Creamy Beer Cheese Dip with Cheddar & Swiss

beer cheese dip in a fondue pot on a whisk

5 from 1 vote

Creamy Beer Cheese Dip with Cheddar & Swiss

This creamy beer cheese dip is made with a light IPA for interest and flavor! Delicious sharp cheddar and creamy Swiss make this dip perfect for snacking. This is my take on the Wisconsin Cheddar fondue from Melting Pot!

Prep Time10

Total Time10

Course: Appetizer, Condiment

Cuisine: American

Servings:

Calories: 173kcal

Author: Holly Lee

Cost: $10

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 tablespoon finely minced garlic
1 teaspoon dry mustard powder
2 teaspoon Worcestershire sauce
2 tablespoon 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.

Notes

This dip is best the day it is made, however, you can store it in an airtight container and refrigerate. Reheat in 30-second increments in the microwave.

Nutrition