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A hand dips a piece of bread into a bowl of creamy orange beer cheese dip, garnished with chopped herbs. More bread rolls are visible in the background on a wooden surface.
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Beer Cheese Dip

Beer Cheese Dip - Warm, melty cheese goodness, with a light savoury 'beer-ness', and little cayenne kick. Serve with warm dough balls for a fantastic game day snack or party appetizer!
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Dips, Sauces
Cuisine: American
Keyword: cheese dip, dip for bread
Servings: 8 (approx. 1/4 cup per serving)
Author Nicky Corbishley

Ingredients

  • 45 g (3 tbsp) unsalted butter
  • 4 tbsp plain (all-purpose) flour
  • 1 tsp Dijon mustard
  • 240 ml (1 cup) full-fat milk
  • 180 ml 3/4 cup beer or lager
  • ½ tbsp Worcestershire sauce
  • ½ tsp garlic powder
  • ½ tsp Cayenne pepper
  • ½ tsp black pepper
  • 300 g (3 packed cups) grated cheese - I use a mixture of half cheddar and half red Leicestershire (to give it a nice orange colour)

Instructions

  • Melt the butter over a medium heat in a large saucepan.
    45 g (3 tbsp) unsalted butter
  • Add the flour and Dijon mustard and stir, using a whisk, for 1 minute.
    4 tbsp plain (all-purpose) flour, 1 tsp Dijon mustard
  • Slowly pour in the milk, whilst stirring with the whisk (not whisking, just stirring), until all of the milk is incorporated. Be sure to stir right to the edges so you don't get any butter-flour mixture left there.
    240 ml (1 cup) full-fat milk
  • Turn the heat up to medium-high and keep stirring. As the sauce starts to approx boiling point, it will thicken.
  • Turn the heat back down and add in the beer, Worcestershire sauce, garlic powder, Cayenne pepper and black pepper and stir together.
    180 ml 3/4 cup beer or lager, 1/2 tbsp Worcestershire sauce, 1/2 tsp garlic powder, 1/2 tsp Cayenne pepper, 1/2 tsp black pepper
  • Heat through, whilst stirring for 2 minutes.
  • Add the cheese and stir for a further 2-3 minutes, until the cheese has melted.
    300 g (3 packed cups) grated cheese

Notes

Make ahead (and freezing)

You can make it ahead to store in the fridge in an airtight container for up to three days. When you want to reheat, heat it thoroughly in a saucepan, over a medium heat, stirring often to keep the smooth texture.
You can also freeze in an airtight container. Defrost overnight in the refrigerator and reheat in the same way.
Note: it will be lumpy at first when reheating, but those lumps will disappear as the dip is heated through.
Nutritional information is approximate, per serving, based on this recipe serving 8.

Nutrition

Calories: 197kcal | Carbohydrates: 6g | Protein: 10g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 45mg | Sodium: 269mg | Fiber: 0.2g | Sugar: 2g

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