Serve beer cheese with a variety of hearty dippers like steamed fingerling potatoes, roasted cauliflower, sliced cooked bratwurst and sturdy crackers or pretzels. It also makes a unique addition to sandwiches or as a burger topping.
The key to a silky smooth dip is low and slow cooking. Most of the alcohol cooks off leaving just the flavor behind.
Ingredients
Not quite the same as pub cheese, beer cheese is a creamy dip that’s usually made with a blend of cheddar and a flavorful beer. It’s easy to make, and you can serve it warm or cold.
Toss in some horseradish for extra zing and Worcestershire sauce for umami and you’ve got a delicious spread that you can pair with your favorite crunchy snacks. You can even use it to dip grilled or smoked meats.
Choose a good quality cheddar cheese and a flavorful beer that you enjoy drinking, and this simple recipe is sure to please. Grate the cheese yourself for the creamiest texture, since pre-grated cheese contains anti-caking agents that prevent it from melting well. You can store beer cheese in the fridge in an airtight container for three to four days, reheating it gently before serving. The recipe also works well with a small crockpot set on the “warm” setting. Or reheat in the microwave in 30-second increments, stirring every time.
Preparation
The beauty of this beer cheese dip is that it requires only a few ingredients. It’s also a breeze to whip up and is sure to impress. Plus, you probably already have the majority of the ingredients in your pantry!
This cheesy dip is made with sharp cheddar and beer, along with other flavorful spices like garlic powder, onion powder, and smoked paprika. A splash of apple cider vinegar helps to add a bit of tanginess and brightness that pairs perfectly with the beer and cheese. And if you want to take it up a notch, you can also add a pinch of cayenne pepper for some heat!
To start, melt the butter in a medium saucepan. Whisk in the flour and cook for 30 seconds to prevent lumps. Slowly pour in the beer and milk, whisking constantly until smooth. Add the mustard, Worcestershire sauce, and salt; whisk to combine. Gradually whisk in the shredded cheeses, a third at a time, until fully incorporated. Transfer to a serving bowl and sprinkle with the chives, if using. Serve with soft or hard pretzels and enjoy!
Cooking
The key to beer cheese’s creamy texture is cooking the ingredients low and slow. If you turn up the heat too high, the mixture could curdle. The low temperature and whisking also help keep it silky smooth.
The exact recipe varies depending on the cook, but most include a combination of sharp cheddar and other young soft cheeses with flat beer and other flavorings like horseradish, Worcestershire sauce, garlic and cayenne pepper. Some versions are mild and tangy, others are hot and spicy.
While it’s often served with pretzels and other crunchy snacks, beer cheese is versatile enough to use in mac and cheese or as an unusual topping for cupcakes. The dip can also be kept warm and poured over burgers as an alternative to a traditional slice of cheese. It keeps well in the refrigerator, and can even be reheated a few days later in the microwave. Adding apple cider vinegar or mustard to the mix will make it more tangy and less sweet.
Storage
You can make beer cheese up to 4 days ahead, storing in the refrigerator and reheating as needed. This recipe is also easy to adapt to personal taste by changing up the cheese, adding garlic powder or kosher salt, or mixing in spices such as cayenne, paprika, or onion powder.
Alternatively, use this beer cheese as a base to create beer cheese soup. When the curds have drained and reduced, stir in 1 teaspoon kosher salt and 1/2 cup of the reduced beer.
Add the mixture to a food processor and process until smooth. While the processor is running, slowly pour in the beer until it’s absorbed and the mixture has a silky-smooth consistency. Serve with your favorite hearty carbs, such as homemade soft pretzel bites or kettle-cooked potato chips. This dip will keep for a few days in the fridge, but it’s best served at room temperature. Alcohol will evaporate around 173 degrees F, so this is one time you may want to use a food thermometer.
