Beer and cheese lovers take note—this dip is addictively delicious!
Ever since my cousin Michael invited the family over for a barbecue and served us beer can chicken (chicken sitting on a can of beer), I’ve become more attuned to the versatility of ale. Beer can chicken is only one of the many creative recipes conjured up with a can of the United States’ favorite alcoholic beverage: there’s beer mac-and-cheese, beer chili, porter-laced bundt cake, beer-braised short ribs, and all the iterations of beer-battered fish.
Beer is one of the world’s oldest alcoholic drinks, with archaeological evidence showing traces of beer in present-day Israel over 13,000 years ago. Match that with cheese, with Poland showing the first actual evidence of its existence from 5500 BCE, and you have beer cheese, a delicious combination of two of Earth’s oldest pleasures.
Not nearly as ancient, beer cheese is believed to have originated in the 1940s at Johnny Allman’s, a restaurant in rural Clark County, Kentucky. The owner—you guessed it—Johnny Allman, said his Arizona cousin was the chef who created the dip, adding in Southwest spices. Nowadays, beer cheese is sold throughout the state, with numerous brands and heat varieties to choose from. The Kentucky Legislature even stamped Clark County as the place of origin of the dip, and the annual Beer Cheese Festival is held in the town of Winchester. Queen Elizabeth II is said to have enjoyed beer cheese so much while on a trip to Lexington, that she brought a jar of it back to Buckingham Palace.
Smooth and smoky, rich and savory, beer cheese is a classic comfort food. The cheese is the star player in this rock star appetizer, made all the richer with butter, flour, and whole milk used to thicken it and make it creamier. Onion, garlic, paprika, Worcestershire, and Dijon mustard give the beer cheese hints of spice, tang, and sweetness, and the much-lauded beer leaves its signature bitter trace of hops.
Is This Beer Cheese Recipe Healthy?
Let’s not kid ourselves. It’s not. Go whole hog on this one, and TREAT YOURSELF! The full-fat butter, whole milk, and cheese will really intensify the already decadent nature of the dip. Attempts to remove the fat from the dish with yogurt, low-fat cheese or skim milk, in my opinion, will make this a poor imitation. This is a hefty, cheesy, guilty pleasure. Go for it!
Beer 101
If you don’t know much about beer, educate yourself briefly on what kind of flavor you are looking for. Lighter beers like pilsners and lagers are less flavorful and commonly used for fried dishes. Stouts, like Guinness, are heavy, dark, and sometimes used in stews, desserts, and breads. IPAs have their fans but are usually too bitter to cook with. We recommend a light lager for this dish, but feel free to try a few out to see what you like.
How to make ahead and store
To make ahead of time, prepare the beer cheese and store it in the refrigerator for up to 4 days before your big bash, then reheat slowly on the stovetop when ready to serve. If you have trouble reheating it on the stove, add a little milk to loosen it up. Alternatively, if cooking fresh on the day of serving, leftovers will last for 4-5 days in the fridge. Beer cheese does not freeze well.
Serving Suggestions
Party food! Buy the family-size bag of tortilla chips to serve with this, but also put out a plate of vegetables to try and tame the richness overload. Crackers and a crusty baguette will also taste great, delivering globs of luscious beer cheese to your awaiting taste buds.
Homemade tortilla chips are the best, try these: Fried Tortilla Chips. It ain’t a party without guacamole: here’s the Best Guacamole Recipe Ever (Really!) For your new beer-flavored life, try these recipes: Beer Cheese Sauce, Beer Cheese Soup, Beer-Battered Fish, Beer-Battered Onion Rings, and Beer-Battered Shrimp.
Ingredients
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 3/4 cup whole milk
- 2/3 cup lager beer
- 3/4 teaspoon Dijon mustard
- 1 1/2 teaspoons Worcestershire sauce
- 3/4 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon salt
- 2 cups shredded sharp cheddar cheese
Instructions
- In a medium saucepan, melt butter over medium heat. Stir in flour and cook for 30 seconds – 1 minute to cook the flour and form a paste.
- Gradually whisk in milk and beer in a steady stream, ensuring the mixture stays smooth.
- Add mustard, Worcestershire sauce, garlic powder, onion powder, paprika, and salt. Cook until thickened.
- Remove from heat and gradually stir in cheddar cheese until melted and smooth. Adjust seasonings if needed and serve warm. It will thicken more as it cools.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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