Spicy Beer Cheese Dip is the ultimate dip for all your snacking adventures. Use this for dipping pretzel bites, chips, and you can even drizzle it on nachos. So delicious!
After a cooking demo with my youngest son and his girlfriend over Spring Break (you know, when they couldn’t go anywhere!), I developed an easy but SUPER TASTY and addicting recipe for pretzel bites. Bread baking (with yeast) is kinda my thing, thanks to Norma Jean, so I love adapting recipes and putting my spin on yeast-y things.
But I soon decided it was time to make a beer dip to go with the pretzel bites. I knew it had to be ALL the things.
- Thick and creamy – It gets creamier the longer it sits, but who can wait?
- Moderately spicy – Think medium salsa level spicy or just a tick spicier.
- Not too strong tasting – Choose a beer that’s up your alley.
Ingredients needed for Spicy Beer Cheese Dip:
- Butter – Any butter will work here.
- Flour – Use all-purpose flour, for best results.
- Beer – I used Sam Adams beer, but really anything you like to drink should be fine.
- Milk – Whole milk is recommended to get a nice thick consistency.
- Mustard – Dijon mustard for great flavor.
- Hot Sauce – Optional ingredient, but really enhances the spiciness!
- Worcestershire – Just a teaspoon of Worcestershire sauce.
- Seasonings – Garlic powder, cayenne pepper, kosher salt, freshly ground black pepper, and a bit of smoked paprika to serve.
- Cheese – I went with 1 1/2 cup sharp cheddar cheese and 1/2 cup of pepper jack cheese. Use a box grater and blocks of cheese so that your cheese actually melts! (No pre-shredded cheese, if possible.)
How to make Spicy Beer Cheese Dip:
This is a 15-20 minute recipe. Easy as 1-2-3!
- Create roux. In a medium saucepan, heat pan over medium heat. Add butter and melt, and then add flour, using a wire whisk to incorporate. Whisk constantly for a couple of minutes to cook out the flour taste.
- Add liquid. Add beer and milk, and turn up heat to a boil. Then reduce heat to a simmer, bubbling slightly, until it’s thickened.
- Add remaining ingredients. Then add in the dijon mustard, hot sauce, Worcestershire sauce, all the seasonings, and both types of cheese. Stir until the cheese is completely melted.
- Serve. To serve, add a few more drips of hot sauce and a sprinkle of smoked paprika. Goes GREAT with my Homemade Pretzel Bites!
You can easily heat up leftovers (if there is anything left!) in the microwave. Enjoy!
Kitchen Tools used for this recipe:
- Box Grater – This is needed for grating the cheese.
- 9-Inch Whisk – Used to whisk the dip as it cooks.
Make this cheesy dip next: Creamy Jalapeño Queso
Please let know if you try this recipe. Be sure to comment and leave a review on the blog so I can see what you think. You can also like my Facebook Page, follow me on Pinterest, and catch me on Instagram.
Spicy Beer Cheese Dip
- 2 Tablespoons butter
- 1 1/2 Tablespoons flour
- 1/2 cup beer – I used Sam Adams
- 1 cup whole milk
- 2 teaspoons Dijon mustard
- 2 teaspoons hot sauce
- 1 teaspoon Worcestershire Sauce
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper
- kosher salt and freshly ground black pepper – to taste
- 1 1/2 cups freshly-shredded cheddar cheese
- 1/2 cup freshly-shredded pepperjack cheese
- smoked paprika – to serve
- Heat medium saucepan to medium heat. Add butter, and when melted, add flour. Use a whisk to incorporate the flour, whisking constantly for a couple of minutes. Add the beer and milk, and turn up heat until boiling. Then reduce to a simmer, and whisk until it's thickened.
- Then add the remaining ingredients – the mustard, hot sauce, Worcestershire, the seasonings, and both types of cheese. Stir until the cheese is melted.
- Serve with a few more drips of hot sauce and a sprinkle of smoked paprika.