Easy 15-Minute Pub-Style Beer Cheese Dip for Pretzels
Make this rich, velvety beer cheese dip on the stovetop in 15 minutes. It is the ultimate game day appetizer, perfect for dipping soft pretzels, chips, or vegetables.
- Prep Time: 5 min
- Cook Time: 10 min
- Total Time: 15 min
- Yield: About 2 cups 1x
- Category: Appetizer
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 tablespoon unsalted butter
- 1 tablespoon all-purpose flour
- 1 cup lager beer (like Yuengling or a similar pale lager)
- 8 ounces sharp cheddar cheese, shredded
- 4 ounces Monterey Jack cheese, shredded
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- Pinch of cayenne pepper (optional)
Instructions
- Melt the butter in a medium saucepan over medium heat.
- Whisk in the flour and cook for one minute, stirring constantly to create a roux.
- Slowly pour in the beer while whisking continuously to prevent lumps. Bring the mixture to a gentle simmer and cook until it thickens slightly, about 3 minutes.
- Reduce the heat to low. Add the shredded cheddar and Monterey Jack cheeses one handful at a time, stirring until each addition is completely melted and smooth before adding more. Do not let the mixture boil.
- Stir in the salt, black pepper, and cayenne pepper, if using.
- Continue stirring until the beer cheese sauce is creamy and uniform.
- Remove from heat immediately and serve warm with soft pretzels or chips.
Notes
- Shred your own cheese from a block for the creamiest texture; pre-shredded cheese contains anti-caking agents that can make the dip grainy.
- Use a beer you enjoy drinking; the flavor will transfer to the dip. A pale lager works well, but a dark beer adds deeper notes.
- If the dip becomes too thick while serving, whisk in a tablespoon of warm beer or milk to restore the smooth consistency.
Nutrition
- Serving Size: 1/4 cup
- Calories: 220
- Sugar: 1
- Sodium: 350
- Fat: 18
- Saturated Fat: 11
- Unsaturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 3
- Fiber: 0
- Protein: 12
- Cholesterol: 55