Beer Cheese Dip
This beer cheese dip is a smooth, German-inspired cheese sauce made on the stove with apple beer and no roux. Sodium citrate keeps it silky and pourable at room temperature, so it holds up through the whole party.
Servings: 10 servings
Calories: 197kcal
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
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
PREP TIPS
• 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.
• 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
Serving: 0.25cup | Calories: 197kcal | Carbohydrates: 2g | Protein: 11g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 44mg | Sodium: 292mg | Potassium: 48mg | Fiber: 0.1g | Sugar: 0.2g | Vitamin A: 449IU | Vitamin C: 0.1mg | Calcium: 327mg | Iron: 0.2mg