Your game day spread just got way better. Grab your favorite kind of beer and sharp cheddar cheese and get ready to make a pub-style beer cheese dip you’ll want to swim in.
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The Best Beer Dip Recipe
This cheesy dip combines the flavors of football season in one bite! Brats, beer, mustard, sauerkraut and cheese. This is one of those dips people will ask you to make every single game day—and you’ll taste why.
I used 3 brat links, but you could use more if you want your dip even meatier. I went with Stella Artois for the beer, but any light/blonde beer will do. I like to use a lighter beer in this recipe so you get a subtle beer flavor that complements instead of overpowering the cheese. Add in loads of sharp cheddar cheese and some cream cheese for extra creaminess and you’ve got a homemade beer cheese dip that rivals your favorite restaurants.
To bring the flavors together, I used Saucy Mama Smoky Garlic Mustard. Saucy Mama has an amazing variety of mustard flavors. So far, this one is my fave! Their Brat Mustard would work great, too.
I’ve been working with Saucy Mama for a few months now, and I’m so impressed with their passion for food and their generosity in sharing that passion with others.
Whip up a batch of this Beer-n-Brat Cheese Dip at your next football bash or tailgate party and snap a photo showing your sauciness!
The Best Beer Cheese Dip
Ingredients
- 3 links bratwurst
- 1 bottle beer
- 10 oz. block cheddar cheese, shredded
- 1 tbsp. flour
- 4 oz. cream cheese
- 2 tbsp. Saucy Mama Smoky Garlic Mustard
- 1/2 tsp. kosher salt
- 1/2 tsp. course ground black pepper
- 1/2 cup sauerkraut
- 1 ciabatta loaf
- olive oil
- kosher salt
Instructions
- COOK: Remove the brats from the casing and cook in a saucepot over medium-low heat, until cooked.
- ADD BEER: Remove the cooked meat from the pot and pour out the grease. Add the beer to the pot and warm over medium-low heat.
- MIX: Toss together the shredded cheddar cheese and flour.
- WHISK: Add the shredded cheese and cream cheese to the pot of beer. Whisk over medium-low heat, until melted.
- STIR: Stir in the Saucy Mama Smoky Garlic Mustard, salt and pepper.
- SQUEEZE: Squeeze the liquid from the sauerkraut. Add the kraut and cooked bratwurst to the cheese dip and stir to combine. Keep over low heat, stirring occasionally, until ready to serve.
- BROIL: Cut the ciabatta bread into ¾-inch thick slices, then cut each in half. Arrange on a pan and drizzle with olive oil. Sprinkle with salt. Broil in the oven for 3-4 minutes, until brown.
- SERVE: Transfer the dip into a bowl or fondue pot surrounded by bread and serve.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Ingredients for this easy beer cheese dip recipe
- Bratwurst. I used three links, but you can use as much or as little as you prefer.
- Beer. I used Stella Artois, but I recommend any pale ale, hoppy IPA or lager-style beer.
- Cheddar cheese. I recommend getting a cheese block and shredding it for the creamiest texture.
- Flour
- Cream cheese. What creamy dip is complete without it?
- Saucy Mama Smoky Garlic Mustard. If you can’t get your hands on this, yellow or Dijon mustard will work in a pinch.
- Kosher salt
- Course ground black pepper
- Sauerkraut. Sour, tangy and the perfect complement to the beer, brats and cheese.
- Ciabatta loaf. Toasted ciabatta or any other crusty bread is the perfect vehicle to get this dip to your mouth.
- Olive oil
Substitutions: Prefer a more intense beer flavor? This is a great recipe to experiment with. Try a darker beer like a stout, porter or brown ale or a combination of your favorite beer. While you’re at it, try a combination of cheeses! Follow mac and cheese rules and add in some nutty gruyère, parmesan or just different kinds of cheddar—this is now your beer cheese recipe to play around with.
See the full recipe card for servings and a full list of ingredients.
How to make a beer cheese sauce
- Cook: Remove the brats from the casing and cook in a saucepot over medium-low heat, until cooked.
- Add Beer: Remove the cooked meat from the pot and pour out the grease. Add the beer to the pot and warm over medium-low heat.
- Mix: Toss together the shredded cheddar cheese and flour.
- Whisk: Add the cheese mixture and cream cheese to the pot of beer. Whisk over medium-low heat, until melted.
- Stir: Stir in the Saucy Mama Smoky Garlic Mustard, salt and pepper.
- Squeeze: Squeeze the liquid from the sauerkraut. Add the kraut and cooked bratwurst to the cheese dip and stir to combine. Keep over low heat, stirring occasionally, until ready to serve.
- Broil: Cut the ciabatta bread into ¾-inch thick slices, then cut each in half. Arrange on a pan and drizzle with olive oil. Sprinkle with salt. Broil in the oven for 3-4 minutes, until brown.
- Serve: Transfer the dip into a bowl or fondue pot surrounded by bread and serve.
✔️ PRO TIP
You want to cook this slow and low. That will guarantee a creamy, non-gritty dip.
How to serve beer cheese dip
This is the perfect party food for any event that requires excessive cheering and eating. I like having extra wheat beers on hand to bring out the flavors of the dip. I usually go with toasted ciabatta as the side, but tortilla chips, potato chips or these peppadew soft pretzel bites would be just as decadent. Serve alongside other game day favorites like jalapeño poppers, stuffed mushrooms and hummus. For a little extra flair and color, sprinkle chopped green onions and cayenne pepper on top before serving.
Storage
Beer cheese dip can be stored in an airtight container in the fridge for up to three days, but I would perhaps avoid freezing it, as it could separate after thawing and reheating. For leftovers, simply warm the dip over low heat until warmed through.
Frequently Asked Questions
You definitely can. Luckily, non-alcoholic beer can be found in most grocery stores and is perfect for adding that hoppy flavor without the alcohol content.
Cheese sauces can be super finicky when it comes to heat. I recommend keeping your heat low and making sure all your ingredients are at room temperature when starting. This will help protect the cheese from being shocked by the temperature difference when adding it to the warm beer.
I think that would be a great idea. Once it’s done, you can keep it on a warm setting and serve it right out of the slow cooker. I would cook the meat separately, then add all the ingredients as described above. Cook on low until completely cooked and warmed through.
More Cheesy Dip Recipes
- Philly Cheesesteak Dip
- Fig and Brie 7-Layer Dip
- Triple Cheese Slow Cooker Spinach Artichoke Chicken Dip
At what point do you add the bratwurst? I can guess but I prefer a professional opinion! I love the sound of this and can’t wait to make it for the first game day of the season.. Thanks for the wonderful recipe!
So sorry about that. I fixed the recipe. Add it when you add the sauerkraut.
Thanks Ally!
Good eats here, Christie! Sure wish I had a big ol’ bowl!! xo