This Easy Creamy Beer Cheese Dip comes together in no time and is the perfect comfort food for your next football party!
The end of football season is upon us folks. We’ve got the conference championships this Sunday and then the Super Bowl February 7th.
Whether your team has made it to the championships or not, I’m sure of one thing. If you’ll be watching the games ahead, the food served is just as important as the game, am I right?
At our house, the game and a delicious spread of some sort always go hand in hand.
I haven’t firmed up the menu for our entire spread this year, but I know for sure this Easy Creamy Beer Cheese Dip will be on it! The recipe is from my kitchen bible, Joy of Cooking.
I was gifted Joy of Cooking from my good friends at Scribner a few months back and I’ve been spending many a night browsing through all the amazing recipes. The book was first published in 1931 with more than 20 million copies in print.
This newest edition has more than 600 new recipes and every section has been updated to reflect the latest ingredients and techniques that are now availble to home cooks. It’s a fabulous combination of new and classic dishes and it has invaluable reference information for today’s home cook. No kitchen is complete without a copy!
I decided on the beer cheese dip as my first recipe to try because a cheesy beer dip is always a hit at our house, plus we had some leftover yellow sharp cheddar from a holiday cheese board and thought it was the ideal way to use it up.
I had all the ingredients at home except for the evaporated milk, so when I went to the market to grab that, I also snagged my favorite little pretzel balls for dipping.
Easy Creamy Beer Cheese Dip Ingredients
• evaporated milk
• sharp cheddar cheese
• cream cheese
• crumbled blue cheese (optional)
• Dijon mustard
• Worcestershire sauce
They recommend anything but a very hoppy IPA for the recipe, so I went with Heineken because we had it in the fridge. This dip is nice and creamy and the beer flavor shines through without being overpowering. It works perfectly with the pretzels, but would also work great with some dark rye, as they mention. They also mention adding 1/4 cup of crumbled blue, but I opted for just the cheddar.
If I was looking for one word to describe this dip, I think addictive would be the first word that comes to mind. Tom and I both loved it. It would be perfect as a topping for a juicy burger or hot dog too, with some caramelized onions and dijon mustard perhaps? Just sayin’.
Hope you give this Beer Cheese Dip a go guys. Better make a double batch for Super Bowl because it’ll go fast. Enjoy!
A few other game day favorites here at the BHK are my Cajun Poutine, my Frito Pie and my Tony’s Baked Cheeseburger Sliders.
A Few Cook’s Notes for Easy Creamy Beer Cheese Dip Recipe:
As I mentioned above, I did not add the crumbled blue cheese, but feel free if you’re a fan.
I also used Heineken beer for the dip. They recommend anything but a very hoppy IPA.
I served mine with the pretzel nuggets pictured, but it would be delicious with veggies, cubed rye or pumpernickel bread or even hard pretzels.
Easy Creamy Beer Cheese DipPrint Recipe Pin Recipe
- 2 Tbsp. butter
- 2 Tbsp. all-purpose flour
- 1 cup beer, I used Heineken
- 1/2 cup evaporated milk
- 2 cups shredded yellow sharp cheddar cheese
- 2 oz. cream cheese, cubed
- 1/4 cup crumbled blue cheese, optional
- 1/2 tsp. Dijon mustard
- 1/2 tsp. Worcestershire sauce
- hot pretzel nuggets, veggies, rye or pumpernickel bread, for dipping
- In a medium saucepan over medium heat, melt butter. Whisk in flour and cook for 1 minute, whisking constantly. Slowly whisk in the beer and evaporated milk. Bring to a simmer and cook, whisking, until mixture is thickened, about 2 minutes.
- Lower the heat and add the shredded cheese, 1/2 cup at a time, allowing the cheese to melt before the next addition. Add the cream cheese, blue cheese, if using, mustard and Worcestershire until well combined and heated through. Pour into a serving dish and serve it hot with whatever you choose for dipping.
Recipe adapted from Joy of Cooking
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