This dip is the perfect snack when you need a cheesy fix!  Hot and ready in under 10 minutes, this tasty dip will knock your socks off!  We like to serve it with our homemade soft pretzels, chips, or crackers!

Beer Cheese Dip

There is just something so comforting about cheese.  A hot and bubbly skillet filled with the ooey-gooey stuff just calls my name from time to time.  The addition of bacon takes the whole thing to a new level.  Cheese + Beer + Bacon, if this doesn’t sound good to you that I am not certain if we can still be friends.  Now, take a perfectly salted homemade pretzel and dunk it in.  I imagine this image has mouths watering across the globe, I know mine is!

What is the Best Beer to Use in Beer Cheese Dip?

A better question might be, what kind of beer do you like?  Or, what kind of beer do you have in your house?

Generally speaking, the bolder the beer flavor, the more flavor of beer you will have in your dip.  So, if you typically drink a light beer and don’t like the taste of hops, use a light beer.  If you typically drink an IPA or another type of pale ale, use that.  You should expect some of those flavors to come through in the dip and you will probably like how the cheese is complemented by a flavor that you already love.

We were looking for something sort of in the middle so we went with an American Pale ale. (Spoiler: Even the light-beer fans enjoyed this!)

Beer Cheese Dip
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What is the Best Cheese to Use in Beer Cheese Dip?

We went with a combination of extra sharp white cheddar and sharp cheddar.  Both of these cheeses are known for their amazing melting capabilities.  We like the flavor of good sharp cheeses, but if you prefer yours more on the milder side, you might want to switch these out for a gouda cheese or even a gruyere cheese.  Just stay away from cheeses that are low in moisture and typically don’t melt well (like parmesan).

Beer Cheese Dip Recipe

How to Make Beer Cheese Dip?

Making beer cheese dip is a breeze!  The only prep work you need to do is to make sure you have some cooked bacon handy.

How to Bake Bacon

When I cook bacon, I do it in the oven.  I set the temperature to 415°F and while it is preheating, I lay out the individual slices of bacon on a foil-lined rimmed baking sheet.  (Yes, right on the pan! No rack needed.) They are perfectly crispy in 18-20 minutes.  No flipping and easy cleanup!

To make the dip, simply melt some butter in a skillet, add the garlic and let it sizzle about 1 minute.  This enhances the aroma of the garlic.  Stir in the flour to make a paste.  Let that cook for another minute and then reduce the heat and slowly pour in the beer, mustard, paprika, cream cheese, and bacon, whisking the entire time until the paste is completely blended in.  Let this mixture simmer for about 5 minutes and then remove from heat and slowly add in the cheeses a little at a time.

Beer Cheese Dip Ingredients

A Couple Tips for Adding Cheese:

Shred Cold:  Cold cheese is easier to shred, so shred it cold and then let it come to room temperature.

Room Temperature:  Room temperature cheese will blend much easier with the hot beer mixture. Cold cheese can clump together if the temperature changes too quickly.

Adding Cheese: Make sure to remove the beer mixture from the heat before adding the cheese.  Adding heat to cheese causes the fats to separate, if the beer mixture is too hot you will end up with a lumpy beer cheese dip.

Easy Beer Cheese Dip

5 from 2 votes

Beer Cheese Dip

Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Beer Cheese Dip is the perfect snack when you need a cheesy fix!  Hot and ready in under 10 minutes, this tasty dip will knock your socks off!  We like to serve it with our homemade soft pretzels, chips, or crackers!


  • 2 tablespoons butter
  • 1 tablespoon garlic, minced
  • 2 tablespoons flour
  • 1 ½ cups beer
  • 1 tablespoon dijon mustard
  • 1 teaspoon paprika
  • 4 ounces cream cheese
  • 4 strips bacon, cooked and diced
  • 2 cups extra sharp white cheddar, freshly grated
  • 2 cups sharp cheddar, freshly grated


  • In a medium skillet melt the butter over medium heat.
  • Add the garlic and cook until fragrant (about 1 minute).
  • Stir in the flour and let cook for 1 minute.
  • Reduce heat slowly and stir in the beer, mustard, paprika, cream cheese, and bacon.
  • Simmer for 5 minutes and then remove from heat and stir in all of the cheeses.

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Looking for More Dip Recipes?

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Meet Amanda Rettke

Amanda Rettke is the creator of I Am Baker, and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion – With a Little Something Extra Inside.Over the course of her 15+ year blogging adventure, she has been featured in and collaborated with the Food Network, New York Times, LA Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, The Daily Mail, Star Tribune, The Globe and Mail, DailyCandy, YumSugar, The Knot, The Kitchn, and Parade, to name a few.

Reader Comments

  1. I’m looking for the Homemade Soft Pretzel Bites that go along with this recipie, but can’t seem to find it! Is there any way you would mind sending it to me? Thank you kindly! I love your recipes and following along with you! Have a great day!!

  2. I have a big complaint. I love reading every word of the whys, how’s, dos, don’ts, etc. that accompany each of your recipe posts. I really do. But you also include links to more of your recipes as well. After finding your website recently, and trying several of your recipes, how on earth am I to maintain the self control needed to not click on every single link, save the recipe, add ingredients to my shopping list, and then make them as soon as possible? I’d ask you to please not include links to your recipes, but I can’t even do that!!!

    (In all seriousness, I am super impressed & extremely pleased with Thank you!)

    Excellent Beer Cheese Dip too!

    1. HAHAHAHAHA, I was worried for a bit there!!! lol You are too adorable Lonna! Thanks for the kind words and HAPPY BAKING & COOKING to you! <3

  3. I just made this. I used Tillamook extra sharp cheddar and extra sharp white cheddar. I omitted mustard. The recipe is great.

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