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An extreme close-up of creamy white cheddar beer cheese dip in a rustic cast iron skillet, showing its smooth texture.

White Cheddar Beer Cheese: The Ultimate Creamy & Foolproof Dip

This White Cheddar Beer Cheese recipe delivers a foolproof, creamy, and flavorful pub-style dip in under 20 minutes. Learn the secrets to a perfectly smooth texture every time, perfect for pretzels, bread, and game day parties.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 8 servings
Course: Appetizer, Snack
Cuisine: American
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tbsp Unsalted Butter
  • 2 tbsp All-Purpose Flour
  • 1/2 cup Whole Milk Slightly warmed
  • 1/2 cup Beer Lager, pilsner, or amber ale recommended, slightly warmed
  • 1 tsp Dijon Mustard
  • 1/2 tsp Garlic Powder
  • 1/4 tsp Smoked Paprika
  • 8 oz Sharp White Cheddar Cheese Freshly shredded from a block
  • Salt and Black Pepper To taste

Equipment

  • 1 Saucepan
  • 1 Whisk
  • 1 Cheese grater

Method
 

  1. In a medium saucepan over medium-low heat, melt the butter. Once melted, whisk in the flour and cook for 1 minute, stirring constantly, to form a paste (this is your roux).
  2. Slowly pour in the warmed milk while whisking continuously to prevent lumps. Once smooth, slowly whisk in the warmed beer until fully combined.
  3. Whisk in the Dijon mustard, garlic powder, and smoked paprika until the mixture is smooth and slightly thickened, about 2-3 minutes.
  4. Reduce the heat to low. Add the shredded white cheddar cheese a handful at a time, whisking constantly until each addition is completely melted and smooth before adding the next. Do not let the mixture boil.
  5. Once all the cheese is melted, remove the saucepan from the heat. Season with salt and pepper to taste. The dip will thicken as it cools slightly.
  6. Serve the white cheddar beer cheese warm with soft pretzels, bread, chips, or vegetables for dipping.

Notes

Shred Your Own Cheese: For the smoothest possible dip, avoid pre-shredded cheese as it contains anti-caking agents that can make the sauce grainy.
Gently Warm Liquids: Microwaving the milk and beer for 30-45 seconds before adding them helps the sauce stay smooth and prevents the cheese from seizing.