Beer Cheese Dip That Stays Smooth
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Silky, bold, and built not to break. This beer cheese stays creamy and glossy on the table. The method is gentle heat, starch support, and a clean finish, so it pours and dips without clumps. No wonder it is one of our favorite party dips.
Table of Contents
Why It Works
- Dijon, Worcestershire, and hot sauce round out the savory sharpness of the cheddar and mild bitterness from the beer.
- Cornstarch stabilizes the emulsion, resulting in a glossy and smooth sauce that doesn’t separate.’
- Evaporated milk helps the sauce stay glossy on the warm setting.
Top Tips
- Use block cheese and shred. Pre-shredded cheese has anti-caking agents to prevent the shreds from clumping. This can make the dip grainy and throw off your emulsion.
- Pre-toss the cheese. Coat the shredded cheddar with a little starch so it melts smooth and stays emulsified.
- Warm base, not boiling. Simmer beer with flavorings, then turn the heat down before adding cheese.
- Add in small handfuls. Stir each addition until just melted before the next. No rushing.
- Hold low, stir occasionally. Keep it warm, not hot. A splash of milk revives thickness if it tightens.
Variations and Add-Ons
- Amber or brown ale for deeper flavor; light lager for mild
- Half sharp cheddar, half Monterey Jack for extra melt
- Whole-grain mustard instead of Dijon for texture
- Dash of hot sauce or pinch of cayenne for heat
- Garnish with scallions.
Make Ahead, Hold and Reheat
Make up to one day ahead. Cool fast, then refrigerate. Reheat gently on low with a splash of milk, stirring until smooth. Hold on “warm” or in a small slow cooker; stir occasionally. Do not boil.
FAQs
It looks thin. Will it set?
Yes. It thickens as it cools slightly. If needed, stir in a touch more starch slurry off the heat and warm gently.
It started to split—can I fix it?
Take it off the heat. Whisk in a small splash of cold milk until it comes back together. Keep warm, not hot.
Can I freeze beer cheese dip?
No. Freezing causes cheese to separate. Unfortunately it is not fixable.
More Party Dips You’ll Love
Beer Cheese Dip
Silky, bold, and built not to break. This beer cheese stays glossy on the table. The method is gentle heat, starch support, and a clean finish so it pours.
Ingredients
- 12 ounces sharp cheddar cheese shredded
- 1 1/2 tablespoons cornstarch
- 12 ounce beer (1 bottle) preferably an ale
- 5 ounce can evaporated milk 2/3 cup
- 1 tablespoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1 teaspoon hot sauce such as Mike's Red Hot
- Kosher salt to taste
Instructions
- In a medium bowl, toss together the cheese and cornstarch. Set aside.
- In a medium saucepan over medium heat, whisk together beer, milk, mustard, and Worcestershire sauce. Heat until gently steaming, whisking frequently to prevent scorching.
- When beer mixture is warm, add cheese, stirring until completely melted, bubbling slightly, and thickened. Stir in hot sauce and season with salt to taste. Transfer to a serving bowl and serve immediately. (see Tip).
Cooks Tips
Tips:
- Shred your cheese at home. Pre-shredded cheese has additives to keep the cheese from sticking together. The additive has the potential to change the consistency of your dip.
- If you want to keep the dip warm for hours, transfer to a small slow cooker and set it on warm. You can also use a small chafing dish.
Nutrition
Calories: 138kcalCarbohydrates: 3gProtein: 7gFat: 11gSaturated Fat: 6gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gCholesterol: 32mgSodium: 227mgPotassium: 65mgFiber: 0.1gSugar: 1gVitamin A: 314IUVitamin C: 1mgCalcium: 233mgIron: 0.1mg
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