Oh-my-goodness! Grab your pretzels, bread cubes, or favorite dippers and get dunking into this rich, creamy, cheesy, and oh-so-crazy good Guinness Cheese Dip! Ready in a jiffy, you can be munching on great eats in no time!
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This Guinness beer dip is pretty nearly perfect! It’s thick, rich, cheesy, and has just the right amount of dark, bitter beer flavor. What does Guinness taste like? It has a malty sweetness with an underlying bitterness, with undertones of chocolate and coffee. is the perfect brew for beer dip because of its depth of flavor, enhancing the sharp cheddar and making the dip smooth and cheesier tasting.
You don’t get more Irish than Guinness beer, and the combination of Irish cheese (or you can use regular sharp cheddar), Irish beer, and pretzels is as timeless as it is delicious.
This is an easy cheese beer dip recipe. See my notes below for tips and before long, you and some lucky friends can be dipping into goodness!
What you’ll love about Guinness Beer Cheese Dip
- It’s rich, creamy, thick, and delicious!
- This recipe makes enough to share; if you even want to share!
- Ready in minutes!
Ingredients
Known by many names, this pretzel cheese dip is so easy to make, and you only need a handful of ingredients.
- Butter – I use salted butter.
- All-purpose flour
- Milk – Whole milk works best.
- Guinness beer – Drink the rest; sláinte!
- Dijon mustard
- Worcestershire sauce
- Garlic powder
- Onion powder
- Paprika
- Cayenne
- White pepper – Black pepper will leave black flecks in the dip, but that’s OK if it’s all you have.
- Irish cheddar – Or any sharp cheddar cheese; shredded.
How To Make The Best Guinness Cheese Dip
- Heat the butter in a saucepan over medium heat until it is sizzling. Turn off the heat.
- Whisk in the flour until combined, then turn the heat on low and cook the flour-butter mixture for 2 minutes. Turn off the heat.
- Whisk in the milk, beer, mustard, Worcestershire sauce, garlic and onion powders, paprika, cayenne, and white pepper. Mix well.
- Turn the heat to medium-low and whisk continuously until thick and bubbly. Turn the heat off.
- Add the cheese and whisk until smooth and creamy.
- Adjust the seasoning and serve warm with your favorite dippers.
Chef Jenn’s Tips
- For the smoothest, creamiest dip, use cheese you shred yourself. Pre-shredded cheese is tossed with an anti-caking agent, which is grainy in dips and sauces.
- Yes, you’ll have some beer leftover. Drink up!
- There’s a tiny hint of spice in this cheese dip – feel free to add a bit more cayenne if you like a bit more spice.
- This dip doesn’t reheat very well – it’ll separate and get greasy. It is best eaten fresh.
Recommended
Beer Cheese Dip Dippers
Wondering what to dip into this creamy Guinness beer dip? Here are some of my favorites:
- Soft pretzels
- Hard pretzels
- Bread cubes – Offer a variety of bread including French, ciabatta, garlic and herb, and so on.
- Pita wedges or crackers
- Veggies
- Breadsticks
Storage
Store any leftover Guinness Cheese Dip in the fridge. Reheat it slowly on the stovetop to reduce separation. The microwave will cause the dip to split, and you’ll get puddles of oil. This dip will not freeze well.
Step By Step Process
Guinness Cheese Dip
Ingredients
- 1/4 cup butter
- 3 tablespoons all-purpose flour
- 3/4 cup milk
- 2/3 cup Guinness beer
- 1 teaspoon Worcestershire sauce
- 2 teaspoons Dijon mustard
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/4 teaspoon onion powder
- 1 pinch cayenne powder
- 1/8 teaspoon ground white pepper
- 2 1/2 cups Irish cheddar cheese shredded
Instructions
- Heat the butter in a saucepan over medium heat until it is sizzling. Turn off the heat.
- Whisk in the flour until combined, then turn the heat on low and cook the flour-butter mixture for 2 minutes. Turn off the heat.
- Whisk in the milk, beer, mustard, Worcestershire sauce, garlic and onion powders, paprika, cayenne, and white pepper. Mix well.
- Turn the heat to medium-low and whisk continuously until thick and bubbly. Turn the heat off.
- Add the cheese and whisk until smooth and creamy.
- Adjust the seasoning and serve warm with your favorite dippers.
Notes
Chef Jenn’s Tips
- For the smoothest, creamiest dip, use cheese you shred yourself. Pre-shredded cheese is tossed with an anti-caking agent, which is grainy in dips and sauces.
- Yes, you’ll have some beer leftover. Drink up!
- There’s a tiny hint of spice in this cheese dip – feel free to add a bit more cayenne if you like a bit more spice.
- This dip doesn’t reheat very well – it’ll separate and get greasy. It is best eaten fresh.
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.
