Beer Cheese Dip

A golden brown soft pretzel being dipped in cheese

Course: Dip

Cuisine: American

Prep Time: 10

Cook Time: 10

Total Time: 20

Servings: (4 cups)

Calories: 174kcal

Author: Leslie Kiszka

This beer cheese dip is creamy with three different kinds of cheese and a subtle amount of heat - ready in 20 minutes! The perfect partner to a homemade soft pretzel.

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Ingredients

12 ounces of your favorite beer
8 ounces cream cheese (block, not spread)
8 ounces white cheddar cheese shredded
8 ounces Gruyere cheese shredded
2 teaspoons dijon mustard
½ teaspoon garlic powder
½ teaspoon ground paprika or more, to taste
⅛ teaspoon cayenne pepper
⅛ teaspoon ground white pepper
Salt and pepper to taste

Instructions

In a medium saucepan, combine cream cheese and beer and whisk over medium heat until melted and combined.
8 ounces cream cheese (block, not spread), 12 ounces of your favorite beer
Add cheddar cheese, Gruyere cheese, mustard, garlic powder, paprika, cayenne pepper, and white pepper. Whisk over low-medium heat until completely melted and smooth.
8 ounces white cheddar cheese, 8 ounces Gruyere cheese, 2 teaspoons dijon mustard, 1/2 teaspoon garlic powder, 1/2 teaspoon ground paprika, 1/8 teaspoon cayenne pepper, 1/8 teaspoon ground white pepper
Do a quick taste test, and add salt and pepper to suit your preferences. If you'd like more heat or spice, try adding more cayenne pepper or some chili powder!
Salt and pepper
If it's not thick enough for your liking, let simmer over low heat, stirring occasionally.
Transfer to serving dish and serve immediately with your favorite dippers - pretzels, chips, bread, etc. Enjoy!

Notes

Storage: Store in an airtight container in the fridge for up to 1 week.
Reheating: Reheat on the stove over low heat, stirring occasionally until heated through.
Quantity: This recipe produces about 4 cups of cheese dip, so if you'd like less just divide the recipe in half!

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