Beer Cheese is a party favorite with my German family. I am not a beer drinker and I love this dip. You can serve it warm or room temperature. A mini crock pot works great for warm. This dip was a part of our Oktoberfest over Labor Day weekend. We served it with soft bite size pretzel slices. Stay tuned for the pretzel recipe too. We have a great one. If you don’t want to make your own you can try a local bakery or the frozen section of the grocery store. These were from a local Bakery called Servatii’s and they are known for their great pretzels. I ran out of time to make my own and called ahead and had them slice them for me. They do it for free and it saves a ton of time and mess. The Beer Cheese dip is best made the day before so the flavors have time to blend.
Ingredients for Beer Cheese Dip
9-12 oz. flat beer (the stronger the flavor the better)1 -1 1/2 tablespoon of flour
16 oz. sharp cheddar cheese, cut into 1-inch cubes
1-2 tablespoons of flour ( start with 1 and add more if needed)
1/4 teaspoon garlic powder
1 teaspoon onion powder
1 1/2 – 2 teaspoon hot sauce (you can adjust this amount)
1/4 teaspoon Worcestershire sauce
1/2 teaspoon horseradish sauce
1/4 teaspoon black pepper
1/8 teaspoon salt
1 teaspoon dry mustard
pinch cayenne (optional)
Beer Cheese Cooking Instructions:
- In small saucepan, heat beer on low until it bubbles. Slowly whisk in flour, then add cheese. once the cheese is a smooth consistency you can add the spices.
- Add more flour for a thicker sauce, or more beer for a thinner sauce. Sprinkle salt and pepper to taste.
You can also use the dip as a sauce by adding more beer in the beginning. Hope you like the dip and enjoy it as much as my friends and family do. Let us know your thoughts and we are also open to requests.