Description
A rich and savory beer cheese dip that’s perfect for pairing with warm, salty pretzels. It’s creamy, cheesy, and has a slight beer kick for the ultimate snack experience.
Ingredients
Scale
- 1 tbsp butter
- 1 tbsp all-purpose flour
- 1 cup beer (lager or pale ale works well)
- 1 cup heavy cream
- 2 cups sharp cheddar cheese, shredded
- 1/2 cup Gruyère cheese, shredded
- 1/2 tsp Dijon mustard
- 1/4 tsp garlic powder
- 1/4 tsp smoked paprika
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp lemon juice
- Warm soft pretzels, for dipping
Instructions
- In a medium saucepan, melt the butter over medium heat. Add the flour and whisk constantly for 1-2 minutes, forming a roux.
- Slowly add the beer while continuing to whisk to avoid lumps. Bring the mixture to a simmer and cook for 3-4 minutes until it begins to thicken slightly.
- Stir in the heavy cream and continue to cook for another 2-3 minutes, allowing the sauce to thicken more.
- Gradually add the shredded cheddar and Gruyère cheese, stirring constantly until the cheeses are completely melted and the sauce is smooth.
- Season the dip with Dijon mustard, garlic powder, smoked paprika, salt, and pepper. Stir in the lemon juice to brighten the flavors.
- Serve the dip warm with soft pretzels for dipping. Enjoy!
Notes
- If you prefer a thicker dip, add more cheese or reduce the amount of beer and cream.
- For a richer flavor, use a darker beer like a stout, though this may change the color of the dip.
- This dip can be made ahead of time and reheated. Add a splash of beer or cream when reheating if it thickens too much.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1/4 cup
- Calories: 220
- Sugar: 2g
- Sodium: 350mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 0g
- Protein: 10g
- Cholesterol: 40mg