Beer Cheese Dip served with the easiest pretzel knots is the appetizer that’s always a crowd pleaser. 15 minutes is all the time you need to make it!
This post is sponsored by Klarbrunn.
Beer Cheese Dip
If you’re looking for a dip recipe that will have everyone asking for the recipe and requesting more, this pub style beer cheese dip in a cast iron skillet is the one.
Also, those pretzel knots are possibly the easiest baked good you’ll ever try thanks to using a tube of biscuit dough. You’ve got to give them a shot!
This recipe really reminds me of fondue at The Melting Pot. That was one of my favorite restaurants when I was a teenager, and even though I haven’t eaten there in years, it brought back lots of flavor memories for me.
If cheesy dips are your thing, be sure to check out this delicious Baked Biscuit Wreath Dip.
I’ve partnered up with Klarbrunn to bring you this phenomenal dip recipe. It’s perfect for special occasions and everyday alike, and it’s best served with an ice cold can of their Citrus Blend Sparkling Water! You can find out where to buy Klarbrunn here.
3-Ingredient Beer Cheese Dip
Ok, here’s the thing. You can technically make beer cheese dip with only 3 ingredients (1 pound of shredded cheese, 8 ounces of cream cheese, and 12 ounces of beer).
In my experience the ratios on that aren’t great, and it kind of feels like a waste of ingredients. So, I think it’s really worth it to take the time to add the extra ingredients for this recipe.
Which Beer to Use
This is really dependent on your preference. I wrote the recipe using less beer than most recipes because I don’t like a strong beer flavor in my food. Just a bit of it is perfect for me. In keeping with that, I prefer using a pale ale for this recipe.
If you like a stronger flavor, you could try something with a medium body like Yuengling, or something even stronger like Guinness.
I haven’t tried this, but if you want to make this beer cheese dip without beer, I suspect you could replace the beer with water and add a little yeast to mimic the flavor.
How Much Cheese to Use
I like this dip on the slightly thinner side, so I only use ¾ cup mozzarella and ¾ cup cheddar. If you know you like a thicker dip, I’d start with 1 cup of each and add more as you need to. Just keep in mind that this dip will thicken as it rests.
You can also make this with other cheeses. Try substituting the cream cheese for some of the half-and-half to make the dip thicker, or try using gruyere for a deeper flavor.
Can You Make This Dip Ahead?
This beer cheese dip is really best served as soon as it’s finished cooking. I wouldn’t recommend making it ahead of time if you can help it.
If you do need to make it ahead, I’d recommend keeping it warming in a slow cooker.
What to Serve This With
Hands down, soft pretzels are the best thing to serve this with. For a lazy version, I make homemade soft pretzel knots using a tube of biscuit dough.
To make them, start by boiling half of a large pot of water (you’ll need room for it to foam up after you add the baking soda). Preheat your oven to 450 F.
While that’s heating, open the tube of biscuits. Roll each biscuit between your hands to make about a 5” – 6” rope. Tie each one in a knot. Add ⅓ cup of baking soda to the boiling water and boil each knot for 30 seconds before removing it with a slotted spoon.
After boiling the knots, place each one on a nonstick baking sheet that’s been sprayed with oil. Brush an egg wash on top of each soft pretzel bite and sprinkle with kosher salt.
Bake the soft pretzel knots for 10 to 12 minutes. The pretzels bake at different speeds, so I take the golden brown ones out at 10 minutes and let the rest bake for an additional 2 minutes. Move them to a cooling rack immediately after coming out of the oven.
If you like this recipe, be sure to check out our entire appetizer section!
Some reader favorites are:
- 2 Tablespoons unsalted butter
- 2 Tablespoons flour
- 1/2 cup pale ale beer
- 1/2 cup Half-and-Half (10% cream)
- 1 teaspoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1/4 teaspoon garlic powder
- 1/4 teaspoon smoked paprika
- 3/4 cup freshly grated cheddar
- 3/4 cup freshly grated pizza mozzarella
- 1/4 teaspoon fine sea salt (plus more to taste)
- 1/8 teaspoon ground black pepper (plus more to taste)
- Start by making a roux. Melt the butter in a large saucepan over medium heat. Add the flour and whisk to combine.
- Add in the beer, half-and-half, Dijon, Worcestershire sauce, garlic powder, and paprika. Stir to combine. Continue cooking while stirring until the mixture has nearly reached a simmer and has thickened considerably.
- Add cheese and stir to combine. Continue stirring until the cheese has melted and the dip has a smooth consistency.
- Add the salt and pepper, taste and adjust to your preference.
- Serve immediately.
Serve with pretzel bites, soft pretzels, or tortilla chips.
It’s best to grate the cheese yourself for this recipe because pre shredded cheese is typically coated in starch, which makes the consistency not great when it’s melted.
If this dip is too thin, add in more cheese. If it’s too thick, add in more 10% cream. Just keep in mind that it will continue to thicken as it sits. If you know that you want your dip a little on the thicker side, start with 1 cup shredded cheddar and 1 cup shredded mozzarella.
This dip doesn’t reheat very well, so it’s best to make it just before you plan to serve it.
Amount Per Serving: Calories: 137Total Fat: 10.8gCarbohydrates: 3.5gNet Carbohydrates: 3.4gFiber: 0.1gSugar: 0.9gProtein: 5.5g
Nutrition information isn’t always accurate.
I’d love to hear what you thought of this recipe in the comments or on Instagram! @KeyToMyLime #KeyToMyLime
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Try making this beer cheese dip as a delicious appetizer or game day snack.