Beer Cheese Dip

Whether you’re prepping to watch the big game or it’s just a regular Tuesday night, you are just a few steps away from a decadent, melty snack!

You can make this recipe your own by choosing your favorite type of block cheese and beer (or omit the beer all-together by subbing it with extra dairy milk or flax milk)! You won’t even notice the flaxseed, it’s so smooth!

Our version gets a little bit of spice from the pepperjack cheese and cayenne pepper, but feel free to swap in monterey jack cheese for an extra mild version.

If you are pressed for time, you can even make this dip the day before and store it in the fridge. You will just need to re-heat it slowly and you can add a splash of milk if the mixture to bring the cheese back to dip consistency.

The best part is deciding what to serve with your cheese dip! From chips to bread to pretzels — you can’t go wrong! Let us know your favorite way to eat cheese dip @manitobamilling!

Beer Cheese Dip

Course Side Dish, Snack
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Servings 8


  • Stove top
  • Saucepan


  • 2 Tablespoons butter unsalted
  • 2 cloves garlic minced
  • 2 Tablespoons flour all purpose
  • 4 ounces beer of choice (or sub with milk) warmed slightly in a microwave or separate saucepan
  • 4 ounces milk (we used low fat) warmed slightly(you can warm beer and milk together), plus more for thinning, if desired
  • 2 Tablespoons Manitoba Milling Co. Smooth Whole Milled Flaxseed
  • 4 ounces cheddar cheese freshly grated
  • 4 ounces pepper jack cheese freshly grated
  • 1 teaspoon dijon mustard
  • ½ teaspoon Worcestershire sauce
  • ¼ teaspoon onion powder
  • teaspoon cayenne pepper
  • teaspoon black pepper
  • chopped bacon or green onions for garnish (optional)


  • In a medium saucepan, melt the butter over low heat. Add in the chopped garlic and cook until slightly browned.
  • Add in the flour, stir, and cook for about 1 minute.
  • Warm the beer and milk in a microwave or separate saucepan until they are slightly warm (not boiling).
  • Slowly add the warmed beer and milk to the flour mixture and whisk to combine. Continue cooking over low heat until the mixture thickens. You will know it’s ready when it is opaque and think enough to coat the back of a spoon.
  • Remove from the heat and add the flaxseed, cheese, mustard, Worcestershire, onion powder, cayenne, and black pepper. Stir until mixture is smooth. Depending on your prefered thickness, you may want to add additional milk, 1 Tablespoon at a time, to reach your desired consistency.
  • Serve with chips, pretzels, vegetables, or your dipper of choice! Garnish with chopped green onions or bacon, if desired.


Use whichever beer you like or have on hand — we used a pale lager.