Hot Triple Cheese Beer Dip for the win, smokey, creamy, dreamy and downright addicting! Beer Cheese Dip is made with just a handful of easy to find ingredients and is ready in 25 minutes or less! This pub staple is a hit, especially when served with soft pretzels for dipping.
Easy to make yet complex in flavor. Utilizing a great Ale, freshly grated cheeses (keep reading for the reason why we choose to grate our cheese) a selection of smokey full-flavored spices and full-fat milk (or cream) to create this killer Hot Triple Cheese Beer Dip. There is one “secret ingredient” in the recipe that really rounds out the flavor and brings this dip full circle. Boom the Best Beer Cheese Dip! I’ll give you a hint: it’s not just for seafood!
While pre-shredded cheese may be convenient it has drawbacks.
- In order to keep shredded cheese from clumping, additives like anti-caking agents and mold inhibitors are added. One of the ingredients added is cellulose powder (wood pulp). This light powder keeps the cheese from sticking together. Even though it’s not terrible for you, who wants to consume wood pulp when you can take 5 minutes and grate a block of cheese? Food manufacturers love it because it’s cheap, lowers fat and increases fiber on food labels. Potato starch and Calcium sulfate are also added to pre-shredded cheese.
- Hand shredded cheese tastes better too! Do a side by side comparison when you handle pre-shredded cheese you’ll note the powdery texture that comes off of it (wood pulp). And freshly shredded cheese is also superior in taste.
- Grating your own cheese is not only better for you and your recipes it’s also easier on your wallet too, minimum time with maximum benefits!
What to Serve with Triple Cheese Beer Dip
As you can see we served this Beer Cheese Dip with warm homemade pretzels. They’re super easy to make and if you love “mall pretzels” then you’ll dig these for sure. But here are some other ideas that are perfect for a deep dive in our beer cheese dip, get creative!
- crusty bread
- broccoli
- cauliflower
- roasted potatoes
- oven fries
- meatballs
- roasted Brussels sprouts
- steak
- pickles
- shrimp
- chicken
Selecting the Perfect Cheese for Beer Cheese Sauce
We use 3 types, Sharp Cheddar, Cream Cheese, and Fontina Cheese. The two you must absolutely use are the cheddar and the cream cheese, you’re welcome to replace the Fontina with a melting cheese of your choice. Throw in a couple more if you like, any of these melting cheeses will knock it out of the park.
When making beer cheese sauce, it’s essential to choose cheeses that melt smoothly and complement the flavors of the beer. Here are some excellent options:
Cheddar: Sharp cheddar adds a rich and tangy flavor to beer cheese sauce. Opt for aged cheddar for a more pronounced taste.
Gouda: Gouda cheese contributes a creamy texture and mild, nutty flavor to the sauce. It melts beautifully and pairs well with beer.
Swiss: Swiss cheese lends a nutty and slightly sweet flavor to beer cheese sauce. It melts smoothly and adds depth to the sauce.
Monterey Jack: Monterey Jack cheese is known for its mild flavor and excellent melting properties. It creates a smooth and creamy beer cheese sauce.
Gruyère: Gruyère cheese offers a rich and slightly nutty taste that complements the flavors of beer. It melts well and adds complexity to the sauce.
Fontina: Fontina cheese has a buttery texture and a subtle, nutty flavor. It melts smoothly and adds a velvety consistency to beer cheese sauce.
Feel free to mix and match these cheeses to create your perfect beer cheese sauce, adjusting the proportions to suit your taste preferences.
Mastering the Art of Melting Cheese: The Right Way to Achieve Creamy Perfection
Melting cheese can be a bit tricky, so here are some rules to prevent a failed recipe. Be sure to use the cheeses from the recipe or any substitutes from the list above.
- Shred the cheese while it is cold, using a box grater or a slicer.
- Bring the grated cheese to room temperature.
- Then begin to add the cheese to the roux mixture (see recipe) a handful at a time allowing the cheese to melt before adding more. Please note we do add the room temperature cream cheese first, the rest of the cheese can be added before the cream cheese has fully melted.
Selecting the Ideal Beers for Your Beer Cheese Dip
- Guinness
- Highland Gaelic Ale (Red Amber)
- Schlenkerla Marzen (Smoked Lager)
- Sierra Nevada Torpedo (IPA/India Pale Ale)
- Ballast Point Habanero Sculpin
- North Coast Old Rasputin Russian Imperial Stout
All of the above can be purchased from Total Wine here in the US, no I am not an affiliate just a consumer. I prefer using IPA or a Russian Imperial Stout. The fresh garlic and brown butter cut the bite and create a seriously good cheese dip.
Many Beer Cheese Recipes call for you to reduce the beer first. Which consists of slowly boiling away some of the moisture to produce a syrupy consistency and then building your dip after that step.
In the name of saving some time I did skip this step but you are welcome to do so if you choose. If you need to thin it you can add some more ale straight from the bottle as needed.
Can I Make Beer Cheese Dip Without Beer?
No! But you can make a great Triple Cheese Dip just subbing the 1/2 cup of ale for additional milk or cream. You could also substitute NA beer the character won’t be the same though so please understand that it will change the results.
Why Use Cream Cheese in Cheese Dip?
Cream cheese is possibly the most versatile of all the cheeses in the world. It’s subtle tangy taste and melting point make it the perfect addition to cheese dip. It also helps the other cheese melt perfectly.
Step-by-Step Directions to Make Triple Cheese Beer Dip
1.) Pour the 3/4 cup of milk into a glass and dump in the flour, whisk until combined and set aside.
3.) Still stirring pour in the Ale
5.) As the cheese melts add the rest until it’s all combined and creamy.
6.) Ladle into a warm bowl and serve with soft pretzels or anything you desire.
2.) Heat a large heavy-bottomed saucepan over medium-high heat, toss in the butter and let it melt. Add the chopped garlic and saute for 30 seconds, now add the smoked paprika and Old Bay Seasoning stirring frequently for an additional 1 minute.
4.) Now take the reserved milk and flour and whisk again till thoroughly combined and pour into the dip base. After adding whisk until combined and continue to stir for 2-3 minutes, the mixture will begin to thicken. At this point adjust the flame to low heat and add the diced chunks of cream cheese and let them melt for 3 minutes.
Can Beer Cheese Sauce Be Made Ahead of Time?
Yes, the addition of cream cheese and slow melt allow for a smooth reheating process. If you follow our recipe to a tee this dip does not become grainy or separate when reheating.
How Do You Reheat Triple Cheese Beer Dip?
Low and slow on the stovetop for the perfect reheat.
- Take the dip out of the refrigerator and allow it to sit for 10-20 minutes on the countertop.
- Add to a heavy-bottomed saucepan and place over a low flame, stirring frequently until it’s warmed through and creamy. If you feel you need to add a bit of cream to help it along you can but no more than 1-2 Tablespoons. I have never cream when reheating and achieve excellent results as if it were just made.
How Do I Make Soft Pretzels
Here’s the recipe for Soft Pretzel Bites with Honey Mustard Dipping Sauce. The only difference in making these big traditional pretzels is shaping them.
Safely Storing Leftover Cheese Dip
To ensure the longevity and freshness of your leftover cheese dip, follow these simple steps:
Cooling: Allow the cheese dip to cool to room temperature before storing.
Transfer to an Airtight Container: Transfer the cooled cheese dip to a clean, airtight container. Ensure that the container is suitable for storing liquids to prevent leaks.
Cover and Seal: Cover the container with a tight-fitting lid, ensuring that it is sealed securely to prevent air from entering.
Refrigeration: Place the sealed container of cheese dip in the refrigerator. Store it in the coldest part of the refrigerator, such as the back or bottom shelf, to maintain a consistent temperature.
Labeling: Label the container with the date of preparation to keep track of its storage time.
By following these steps, you can safely store your leftover cheese dip in the refrigerator for later enjoyment.
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How to Make Triple Cheese Beer Dip
Equipment
- Heavy-bottomed saucepan
- Flat-bottomed wooden spoon
Ingredients
- 3/4 cup (180 ml) milk, sub cream if desired
- 3 Tablespoons (23 grams) all-purpose flour
- 2 Tablespoons (28 grams) butter
- 2 large garlic cloves, smashed + skinned + finely chopped
- 1 teaspoon smoked paprika
- 1 teaspoon Old Bay Seasoning
- 1/2 cup (120 ml) ale or lager (we use Sierra Nevada Torpedo IPA), sub your favorite brew see the list above
- 2 cups (226 grams) shredded sharp cheddar cheese, hand-grated preferably
- 8 oz (1block) cream cheese, cubed + room temperature
- 2 cups (226 grams) Fontina cheese, hand-grated preferable or sub other melting cheese if desired
- 2 Tablespoons (30 ml) Worcestershire sauce
- 2 teaspoons whole grain mustard,
Instructions
- Pour the 3/4 cup of milk into a glass and dump in the flour, whisk until combined and set aside.
- Heat a large heavy-bottomed saucepan over medium-high heat, toss in the butter and let it melt. Add the chopped garlic and saute for 30 seconds, now add the smoked paprika and Old Bay Seasoning stirring frequently for an additional 1 minute.
- Still stirring pour in the Ale.
- Now take the reserved milk and flour and whisk again till thoroughly combined and add to the dip base. After adding whisk until combined and continue to stir for 2-3 minutes, the mixture will begin to thicken. At this point adjust the flame to low heat and add the diced chunks of cream cheese and let them melt for 3 minutes.
- Now add the Worcestershire Sauce and whole grain mustard, stir and begin adding the cheese a handful at a time, mixing slowly over the low flame.
- As the cheese melts add the rest until it's all combined and creamy.
- Ladle into a warm bowl and serve with soft pretzels or anything you desire.
Creative Recipe Inspiration
Delight in the comforting aroma and irresistible taste of our Homemade Soft Pretzels with Honey Mustard Dip, freshly baked to golden perfection. Each bite offers a perfect balance of chewy texture and subtle sweetness, with a hint of saltiness that tantalizes the taste buds.
Our Fresh Mango Salsa is the perfect way to add a burst of tropical flavor to any grazing board!
Step Into My Kitchen!
Hey there, fellow food enthusiast! Welcome to Mean Green Chef, where every dish tells a story and every recipe is a labor of love. I’m thrilled to share a bit about myself and the journey that led me here, stirring pots and sprinkling spices for over three decades!
