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Easy Beer Cheese Dip

  • Prep 10 min
  • Total 30 min
  • Servings 4
  • Pinterest
    280
  • Print
    564
  • Save
    137
  • Facebook
    51
  • Email
    64

This garlicky herbed beer cheese dip is surprisingly simple to make. Try it with Pillsbury™ breadstick pretzels! MORE + LESS -

Nick Evans Nick Evans
December 16, 2016

Ingredients

Pretzels

1
can Pillsbury™ Refrigerated Breadsticks
2
tablespoons unsalted butter, melted
Pretzel salt

Cheese Dip

2
tablespoons unsalted butter
2
tablespoons flour
1
teaspoon garlic powder
1
teaspoon dried parsley
1/2
teaspoon kosher salt
1/2
teaspoon black pepper
1
cup lager beer
8
oz cheddar cheese, grated

Steps

Hide Images
  • 1
    Preheat oven to 375°F. Unroll breadsticks and work with one at a time. Roll it out into a thin strip and then fold it into a pretzel shape. Place pretzels on a baking sheet lined with parchment paper and brush with melted butter. Sprinkle with pretzel salt.
  • 2
    Bake 12-14 minutes until golden brown.
  • 3
    For dip, add butter and flour to a medium pot over medium heat. Whisk together to form a roux as the butter melts. Add garlic powder, parsley, salt, and pepper and cook roux for 1-2 minutes.
  • 4
    Whisk lager into the roux slowly until it thickens. It should be a gravy consistency. If it’s very thick, add more beer by the quarter cup.
  • 5
    Once mixture is together, add grated cheese and whisk until melted.
  • 6
    Serve beer cheese dip immediately with soft pretzels or chips.

Expert Tips

Feel free to try this dip with other cheeses like gruyère or pepper jack for an easy flavor switch!

Okay, so…QUESO! This is the season of queso in my opinion. It’s cold, it’s football season, and there are oh-so-many parties that you’ll attend or host that need a delicious bowl of cheesy goodness. This queso dip comes together in just a few minutes and is jam-packed with garlic and herbs for a flavor kick. If beer isn’t your thing, you could use chicken or vegetable stock for the base for this dip, but the lager beer does add a nice tang. Just don’t use a beer that’s too hoppy, as it will make the dip bitter. Once you whisk the cheese into the roux, you’ll be left with one of the most delicious cheesy dips you’ve ever had. But the question then is what to dip in it! Of course, you can use tortilla chips, crackers or even crunchy vegetables. But just take a look at these quick soft pretzels! I make them with Pillsbury breadstick dough that’s brushed with melted butter and sprinkled with pretzel salt. They bake up soft, browned and ready for dipping. Enjoy the season of queso, my friends!

Nutrition Information

No nutrition information available for this recipe
More About This Recipe
Okay, so…QUESO! This is the season of queso in my opinion. It’s cold, it’s football season, and there are oh-so-many parties that you’ll attend or host that need a delicious bowl of cheesy goodness.

This queso dip comes together in just a few minutes and is jam-packed with garlic and herbs for a flavor kick. If beer isn’t your thing, you could use chicken or vegetable stock for the base for this dip, but the lager beer does add a nice tang. Just don’t use a beer that’s too hoppy, as it will make the dip bitter.

Once you whisk the cheese into the roux, you’ll be left with one of the most delicious cheesy dips you’ve ever had. But the question then is what to dip in it! Of course, you can use tortilla chips, crackers or even crunchy vegetables. But just take a look at these quick soft pretzels! 

I make them with Pillsbury breadstick dough that’s brushed with melted butter and sprinkled with pretzel salt. They bake up soft, browned and ready for dipping.

Enjoy the season of queso, my friends!

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