beer cheese + pretzels


spicy beer cheese

  • Author: Pip
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 mins
  • Yield: 4 servings 1x
  • Category: Appetizer


  • 3 T unsalted butter
  • 3 T AP flour
  • 1/2 C light beer
  • 11/2 C of 2% milk (depending on thickness preference)
  • 4 C shredded cheddar (pepper jack, coby, white or yellow cheddar – or a blend)
  • 2 T diced Jalapeño
  • 1 minced garlic clove
  • salt to taste


  1. Heat butter in heavy bottom pan on medium heat until melted and then add flour. Whisk 3-5 minutes or until flour taste is cooked out.
  2. Slowly whisk in beer – it will be pasty – don’t worry – you’ve got this!
  3. Slowly whisk in milk. If it looks like it’s separating, whisk faster and add milk even more slowly until incorporated.
  4. Add diced jalapeño and minced garlic; bring sauce up in temperature to just before boiling point slowly, at medium low to medium heat. You’ll notice it start to thicken.
  5. Here comes the fun part. Whisk in shredded cheese a little at a time until completely melted.
  6. Once completely melted, remove from heat and cool slightly.



Destroy cheese dip with veggies, pretzels, chips or just a spoon. No judgement here.


  • Serving Size: 1/2 cup
  • Calories: 544
  • Sugar: 3.9g
  • Sodium: 773mg
  • Fat: 41.5g
  • Saturated Fat: 26.3
  • Carbohydrates: 9.9g
  • Fiber: .3g
  • Protein: 30.9
  • Cholesterol: 131mg

Keywords: beer cheese, cheese, dip, pretzels, appetizers, Super Bowl dish, party dips, party appetizers

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He’s my Boos
beer cheese + pretzels