Beer Cheese Dip Recipe
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A homemade beer cheese dip that's creamy, tangy, and smoky. Made in 30 minutes, it's perfect for quick appetizers and party platters. Serve warm with pretzels, chips, or crackers.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 3- 2 tablespoons unsalted butter ((28 grams; ¼ stick))
- 2 tablespoons all-purpose flour ((16 grams))
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon smoked paprika
- ¼ teaspoon salt
- ¾ cup whole milk
- ¾ cup beer (I prefer Yuengling traditional lager; any wheat or pilsner beer will work)
- 1 teaspoon Worcestershire sauce
- ½ teaspoon smooth dijon mustard (feel free to increase to 1 teaspoon if you love a stronger mustard flavor)
- 6 ounces sharp cheddar cheese (shredded (don't use extra-sharp cheddar cheese))
- 2 ounces smoked gouda cheese (shredded)
- 2 ounces brick-style full-fat cream cheese (softened)
At a glance
PER SERVING · TIME 30M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 15m
- Sodium
- 1188mg
- Total sugar
- 5g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 255mg
- Calcium
- 694mg
- Iron
- 0.43mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 1188MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.