Recipe courtesy of Nealey Dozier

Cheddar and Ale Dip

This recipe is an almost exact replica of a delicious cheesy beer dip available at my local watering hole. I have ruined my dinner on this gluttonous appetizer more times than I can count. When it's in front of me, I have zero control over myself-it is beyond good. Notes: Use an amber lager such as Killian's Irish Red if possible; I've made this with other beers and it isn't nearly as fabulous. Seek out excellent quality pretzel bread for dunking, either from a bakery or your grocer's freezer. Keep the dip warm in a crockpot or over a sterno flame while serving, stirring regularly, to keep smooth.
  • Level: Easy
  • Total: 25 min
  • Prep: 10 min
  • Cook: 15 min
  • Yield: 2 cups
Share This Recipe


1 (16 ounce) package processed cheese spread, cubed

1 bunch chopped scallions, tops reserved

3/4 cup good-quality beer, such as Killian's Irish Red

1 tablespoon Dijon mustard

4 ounces extra-sharp white Cheddar, grated

2 tablespoons cornstarch

Kosher salt and ground black pepper

Kosher salt and ground black pepper 

Milk for thinning (optional)

Toasted pretzel bread, for serving


  1. Heat the processed cheese spread in a heavy saucepan over moderate heat until melted and smooth, stirring frequently to prevent scalding. Reduce heat to low to medium-low. Stir in the scallions, beer and mustard and let come to a gentle simmer. Toss the grated Cheddar with the cornstarch. Slowly whisk in the Cheddar a handful at a time, whisking until each batch is combined before adding more. Season with salt and pepper. Stir in milk, a little at time, to thin if necessary (I prefer mine quite thick). Keep warm in a crockpot or over a sterno, stirring occasionally, in order for dip to remain smooth. Serve immediately with toasted pretzel bread.