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There is nothing quite like cooking with beer and I’m about to share with you my favorite dip you can prepare for your next dinner party (or eat for yourself – no judgments here!). My quick and easy beer cheese dip will delight anyone who, like me, is a fan of cheese.
I’ve often felt that dips are among the most delightful aspects of any appetizer spread at a party. I enjoy preparing dips because you can prepare a handful of different flavors and combinations that are sure to hit a wide variety of tastes.
Dips are also great because they are quite easy to throw together in a hurry. This dip in particular will take you about 20 minutes to complete, and it does not require any materials beyond a saucepan, spoon, and a cheese shredder.
You also don’t need to reinvent the wheel for finger foods you serve with your dips. Crackers go with almost any dip, as do pretzels and vegetables! All you need is a pile of vegetables and several dips and you have a perfect appetizer with minimal preparation.
Are you ready to get started? Let’s get going!!
Types of Beer To Consider Using
Different beers will provide different flavor profiles you’ll want to consider using. Dark beers will provide a much deeper flavor than a light beer. You can also choose to use non-alcoholic beer as well.
My favorite is if you have a beer that you aren’t fond of drinking, rather than pouring it out, you can use that beer in a recipe like this one!
For this post, I used the Terrace Mountain IPA by Okanagan Springs, which gave the dip a nice flavor profile.
Cheeses To Use
No matter what types of cheese you wind up using, I recommend buying a block of cheese rather than the pre-shredded type as the pre-shredded packages sometimes contain ingredients that make it hard to melt that cheese.
If you have an electric food processor or chopper, shredding that cheese is going to be super simple!
- Brie: this cheese is delicious and melts like a dream.
- Medium Cheddar:
- Havarti: I’ll be honest, I just like the flavor of it.
You can pick any cheese you’re fond of for this dip, though I recommend a little research into picking options that melt nicely. Other good options include swiss, colby and Monterey jack.
Start With a Roux
A “roux” is one part fat, one part flour. So we’re going to use flour and butter together with your spices to create the base of your dip. You also can experiment with different spices here, but I still recommend selecting options you enjoy the flavor of.
For this recipe, I used garlic and onion powder and a hint of cayenne pepper for a bit of a kick.
After the Roux comes the Cream & Beer
Once you have a lovely roux, the butter and flour should be smooth. It’s time to stir in your cream and beer gradually. Your sauce will start off runny and that’s okay, just so long as you make sure it smoothes out with each addition.
Once you add your beer and cream, it’s time to stir in the Worcestershire sauce and a bit of dijon mustard. Continue to cook over medium heat until the sauce bubbles and thickens.
It’s Cheese Time
Once you reduce the heat to low, you can start adding in your cheese. Continue cooking the mixture until it’s all melted together.
What to Serve With Your Beer Cheese Dip
This list is not exhaustive, but some general ideas that pair well with your delicious beer cheese dip are:
- Bread: Chunks of French or sourdough bread will pair well with this dip or you can try out Cheesy Garlic Breadsticks from Spend With Pennies!
- A variety of crackers or tacos.
- Your favorite vegetables.
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Quick & Easy Beer Cheese Dip
This dip is delicious when served warm and pairs nicely with pretzels, crackers or vegetables!
- 1/4 Cup Butter (Salted or Unsalted)
- 1/4 Cup All Purpose Flour
- 1/2 tsp Garlic Powder
- 1/2 tsp Onion Powder
- 1/8 tsp Cayenne Pepper
- 1 Cup Cream (Half & Half Works Great!)
- 2/3 Cup Beer (Okanagan Springs Terrace Mountain IPA, for example)
- 1 tsp Dijon Mustard
- 1 tsp Worchestershire Sauce
- 1 Cup Shredded Havarti
- 1 Cup Shredded Medium Cheddar
- 1 Cup Brie (Sliced)
Combine the butter, flour, garlic powder, onion powder and cayenne pepper into a medium sauce pan. Cook over medium heat for 1 minute or until the mixture is smooth.
Combine the cream and beer gradually to the saucepan, stirring frequently as you do so.
Add the dijon mustard and worcestershire sauce and continue to cook over medium heat for another five minutes or until the mixture thickens and begins to bubble.
Reduce heat to low and add the cheeses in. Continue to cook until the mixture has melted and is smooth.
Serve warm with a selection of pretzels, crackers, tortilla chips or vegetables.
For the smoothest dip possible, do not buy shredded cheese as they sometimes contain ingredients that keep them from melting smoothly.
You can keep the mixture warm on a fondue pot or mini crockpot if required.