- Saucepan
- Whisk
- Food processor with a coarse shredding blade, or a box grater
- Kitchen Scale
- Serving container
There are tons of ways to make beer cheese dip, but this is the one I make when I want the most delicious, German-inspired version. It starts with apple beer as the liquid, a little allspice for warmth, and one secret ingredient that makes the whole thing magic: sodium citrate. It keeps the cheese completely liquefied, so this beer cheese dip (no roux needed) stays smooth and dippable at room temperature for hours.
Most beer cheese recipes start with a roux, equal amounts of butter and flour cooked in the pot before anything else goes in. That's perfectly fine, and it's actually how I started this recipe a few years ago. But after it sits at room temperature for a little bit, or even after it heats for a little bit, a roux-based cheese sauce turns clumpy. I just wasn't happy with the way it lasted, and beer cheese is usually served at a party. Sodium citrate takes the place of the roux, so there is no flour and no butter, and the dip still pours like a dream after it has been sitting out.
Would you like to save this recipe?
I will email this recipe page to you, so you can come back to it later!
I'll be honest with you, I sat on this recipe for 2 years. I thought the ingredients were so weird that nobody was going to want to make it. Well, if you skip it because the ingredients look a little odd, you are missing out on one of the most delicious beer cheese dips you will ever find. Trust me, give it a try.
Suggested Kitchen Tools for Beer Cheese Dip
- Saucepan
- Whisk
- Food processor with a coarse shredding blade, or a box grater
- Kitchen scale
- Serving container
Ingredients & Substitutions
This dip only needs a short list of ingredients, and each one has a job. Let's take a closer look at each ingredient.
Apple Beer
Used in Recipe: 12 ounces of apple beer is the liquid that the cheese melts into, and it gives this apple beer cheese dip its flavor.
What it Does: The beer carries the spices and the sodium citrate and thins the cheese into a sauce. You need at least 12 ounces of liquid so the dip has the right consistency.
Substitutions: If you don't want the apple flavor, don't worry about it. Use any lighter beer and it'll be perfectly fine. I don't recommend a dark beer like Guinness, because it is way too dark and overpowers the cheese. If you don't want to cook with alcohol, use apple juice, or half apple juice and half water. Any liquid will be fine.
White Cheddar and Monterey Jack Cheese
Used in Recipe: 12 ounces of white cheddar and 4 to 6 ounces of Monterey Jack, shredded. That came out to about 3½ to 4 cups of course shredded cheese for me.
What it Does: I find the blend of flavor and meltiness perfect, because the Monterey Jack melts just a little bit better than the cheddar. You need at least 12 ounces of cheese to combine with the sodium citrate so you get that perfect melted consistency. The range on the Monterey Jack is there so you can make the dip the way you like it: a little less cheese for a thinner dip, a little more for a thicker one. Please don't go by cups alone. The volume depends on the size of the shred, so weighing your cheese is the most accurate way to do it.
Substitutions: Already shredded store-bought cheese works fine in this recipe. I just very rarely see white cheddar or Monterey Jack sold pre-shredded, so I shred my own with the coarse shredding blade on my food processor. A box grater works too. And if you don't have a way to shred the cheese, cut it into very small little dice. It will melt just fine.
Sodium Citrate
Used in Recipe: 2 teaspoons of sodium citrate, whisked into the hot beer before the cheese goes in.
What it Does: This is the secret, and it's what makes this beer cheese magic. Sodium citrate keeps the cheese completely liquefied, so the dip stays smooth at room temperature for dipping for several hours, and it still pours after it has been refrigerated. It is what lets this recipe skip the roux entirely.
Substitutions: There isn't a swap that does the same job. A butter and flour roux will thicken the sauce, but it won't keep the dip smooth as it sits, which is the whole reason I make it this way.
Allspice
Used in Recipe: ½ teaspoon of ground allspice.
What it Does: I know some of you are going to see allspice and say you're not using that, but I really urge you to give it a try. It changes this beer cheese and makes it perfect for dipping pretzels in and spooning over brats.
Substitutions: Half a teaspoon may be a little bit much for you, so start with a quarter of a teaspoon if you are unsure. If you really don't like it, you can omit it.
Garlic Powder and Cayenne Pepper
Used in Recipe: ½ teaspoon of garlic powder and ¼ teaspoon of cayenne pepper.
What it Does: The garlic powder adds savory depth, and the cayenne adds a gentle warmth in the background.
Substitutions: Adjust the cayenne to your taste. Use a little less for a milder dip, or a pinch more if you like some heat.
How to Make Beer Cheese Dip
Everything comes together in one pan on the stove. You can also make it in any appliance with a sear/sauté setting, and I'll cover that below.
Shred the Cheese and Gather Your Ingredients
Start by getting everything together. Shred the white cheddar and Monterey Jack using the coarse shredding blade of a food processor or a box grater, and weigh out 12 ounces of white cheddar and 4 ounces of Monterey Jack, plus another 1 to 2 ounces of Monterey Jack in case you want a thicker dip. There are always little pieces that stick on top of the food processor; use those too, because the weight of the cheese matters here. If you don't have a way to shred it, cut the cheese into very small dice.
Measure ½ teaspoon of allspice, ½ teaspoon of garlic powder, ¼ teaspoon of cayenne pepper and 2 teaspoons of sodium citrate, and have 12 ounces of apple beer ready to pour.
Quick Tip
Weigh your cheese instead of measuring by cups. I used about 3½ cups, but that was based on the size of the shred from my food processor. A finer or coarser shred changes the volume, so the scale is the most accurate way to get the right amount.
Heat the Beer and Whisk in the Spices
Heat a saucepan on the stove over medium heat. I use level 5 on my burner. Add the apple beer and let it heat up until it is bubbling. Once the liquid is hot, whisk in the allspice, garlic powder, cayenne pepper and sodium citrate.
Melt in the Cheese a Little at a Time
Keep the pan at a nice simmer, but not boiling. Slowly add the cheese, a handful at a time, and whisk each addition in until it melts. As long as you add the cheese slowly and whisk while it melts, you're going to have a beautiful, velvety cheese sauce.
Adjust the Thickness
Give the sauce a stir and lift your spoon or spatula to see how it pours. If your cheese sauce seems a little too thin, you have two choices. You can let it simmer a little bit longer until it thickens, or you can add a little bit more cheese. I added another ounce of Monterey Jack, grated on a box grater, which brought me to about 4 cups of cheese in total. Just remember, the more cheese you add, the more solid the dip gets as it sits or chills in the refrigerator. It's a personal preference.
Quick Tip
When the beer cheese dip is really hot, it's going to look thinner than it will be once it cools. Don't make it so thick in the pan that it turns too thick as it cools down. You want it nice and dippable the entire time you're serving it.
Transfer and Serve
Pour the dip into any serving container you like. I poured mine into a glass jar and a small bowl. This recipe makes about 2½ to 3 cups of beer cheese dip. Serve it warm or at room temperature with soft pretzels, brat bites on toothpicks and anything else you love to dip.
Beer Cheese Dip
Equipment
- Saucepan
- Whisk
- Food processor with a coarse shredding blade, or a box grater
- Kitchen Scale
- Serving container
Ingredients
Beer and Spices
- 12 oz apple beer at least 12 oz of liquid is needed; any lighter beer works, or use half apple juice and half water for a non-alcoholic version; avoid dark beer like Guinness
- ½ teaspoon ground allspice start with ¼ teaspoon if you are unsure, or omit it
- ½ teaspoon garlic powder
- ¼ teaspoon cayenne pepper
- 2 teaspoon (affiliate link)sodium citrate
Cheese
- 12 oz white cheddar cheese, shredded weigh it rather than measuring by cups
- 4 to 6 oz Monterey Jack cheese, shredded start with 4 oz and add more at the end for a thicker dip
Would you like to save this recipe?
I will email this recipe page to you, so you can come back to it later!
Instructions
- Shred 12 oz of white cheddar and 4 oz of Monterey Jack using the coarse shredding blade of a food processor or a box grater. Weigh the cheese rather than going by cups, since the volume changes with the size of the shred. You should have roughly 3½ cups. If you don't have a way to shred it, cut the cheese into very small dice. Keep another 1 to 2 oz of Monterey Jack nearby in case you want a thicker dip.
- Heat a saucepan on the stove over medium heat (level 5 on my burner). Add 12 oz of apple beer and let it heat up.12 oz apple beer
- Once the beer is hot, whisk in ½ teaspoon allspice, ½ teaspoon garlic powder, ¼ teaspoon cayenne pepper and 2 teaspoons sodium citrate until dissolved.½ tsp ground allspice, ½ tsp garlic powder, ¼ tsp cayenne pepper, 2 tsp sodium citrate
- Keep the pan at a gentle simmer, not a boil. Slowly add the shredded cheese a handful at a time, whisking after each addition until it melts in, until you have a smooth, velvety cheese sauce.12 oz white cheddar cheese, shredded, 4 to 6 oz Monterey Jack cheese, shredded
- Check the thickness. If the dip seems too thin, simmer it a little longer or whisk in another 1 to 2 oz of shredded Monterey Jack. Keep in mind the dip is thinner while it is very hot and thickens as it cools, so stop while it is still nice and dippable.
- Transfer the beer cheese dip to a serving container. Serve warm or at room temperature with soft pretzels or brats. Limit the time it sits at room temperature to 2 hours, then refrigerate it or keep it on very low heat.
Notes
• Shred all of the cheese before you turn on the stove. Once the beer is hot, the cheese goes in steadily and you want it ready.
• Weigh the cheese if you can. Cups vary with the size of the shred, and you need at least 12 ounces of cheese for the sodium citrate to give you that perfect melted consistency.
• No grater or food processor? Cut the cheese into very small dice. It will still melt just fine. COOKING TIPS
• Keep the pan at a simmer, not a boil, while the cheese goes in.
• Add the cheese slowly and whisk the whole time it is melting. That is what gives you a velvety sauce.
• The dip is thinner while it is very hot. Don't thicken it so much that it turns too thick once it cools. CHEESE TIPS
• The combination of white cheddar and Monterey Jack gives you great flavor, and the Monterey Jack melts just a little bit better.
• Pre-shredded cheese works fine in this recipe, though white cheddar and Monterey Jack are rarely sold pre-shredded.
• More cheese makes a thicker dip that gets firmer as it sits or chills. Less cheese keeps it thinner. VARIATIONS
• Use any lighter beer in place of the apple beer. Skip dark beers like Guinness; they overpower the cheese.
• For a non-alcoholic version, use 12 oz of apple juice, or half apple juice and half water.
• Start with ¼ teaspoon of allspice if you are unsure about it, or leave it out entirely. NUTRITIONAL DISCLAIMER
Nutritional information provided is an estimate based on typical ingredient values and standard portion sizes. Actual nutritional content may vary significantly depending on specific brands used, ingredient substitutions, preparation methods, portion sizes, and individual cooking techniques. For precise nutritional information tailored to your specific ingredients and preparation, please consult with a registered dietitian or use laboratory analysis. This information should not be used for medical nutrition therapy or to manage medical conditions without professional guidance.
Nutrition
Alternate Cooking Instructions
- Ninja Foodi Pressure Cooker & Air Crisper: Use the Sear/Sauté function in place of the pan on the stove. Heat the beer, whisk in the spices and sodium citrate, then add the cheese slowly while whisking, exactly as written.
- Any appliance with a Sear/Sauté setting: Any multi-cooker with Sear/Sauté, such as the Ninja Possible Cooker Pro, works perfectly fine. Follow the same steps, keeping the liquid at a simmer rather than a boil while the cheese melts in.
Storage & Reheating Instructions
How to Store Leftover Beer Cheese Dip
- Room Temperature: This dip is good at room temperature for dipping, but for food safety, limit the time it sits out to 2 hours.
- Refrigerator: After 2 hours, pop it into the refrigerator in an airtight container. A lot of beer cheese recipes turn solid in the fridge. This one stays liquid and pourable, even after it has been refrigerated, unless you added extra cheese to make it thicker.
Quick Tip
For a party, the best way to serve this dip is on very low heat. It stays liquid at room temperature too, but keeping it warm means you don't have to watch the 2 hour clock.
How to Reheat Beer Cheese Dip
- Stove: Warm the dip in a saucepan over very low heat, whisking as it heats, until it is warmed through.
- Room Temperature: Because the sodium citrate keeps it liquid, you can also serve it straight from the refrigerator once it has lost its chill.
Frequently Asked Questions
Yes, that's exactly how this recipe is made. Instead of a roux of butter and flour, 2 teaspoons of sodium citrate are whisked into the hot beer before the cheese goes in. A roux works, but it turns clumpy as the dip sits at room temperature or reheats. Sodium citrate keeps the cheese completely liquefied, so the dip stays smooth for hours.
I use apple beer, which gives the dip a lovely apple flavor. If you don't want the apple flavor, use any lighter beer and it'll be perfectly fine. Avoid a dark beer like Guinness, because it is way too dark and will overpower the cheese. Whatever you use, you need at least 12 ounces of liquid.
Absolutely. If you don't want to cook with alcohol, use apple juice instead of the beer, or use half apple juice and half water. It really doesn't matter, any liquid will be fine. Just make sure you have at least 12 ounces of it.
Yes, the recipe works fine with already shredded store-bought cheese. I very rarely see white cheddar or Monterey Jack sold pre-shredded, though, so I shred my own with a food processor or a box grater. If you can't shred it, cut the cheese into very small dice and it will melt just fine.
First, keep in mind that the dip is thinner while it is really hot, and it thickens as it cools. If it still seems too thin, let it simmer a little bit longer, or whisk in a little more cheese. An extra ounce or two of Monterey Jack is usually all it takes. Just don't overdo it, because a dip that is too thick once it cools has lost its magic.
For food safety, limit the time it sits at room temperature to 2 hours. After that, pop it into the refrigerator, or reheat it. For a party, the best way to serve it is on very low heat. Thanks to the sodium citrate, it stays liquid at room temperature, and that's what makes this beer cheese so special.
Variations
- Use a different beer: Swap the apple beer for any lighter beer. Skip the dark beers; they overpower the cheese.
- Make it non-alcoholic: Use 12 ounces of apple juice, or half apple juice and half water.
- Adjust the allspice: Start with ¼ teaspoon if you are unsure about it, or leave it out entirely.
- Thinner or thicker: Use 4 ounces of Monterey Jack for a thinner, more pourable dip, or up to 6 ounces for a thicker one.
- Try a yellow cheese version: If you'd like a yellow cheese version, my Pretzel Cheese Dip is a delicious one to try, and that post includes a nacho cheese recipe too.
What to Serve With Beer Cheese Dip
This beer cheese dip is wonderful on all kinds of things. Soft pretzels are amazing with it, and it is delicious spooned over air fryer brats. If you'd like to make your own, my Air Fryer Pretzel Bites are perfect for dipping. The other day I made an air fryer brat sandwich on a pretzel roll and used this cheese sauce as the condiment. Oh my goodness, was that good!
More Party Dips from The Salted Pepper
If you're putting together a spread for game day or a get-together, these dips are some of my favorites to set out right next to this beer cheese. Each one is easy to make and so delicious, and trust me, they disappear fast.
About the Recipe Author, Louise Long
Louise is a full-time recipe creator and food blogger @ The Salted Pepper. She has over 30 years of experience with cooking and recipe development. She owned a restaurant for several years and was a full-time RN until retiring to blog full-time.
She published her first cookbook in the Fall of 2018 and is very interested in writing several more.
Louise is also the creator of an online Ninja Foodi Pressure Cooking Course with over 100 instructional step-by-step videos. People absolutely rave about the course and all the value they have received from it.
Louise has several very active Facebook groups that help people with the basics of cooking and learning more about the appliances they love.
Ninja Foodi Pressure Cooker & Air Crisper 101
Ninja Woodfire Outdoor Grill & Smoker
Louise is also a YouTube creator and you can find most of her recipes in video format on The Salted Pepper YouTube channel.
She is very responsive to messages and eager to help in any way she can. Get more Information about Louise & contact information
I WOULD LOVE TO SEE WHAT YOU ARE COOKING UP IN YOUR KITCHEN! TAG ME @THESALTEDPEPPER ON YOUR FAVORITE SOCIAL MEDIA PLATFORM WHEN YOU MAKE A DISH!
BE SURE TO FOLLOW THE SALTED PEPPER RIGHT HERE ⇓⇓⇓⇓⇓
Leave a Reply