Beer cheese dip is popular in many restaurants, but have you ever thought of making it? The mouth-watering gooey goodness of the cheese combined with the beer-infused flavor in the dip had us wanting to create a recipe of our own!
As we always say, if it’s made with cheese, everyone will 110% surely love it!
This homemade version is as easy to make as it is addicting, with the addition of fresh garlic and smoked paprika. Not only does the garlic and paprika give more flavor, but they create a unique smokiness that works wonders with the cheddar cheese used in this recipe.
SMOKY BEER CHEESE DIP
- 16 ounces cheddar cut into 1-inch cubes
- 2 ounces cream cheese
- 1/2 cup beer (we used a milk stout)
- 1 clove garlic, minced
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- Cut the cheddar cheese into 1-inch cubes and mince the garlic.
- Melt the cheddar and cream cheese in a medium saucepan over medium-low heat until smooth.
- Whisk in the beer, minced garlic, smoked paprika, salt and pepper until fully blended and hot.
- Serve hot with your favorite dippables.
TIPS AND TECHNIQUES
- The best beers for beer cheese are lagers or stouts. This recipe was made using a milk stout.
- As it cools, the beer cheese will thicken. Simply return it to the burner for a few minutes or microwave for 15-30 seconds to reheat it.
- This beer cheese recipe does have some texture from the added garlic and smoked paprika. For a less textured beer cheese, you can omit these ingredients, but it will also alter the flavor.
- Store leftovers in an airtight container in the refrigerator. Use within 4 days.
When it comes to dippables, you can’t go wrong no matter what you choose, whether it’s chips, crackers, vegetables, bread or pretzels since everything goes so well with cheese! Below we have provided recipes for two dippable to enjoy with this smoky beer cheese dip, homemade buttery beer bread and soft beer pretzels.
BUTTERY BEER BREAD
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 3 tablespoons sugar
- 12 ounces beer (the best types of beer for beer bread are pale ales or brown ale)
- 3 tablespoons unsalted butter, melted and cooled
- Preheat your oven to 375 degrees F.
- Grease the inside of a standard loaf pan.
- In a large mixing bowl, combine the flour, baking powder, salt and sugar.
- Stir in the beer until everything is just combined. Do not overmix.
- Pour the batter into the prepared loaf pan.
- Drizzle the melted butter over the top.
- Bake until a toothpick inserted into the center comes out dry and the top is just lightly browned about 45-60 minutes.
- Allow to cool for 5-10 minutes before removing from the pan.
- Cut into 8 thick slices, or chunks for dipping into the beer cheese dip.
BUTTERY BEER PRETZELS
- 12 ounces of beer
- 1 packet (1/4 ounce) active dry yeast
- 1/4 cup + 1 tablespoon unsalted butter, melted and cooled (divided)
- 2 tablespoons brown sugar
- 5 teaspoons salt
- 5 cups all-purpose flour
- 10 cups water
- 2/3 cups baking soda
- coarse salt
*Note: you will not need the additional 1 tablespoon of melted butter until much later.
- Pour the beer into a small saucepan and heat until it’s just warm (110 -115 degrees F). Remove from the heat and stir in the yeast until it’s fully dissolved.
- In a mixer bowl, combine the butter, sugar, salt, and beer mixture on medium speed. Gradually add the flour until the dough forms a smooth, soft ball.
- Turn out the dough onto a floured surface and knead until smooth and elastic.
- Coat the inside of the bowl with oil and place the dough back in it. Cover the bowl with a towel and leave in a warm place to rise for about an hour.
- Once the dough is done rising, preheat your oven to 425 degrees F and start the water and baking soda to boil in a large pot.
- Punch the dough down and divide into 4 equal size balls, then break each ball into 2 equal size pieces so that you now have 8 equal size dough balls.
- For standard soft pretzels, roll each ball of dough out into an 18-inch rope. Shape the rope into an upside-down “U” shape. Cross the two ends over each other and repeat to form a twist. Flip the ends up and pinch to secure.
- Place one pretzel into the boiling water with a slotted spoon. Allow to boil for about 30 seconds, then remove to a baking sheet to dry. Repeat with the remaining pretzels.
- Once the pretzels are dry (after about 10 minutes), brush on the remaining 1 tablespoon of melted butter and sprinkle on a pinch of coarse salt.
- Bake in the preheated oven for 8-10 minutes or until lightly browned, then move to a wire rack to cool.