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A close-up shot of smooth white cheddar beer cheese in a cast iron skillet, showing its creamy texture.

White Cheddar Beer Cheese That's Actually Smooth

This is the ultimate White Cheddar Beer Cheese recipe, designed to give you a perfectly smooth, creamy, and deeply flavorful dip every single time. It's the perfect easy appetizer for game day, parties, or any get-together.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 8 servings
Course: Appetizer, Snack
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

For the Beer Cheese
  • 2 tbsp Unsalted Butter
  • 2 tbsp All-Purpose Flour
  • 1 cup Beer Pilsner, lager, or pale ale recommended
  • 4 oz Cream Cheese Cubed and at room temperature
  • 1 tsp Dijon Mustard
  • 1 tsp Worcestershire Sauce
  • 1/2 tsp Garlic Powder
  • 1/2 tsp Onion Powder
  • 1/4 tsp Smoked Paprika
  • 8 oz Sharp White Cheddar Cheese Freshly shredded from a block, at room temperature
  • Salt and Black Pepper To taste

Equipment

  • 1 Saucepan
  • 1 Whisk
  • 1 Box Grater

Method
 

  1. In a medium saucepan over medium heat, melt the butter. Whisk in the flour and cook for 1 minute, stirring constantly, to create a roux.
  2. Slowly pour in the beer while whisking continuously to prevent lumps. Continue whisking until the mixture is smooth. Add the cubed cream cheese, Dijon mustard, Worcestershire sauce, garlic powder, onion powder, and smoked paprika. Stir until the cream cheese has completely melted and the sauce is smooth.
  3. Remove the saucepan from the heat. Add the shredded white cheddar cheese in small handfuls, whisking until each addition is fully melted before adding the next. This gentle melting process is key to a smooth, non-grainy dip.
  4. Once all the cheese is incorporated and the dip is velvety smooth, season with salt and pepper to taste. Serve immediately with your favorite dippers.

Notes

For the smoothest texture: It is critical to use room temperature cream cheese and cheddar, and to shred the cheddar from a block yourself.
Reheating: Gently reheat on the stove over low heat, adding a splash of milk or beer to loosen the dip as you whisk.