Skip the roux and make this easy beer cheese dip with fresh garlic, sharp cheddar cheese, cream cheese and beer for a bold, creamy dip! Perfect with pretzels, veggies, tortilla chips this smooth and flavorful recipe comes together in minutes with no fuss.
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Every fall, I start thinking about all the cozy recipes I can make with beer or cheese. Cooler weather just screams for a hearty, soul-warming dip, and I’ve adapted this to work over a firepit, grill or stovetop.
I’ve made my fair share of beer cheese dips, and let me tell you—ditching the roux was huge. No whisking butter and flour, no extra steps—just smooth, creamy, bold flavor without the fuss. Instead, I let fresh garlic do the talking, giving every bite that warm, rich kick you just can’t get from garlic powder.
And let’s talk the best beer. A smooth, malty lager or a mellow amber ale brings out the cheddar’s sharpness without overpowering it. Stouts add a deep, roasty vibe, while IPAs, I personally think they are too hoppy, but if you like it – go for it!
We’re big on beer-infused comfort food in my house. Every time I make my Beer Beef Stew, my family goes nuts—it’s rich, hearty, and packed with that deep, slow-simmered flavor that only beer can bring. And what better way to round it out than with a homemade German pretzel or homemade pretzel bites? This beer cheese dip was made for dunking soft pretzel bites, whether you’re celebrating Oktoberfest, game day, or just craving something cheesy and delicious.
So grab your favorite beer, whip up a batch, and get dipping!
Simple Ingredients
- Cheddar Cheese – Use sharp white cheddar, mild cheddar cheese, or try pepper jack or Colby Jack too. Grate your cheese off the block, pre-shredded cheese sometimes doesn’t melt well.
- Cream Cheese – A great creamy base to bring the pretzel cheese dip together!
- Garlic – A little minced garlic amps up the flavors, you could substitute a little garlic powder.
- Beer – I like using a lager for the beer’s flavor! You can use a hoppy IPA, pale ales, pilsners, stouts; bottom line, use a beer you like to drink!
- Chives – Chives not only give this dish a pop of color, but improves the overall flavor.
- Spices – A splash of cayenne pepper for a kick along with some kosher salt and you are all set.
Get the full recipe in the recipe card below.
Recommended Equipment
This recipe is super simple and if you are a camper you probably already have a fantastic cast iron skillet you can use. That is really all you need, maybe a good long handled wooden spoon!
How to make Beer Cheese Dip for Pretzels
You can make this beer cheese dip recipe many ways, over a campfire or fire pit, on the grill for a cookout, on the stovetop or in the oven even! So many options so little time!
If using a campfire or fire pit, place a grate over the fire. In a 10 or 12″ cast-iron skillet (I love my Lodge skillets), add cream cheese, shredded cheddar cheese, garlic, chives and beer — be sure to season with a little cayenne and salt.
I loved making this easy beer cheese dip on our fire pit actually, I just borrowed a grate from our grill and it worked like a charm! The image below is right before I placed the foil on top.
Cover with foil or with a heat safe lid if you have one, take a peek every now and then stir the mixture to combine.
The picture on the right is making this same pretzel cheese dip on our grill, with burners at about medium, which was about 400°F (205° C).
Once all the cheeses are melted, stir or whisk well to combine until smooth, a few little lumps are just fine. Garnish with extra chives if desired.
If you want the top to have a little browned cheese, place 5-6 inches below broiler for 1 -2 minutes, watching closely! It will brown quickly.
Stovetop or Oven Variation
Maybe like the first time I made this, the wind whipped up and it just wasn’t enjoyable to make outside, so instead, move inside just as easily.
- Stovetop | Add all ingredients to cast-iron or other medium saucepan and cover, heating over medium heat until hot, bubbly and cheeses are melted. Stir occasionally to combine.
- Oven | Place all ingredients in cast-iron skillet or other oven safe pan or dish, cover with foil and bake at 400 for 10-15 minutes until melted and bubbly. Stir until smooth.
Cheese Dip for Pretzels Variations
Our motto is “Make it Yours” want to make this spicer, add more cayenne, change the flavor by changing the cheese.
- Spicy Beer Cheese Dip: Increase Cayenne pepper up to ¼ teaspoon (or more if you can handle the heat); toss in a 4 oz can of green chilis or canned jalapeños. Stir in a little Sriracha sauce at the very end.
- Gourmet Beer Cheese Dip: Use smoked gouda, Swiss or Gruyere cheeses along with the cream cheese, yummy!
- More Spices: Try adding a teaspoon of Worcestershire sauce, a little dijon mustard, ½ – 1 teaspoon onion powder.
How to Store Beer Cheese Dip
This dip is best eaten off off the grill, campfire, stove top or oven! However; store leftovers in airtight container up to 7 days in the fridge.
How to Reheat Beer Cheese Pretzel Dip
To avoid separation, reheat in the microwave in 30 second intervals, stirring between until hot and smooth.
If you have to do it over the stove, whisk well in small saucepan over low heat until warm and smooth. If it separates it’s still good, it just won’t look as pretty!
Frequently Asked Questions
I get it, it won’t quite be beer cheese dip, but hey, we want this to be something you love. The following can be substituted cup-for-cup; beef broth, chicken broth, apple juice or cider, even coke or root beer! But you might get a completely different flavor! You may also use white wine (making it more like a yummy fondue) or ginger ale.
The simple answer is yes! However; there is a tiny amount in this dip, so if you are worried about kiddos having alcohol, most of it is cooked off during the process!
Great question, the culprit of separation or grainy gritty cheese sauce is high heat too quickly. But how do you fix grainy cheese sauce?
1) Remove from heat for a couple of minutes, giving it a chance to cool.
2) Add a teaspoon or two of lemon juice, you won’t taste it but whisk in until it starts to come together. It interrupts the chemical reaction happening OR (but not both)
3) Add a teaspoon or two of cream, whisking in. BE SURE NOT TO ADD BOTH LEMON JUICE AND CREAM AS THIS can make it worse!
4) WHISK, whisking it fast and consistently to help bring everything back together.
Recipe adapted from Delish!
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Equipment
Ingredients
- 10 ½ cups cheddar cheese shredded, use sharp, Colby, Pepper Jack, Smoked Gouda or Gruyere
- 8 oz cream cheese 1 block; softened (full-fat or neufchatel cheese is fine)
- 2 cloves garlic minced
- 1 tablespoon chives minced
- 1 cup lager beer
- ½ teaspoon kosher salt
- Cayenne pepper sprinkle or two
Instructions
- You can make this beer cheese dip recipe many ways, over a campfire or fire pit, on the grill for a cookout, on the stovetop or in the oven even! So many options so little time!
- If using a campfire or fire pit, place a grate over the fire. In a 10 or 12" cast-iron skillet (I love my Lodge skillets), add cream cheese, shredded cheddar cheese, garlic, chives and beer — be sure to season with a little cayenne and salt.
- I loved making this easy beer cheese dip on our fire pit actually, I just borrowed a grate from our grill and it worked like a charm! The image below is right before I placed the foil on top.
- Cover with foil or with a heat safe lid if you have one, take a peek every now and then stirring to combine.
- The picture on the right is making this same pretzel cheese dip on our grill, with burners at about medium, which was about 400 degrees.
- Once all the cheeses are melted, stir or whisk well to combine until smooth, a few little lumps are just fine. Garnish with extra chives if desired.
- If you want the top to have a little browned cheese, place 5-6 inches below broiler for 1 -2 minutes, watching closely! It will brown quickly.
- Stovetop or Oven VariationMaybe like the first time I made this, the wind whipped up and it just wasn't enjoyable to make outside, so instead, move inside just as easily.
- Stovetop | Add all ingredients to cast-iron or other heavy bottomed pan and cover, heating over medium-low heat until hot, bubbly and cheeses are melted. Stir occasionally to combine.
- Oven | Place all ingredients in cast-iron skillet or other oven safe pan or dish, cover with foil and bake at 400 for 10-15 minutes until melted and bubbly. Stir until smooth.
- TFC PRO TIP | If Golden top on cheese is desired; place under broiler for a few seconds to a minute, watching closely. I like to put mine a little lower and stand and watch it, it can go from golden to burnt in seconds!
Notes
- Spicy Beer Cheese Dip | Increase Cayenne pepper up to ¼ teaspoon (or more if you can handle the heat); toss in a 4 oz can of green chilis or canned jalapeños. Stir in a little Sriracha sauce at the very end.
- Gourmet Beer Cheese Dip | Use smoked gouda or gruyere cheeses along with the cream cheese, yummy!
How to reheat pretzel cheese dip?
- To avoid separation, reheat in the microwave in 30 second intervals, stirring between until hot and smooth.
- If you have to do it over the stove, whisk well in small saucepan over low heat until warm and smooth. If it separates it's still good, it just won't look as pretty!
Nutrition
Dorothy Baxter
Do you really mean 10 + cups of cheddar? That is a huge amount. thanks!
Yes I really do! It makes. Good amount of dip as you can see. You can use the slider button on the recipe card to cut it in half if you’d like.