Soft pretzels with butter or mustard are good, but dipping them into warm cheese beer dip is even better. Add some fried onions for extra crunch and flavor.
This warm beer cheese dip is made with sharp cheddar and aged Gouda with beer, mustard, and crispy onions. It takes about 15 minutes and is thick enough to cling to soft pretzels.
I added crispy fried onions to the dip and scattered more over the top, which makes it a little different from the usual smooth beer cheese dipping sauce served with pretzels. Super creamy, delicious, and perfect with any kind of pretzels.
Most of the dips I make, such as this Red Pepper and Feta Dip or my Dill Pickle Cheese Ball, are served cold. This one goes to the table warm and is best eaten straight away.
Prep Time: 5 minutes | Cook Time: 10 minutes | Ingredients: 11 + pretzels | Servings: 6 | Difficulty: Easy
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Recipe ingredients
Cheese: Use mature or sharp cheddar and aged Gouda. Grate both cheeses yourself; packaged grated cheese contains anti-caking ingredients that can prevent the dip from becoming completely smooth.
- Young Gouda is too mild for this recipe.
- If you like Gouda, check out this Gouda Mac & Cheese Recipe.
Beer: A mild lager, amber lager, or Oktoberfest beer works best. Use something that isn't too bitter. Strong, bitter beers can make the cheese dip taste bitter as well. Alcohol-free lager is also fine.
Evaporated milk: This is unsweetened canned evaporated milk, not sweetened condensed milk. I use some with 10% fat.
Crispy fried onions: Crush some of the onions before stirring them into the dip and keep the rest for the top. Add the topping shortly before serving so it stays crisp.
See the recipe card for complete information on ingredients and quantities.
How to make beer cheese pretzel dip?
Step #1: Toss the grated cheese with the cornstarch.
Step #2: Mix the beer, evaporated milk, mustard, and seasoning in a small saucepan. Whisk over medium heat until the mixture is steaming and just begins to simmer.
Step #3: Reduce the heat to its lowest setting. Add the cheese one small handful at a time, whisking. Stir gently for 1-2 minutes until smooth and slightly thickened. Don't let it boil.
Step #4: Crush half of the onions and stir them into the dip. Transfer to a serving bowl and let the dip stand for 3-5 minutes before serving; it thickens a little as it cools. Scatter the remaining onions over the top.
Tips
Adding the cheese: Keep the heat low once you start adding the cheese. If the mixture boils, the cheese can separate, and the dip may become oily or grainy. Add the cheese gradually and let each handful melt before adding the next one.
Consistency: The dip should be thick enough to cling to a pretzel but still soft enough for dipping. If it becomes too thick, stir in evaporated milk or regular milk, one tablespoon at a time. If it seems too thin, take it off the heat and wait 3-5 minutes before changing anything.
How to serve the dip?
Serve it warm. It becomes firm and less creamy when cold, which is normal for a dip made with cheddar and Gouda. Keep it in the saucepan over the lowest possible heat if you are not serving it immediately, stirring occasionally.
Serve the dip with soft pretzels, pretzel bites, crackers, breadsticks, or raw vegetables. It also works as a sauce for fries, burgers, or baked potatoes. For more food to put on the same table, have a look at my easy Super Bowl Appetizers.
Storage
Refrigerate leftovers in an airtight container for up to 3 days.
Reheat them gently in a small saucepan over low heat, adding a little milk to loosen the dip.
Don't freeze it.
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📖 Recipe
Beer Cheese Dip for Pretzels
Equipment
- Medium saucepan
- Whisk
- Box grater
Ingredients
- 6 oz sharp cheddar freshly grated, Note 1
- 4 oz aged Gouda freshly grated
- 1 tablespoon cornstarch
- ½ cup mild lager or Oktoberfest beer, Note 2
- ½ cup evaporated milk Note 3
- 2 teaspoons German medium-hot mustard or Dijon mustard
- ½ teaspoon sweet paprika
- ¼ teaspoon garlic powder
- ¼ teaspoon freshly ground black pepper
- â…› teaspoon ground turmeric optional, for color Note 4
- â…“ cup crispy fried onions divided
- soft pretzels or pretzel bites for serving, Note 5
Instructions
- Prepare the cheese: Grate the cheese and place it in a bowl. Sprinkle with the cornstarch and toss until the cheese is evenly coated.6 oz sharp cheddar + 4 oz aged Gouda + 1 tablespoon cornstarch
- Heat the liquids: Pour the beer and evaporated milk into a medium saucepan. Add the mustard, paprika, garlic powder, and black pepper. Heat gently until steaming, whisking frequently. Don't let it boil.½ cup mild lager + ½ cup evaporated milk + 2 teaspoons German medium-hot mustard + ½ teaspoon sweet paprika + ¼ teaspoon garlic powder + ¼ teaspoon freshly ground black pepper + ⅛ teaspoon ground turmeric
- Add the cheese: Reduce the heat to its lowest setting. Add the cheese one handful at a time, whisking until melted before adding the next handful (Note 6).
- Add the onions: Finely crush half of the crispy onions and stir them into the dip.â…“ cup crispy fried onions
- Serve: Transfer the beer cheese dip to a bowl and scatter the remaining crispy onions over the top. Serve immediately with warm soft pretzels or pretzel bites.soft pretzels or pretzel bites
Notes
- Cheese: Grate the cheese yourself. Packaged grated cheese contains starches that can make the dip less smooth.
- Beer: Use a mild lager or another beer that isn't too bitter. Strong, bitter beers can make the cheese dip taste bitter as well. Alcohol-free lager is also fine.
- Evaporated milk: This helps the cheese melt smoothly without needing cream cheese or processed cheese. Make sure you use unsweetened evaporated milk, not condensed milk.
- Turmeric: I added a small pinch because my cheddar and Gouda were quite pale. You can leave it out when using orange cheddar. Don't add more than â…› teaspoon, or the turmeric may become noticeable in the finished dip.
- The nutrition is calculated without the pretzels.
- Consistency: The dip thickens as it cools. If it becomes too thick, stir in another tablespoon of warm evaporated milk or beer.
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