This smooth and creamy sriracha beer cheese dip will quickly become one of your favorite appetizers to serve for a party.
What cheese to use?
This beer cheese dip recipe calls for cheddar cheese, but I like to play with other cheeses.
Gouda gives it a nice depth of flavor (especially smoked gouda).
I've tried swiss and gruyere in the past, but that seemed to taste too much like fondue (which I do love, but it's not what I am going for with this recipe)
Cheddar Jack cheese is nice, but I don't use all cheddar jack without pulling back on some of the spices unless your tongue is made of asbestos! Instead, go for a 60-40% mixture of cheddar and cheddar jack!
I typically buy cheddar cheese by the block and shred it myself, but for this recipe it is even more important to do so. Always shred your cheese by hand when making any kind of cheese sauce. Pre-shredded cheese is coated with a wax that creates a grainy sauce.
What kind of beer to use?
This is not a time to pull out your favorite dark beer. I don't drink beer often but when I do, I like Le Fin Du Monde.
But aside from the fact that it is about $7/cup beer, a dark bitter beer would be horrible for this beer cheese. The beer's flavor is going to come through in the cheese dip and a dark bitter beer just.won't.work.
Stick to a lager or a pale ale. Because I am from the Philly area, I feel obligated to tell you that I have ALWAYS made this using Yuengling lager.
Non-alcoholic beers would also work - just make sure to get a lager-type one.
Can I make this in the crock-pot?
I wouldn't recommend making it in the crockpot because it would take way too long for the beer to boil and the cheese to melt. You can always transfer it to a mini-dipper pot to keep it warm.
What to serve with beer cheese dip
Serve it with tortilla chips, bread cubes or homemade soft pretzels.
It also works well as a vegetable dip. Broccoli and cauliflower work particularly well, as they will "grab" this cheese dip better.
Storing/reheating this beer cheese dip
If there's any left (and I'm guessing there won't be), you can keep any leftovers in a covered bowl or airtight container in the fridge.
To heat it back up, just microwave it for 20-30 seconds at a time and whisk in between each cycle until it's smooth and hot.
Another option to reheat it is to place it in a medium saucepan over low heat with a few ounces of milk. Heat slowly, stirring constantly.
Scroll down for the recipe!