightly golden.
- Add in the garlic powder, onion salt, and smoked paprika and whisk to combine.
- Slowly pour in the beer while whisking continuously to prevent lumps. Let it simmer for 1 to 2 minutes.
- Add in the half-and-half and continue whisking until the sauce begins to thicken, about 5 to 7 minutes.
- Reduce heat to low and gradually add the shredded cheeses, whisking constantly until completely melted and smooth.
- Remove the saucepan from the heat and whisk in the Dijon mustard.
- Serve immediately in a small slow cooker on low or a fondue pot to keep warm. Arrange your favorite dippers around it and enjoy!
- If serving in a stoneware bowl with no added heat, serve right away before the dip begins to cool. Reheat slowly as needed.
Beer Cheese Dip Board
Ingredients
- 1/4 cup unsalted butter
- 1/4 cup all-purpose flour
- 1/2 tsp garlic powder
- 1/2 tsp onion salt
- 1/8 tsp smoked paprika
- 12 oz. IPA beer
- 1/4 cup half-and-half
- 8 oz. shredded fontina cheese
- 8 oz. shredded mild yellow cheddar cheese or sharp yellow cheddar cheese
- 1 tsp. dijon mustard
Method
- In a medium saucepan over low to medium heat, melt the butter.
- Slowly whisk in the flour and cook for about 1 minute, whisking constantly, until the mixture is lightly golden.
- Add in the garlic powder, onion salt, and smoked paprika and whisk to combine.
- Slowly pour in the beer while whisking continuously to prevent lumps. Let it simmer for 1 to 2 minutes.
- Add in the half-and-half and continue whisking until the sauce begins to thicken, about 5 to 7 minutes.
- Reduce heat to low and gradually add the shredded cheeses, whisking constantly until completely melted and smooth.
- Remove the saucepan from the heat and whisk in the Dijon mustard.
- Serve immediately in a small slow cooker on low or a fondue pot to keep warm. Arrange your favorite dippers around it and enjoy!
- If serving in a stoneware bowl with no added heat, serve right away before the dip begins to cool. Reheat slowly as needed.
What did you think?