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!
Why Should I Shred My Own Cheese?
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 Can I Serve With Triple Beer Cheese 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
- roasted potatoes
- oven fries
- roasted Brussels sprouts
What Type of Cheese Should I Use 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.
- Monterey Jack
How To Melt Cheese
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.