Creamy Beer Cheese Dip with Cheddar & Swiss
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This savory, creamy beer cheese dip with cheddar and Swiss is based on the delicious Wisconsin cheddar fondue from Melting Pot! This recipe couldn’t be easier to make and it’s perfect for dipping veggies, apples, bread, and so much more!
We love this creamy IPA Beer cheese dip for so many things! We started making this years ago when we wanted to be able to replicate our favorite date night (Melting Pot) at home for far less money.
Purchasing our fondue pot was a worthy expense! We use it several times a year for all kinds of things, including this creamy beer cheese dip.
If you don’t have a fondue pot, that’s okay–you can make this in a double boiler or your own DIY double boiler.
Why You’ll Love This IPA Beer Cheese Fondue
This garlicky beer cheese dip is perfect for dipping raw veggies, apple slices, pieces of crusty artisan bread, or my personal favorite–sourdough bierocks! The light IPA gives this beer cheese depth and interest without being overpowering.
This cheese sauce is highly addicting and super easy to make with only a few simple ingredients.
Ingredients
All you need is:
- Cheddar – Do NOT use pre-shredded cheese. Buy a block and shred it yourself. Pre-shedded cheese is coated with anti-caking agents that interfere with the melting. Anytime you’re going to melt cheese, shred it yourself.
- Swiss – Same as above, make sure you shred it yourself.
- Light IPA (or use a light lager)
- Minced Garlic
- Mustard Powder
- Worcestershire
- Flour
As for equipment, you can use a fondue pot if you have one; otherwise, you can use a double-boiler (or sit a bowl over the top of a pot of simmering water).
How to Make Beer Cheese Fondue
It really couldn’t be easier. Follow the steps below!
1. Warm the Beer
Set up your fondue pot as a double boiler. Fill the base with water and put an insert over the top. Set the heat to medium-high (we move the dial to 7 out 10).
Add the beer, minced garlic, mustard powder, and Worcestershire sauce to insert and stir to combine. Move on to step 2 while you let the beer come to a simmer.
2. Coat Cheese in Flour
Add your cheddar and swiss to a bowl and sprinkle the flour over top. Use tons to toss and evenly coat This will help prevent clumping and thicken the sauce.
3. Gradually Add Cheese
Once the beer is simmering, add 1/3 of your cheese mixture and whisk it until melted. Repeat 2 more times until all cheese is added & melted.
4. Turn Down Heat & Serve
Once all of the cheese is melted, turn down the heat on the pot to low. Serve with your favorite dippers or my sourdough bierocks.
Variations & Substitutions
Cheese
There is really no reason why you couldn’t use your favorite mix of cheese in this. Cheddar with a touch of swiss gives it the classic “beer cheese” flavor, but can use any cheese that is good for melting! You just need a total of 8 ounces.
Pepper Jack, Monterrey Jack, gouda, fontina, Colby, asiago, and Provolone would all be delicious. I still recommend mixing with some cheddar until you know that you like the flavor profile of some of these other cheeses when they are dominant as they may be quite strong in large quantities.
Beer
A light lager is most traditional, but I use a light IPA in this recipe for a few reasons:
- It tastes good.
- You only use a bit of beer for the recipe and then you have to drink the rest. I don’t really like drinking lagers. I know this is a silly reason, but it is what it is.
That said, you can use a lager. You can use many different beers. I would not use a stout, porter, or sour. But as far as I’m concerned, a lager, IPA, pale ale, pilsner, etc would all work great. Heck, you could even use a cider if you want.
That might actually be kind of good.
Really good…man, I wanna make this again right this second with a hard cider.
Serving Suggestions & Related Recipes
This is perfect to serve with my sourdough bierocks. I also recommend serving this as a dip for crusty bread, carrots, celery, bell peppers, and green apples. It would also be delicious for dipping pesto garlic knots!
Check out my appetizers & sides category for more delicious app ideas for that party you’re throwing!
For more dips & condiments, check out my dressings & sauces category.
Make this Beer Cheese Dip Today!
You’re going to love this dip! If you make it, please come back and leave a comment and review. It means the world!
Creamy Beer Cheese Dip with Cheddar & Swiss
Equipment
- box grater for shredding cheese
- fondue pot or double boiler
- Whisk
Ingredients
- 6 ounces sharp cheddar shred your own for best results
- 2 ounces swiss cheese I recommend shredding your own
- 1/2 cup light IPA or lager
- 1 tbsp finely minced garlic
- 1 tsp dry mustard powder
- 2 tsp Worcestershire sauce
- 2 tbsp flour
Instructions
- Shred your cheeses and put into a mixing bowl. Set aside.
- Set up your fondue pot as a double boiler. Fill the base with water and put an insert over the top. Set the heat to medium-high (we move the dial to 7 out 10).
- Once hot, add the beer, minced garlic, mustard powder, and Worcestershire sauce to the fondue pot insert and stir to combine. Move on to the next step while you let the beer come to a simmer.
- Grab your mixing bowl of cheese and sprinkle 2 tbsp flour over it. Use tongs or forks to toss the cheese to evenly coat. This will help it melt evenly.
- Once the beer is simmering, add 1/3 of your cheese mixture and whisk it until melted. Repeat 2 more times until all cheese is added & melted.
- Once all of the cheese is melted, turn down the heat on the pot to low. Serve with your favorite dippers or my sourdough bierocks.
