I never imagined I could make my own cheese dip until very recently. There are plenty of recipes out there and with fresh grated cheeses so the flavor is natural vs the jalapeño cheddar cheese sauce we used to buy from the grocery. This dip is perfect for dipping soft pretzels, smoked meats, steamed veggies, or anything else you might serve with fondue.
Beer Cheese Dip
The perfect dip to go with soft pretzels. This simple dip has notes of a beer you've been drinking, and fresh grated Cheddar + Gouda Cheese.
- Cheese Grater
- Small Saucepan
- Infrared Thermometer
- 2 Tablespoons unsalted butter (30g)
- 3 Tablespoons all-purpose flour (24g)
- 2 Tablespoons cream cheese (30g)
- 1/2 cup cream (120ml)
- 1/2 cup beer (120ml)
- 1 Tablespoon Franks (Original Hot Sauce)
- 2 teaspoons Tamari or Soy sauce
- 1/2 teaspoon garlic powder
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon smoked jalapeno powder
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon salt
- 2 cups shredded cheeses (250g; 8 ounces)
- Prep 8 ounces of shredded cheeses and set aside.
- Start with the roux. Melt the butter in a small saucepan over medium heat. Add the flour and whisk together until a thick and clumpy paste forms, about 1 minute.
- In a slow and steady stream, whisk in the dairy followed by the beer. After it’s all added, continue whisking until it slightly thickens, about 1 minute.
- Add the cream cheese next and allow it to melt into the liquids.
- One at a time, whisk in the Franks, Soy, and remaining spices.
- Use Temp gun to check the heat, bring the pot to about 140F and add a handful of shredded cheese. The temp will drop, but try to keep the temp at 130F-140F. Once melted add another handful of cheese. Repeat until all the cheese has melted.
- Remove the cheese dip from heat and pour into a serving dish. Sprinkle with extra cheese, if desired. The dip will be thin right off the stove (and delicious, of course), but will begin to thicken after a few minutes. It’s delicious warm or room temperature.
- Cover and store leftovers in the refrigerator for up to 1 week. Heat over stovetop or in the microwave before serving again. When reheated aim for the melting cheese temp, stir and serve warm.
Cooking Temp: Use an infrared thermometer to check the temp while cooking. We found that 130F-140F is the ideal temp for melting cheeses. Remove from heat if the temp exceeds 160F to prevent dairy from curdling. Cheese: We like to use a blend of Sharp Cheddar with Smoked Gouda. Try to use melting cheeses to get the best results. Cream cheese is optional and can be subbed with sour cream or omitted completely. Beer: We like to use tasty IPA beer, or whatever we have on hand. If two people donate a few ounces from their beer, then we can drink while we cook. Smoked Flavor: we like to add a pinch of smoked flavoring, but be careful as it goes a long way. Try adding smoke flavoring if you don’t add smoked cheese or spices.