Pioneer Woman Beer Cheese Dip

Pioneer Woman beer cheese dip takes 15 minutes and IPA, fontina and sharp cheddar to make a creamy, silky stovetop party dip for pretzels. Save this easy game day appetizer for Super Bowl parties, tailgates or cozy movie nights, because it's a no-fuss, make-ahead pretzel dip.

Add the cheese gradually over low heat, whisking the whole time, so every handful melts before the next goes in. Crank up the heat and the dip turns grainy and separates into an oily mess.

Cooking the onion in butter and browning the flour for a minute builds a rich roux base that most quick versions skip. The IPA then brings a hoppy bite that balances the sweet fontina and sharp cheddar.

Pioneer Woman Beer Cheese Dip

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Course: AppetizerCuisine: AmericanDifficulty: Easy

Servings

6

servings

Prep time

5

minutes

Cooking time

10

minutes

Calories

355

kcal

A butter and flour base thickened with beer and half-and-half turns smooth and velvety once the cheeses melt in. A little Dijon and Worcestershire sauce finish it with a tangy kick.

Ingredients

• 1/4 c. unsalted butter
  

• 1/2 c. finely chopped yellow onion
  

• 1/4 c. all-purpose flour
  

• 1 (12-oz.) can IPA beer
  

• 1/4 c. half-and-half
  

• 6 oz. shredded fontina cheese
  

• 6 oz. shredded sharp yellow cheddar cheese
  

• 1 tsp. dijon mustard
  

• 1/2 tsp. Worcestershire sauce
  

• Chopped chives and/or black pepper, for garnish
  

• Pretzels, to serve
  

Directions

• Soften the onion: Melt 1/4 cup unsalted butter in a medium saucepan over medium-low heat, then add 1/2 cup finely chopped yellow onion. Cook, stirring, for 4 to 6 minutes until softened.
• Brown the flour: Gradually whisk in 1/4 cup all-purpose flour. Keep whisking constantly for about 1 minute, until it turns lightly browned.
• Add the beer: Gradually whisk in one 12-ounce can of IPA beer and 1/4 cup half-and-half. Cook, whisking constantly, for 5 to 7 minutes until the sauce thickens and just begins to bubble.
• Melt the cheeses: Reduce the heat to low and add 6 ounces shredded fontina cheese and 6 ounces shredded sharp yellow cheddar cheese a little at a time. Whisk constantly until everything is melted and combined, then take the pan off the heat.
• Season the dip: Whisk in 1 teaspoon Dijon mustard and 1/2 teaspoon Worcestershire sauce. Then taste and adjust if you like.
• Garnish and serve: Top the dip with chopped chives and black pepper, if you like. Serve it right away with pretzels, and re-warm it gently as needed.

Tools for this recipe

• Cuisinart MultiClad Pro 3-quart saucepan, OXO 11-inch balloon whisk, OXO 4-sided box grater. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use a milder beer instead of IPA?

Yes, a lager or pilsner works if you want a softer beer flavor. An IPA gives the strongest hoppy bite, so a lighter beer makes the dip taste more cheesy and less bitter.

How long does beer cheese dip keep in the fridge?

Store it in an airtight container for up to 3 days. Reheat it in a saucepan over low heat, stirring often, so the cheese stays smooth instead of turning oily.

Can I make this dip ahead of a party?

Yes, make it up to a day ahead and keep it covered in the fridge. Warm it slowly on the stove with a splash of half-and-half if it has thickened.

Can I use pre-shredded cheese to save time?

You can, but the dip won't be as silky. Bagged cheese has anti-caking additives that keep it from melting smoothly, so shredding blocks yourself gives a much better texture.

What is the most common mistake with beer cheese dip?

Adding the cheese over high heat or all at once is the big one. It makes the dip break and turn grainy, so keep the heat low and whisk as each handful melts.