Garlic Beer Cheese

Spread this flavor-forward, snappy beer cheese on anything to give it a decadent edge, from soft pretzels and crackers to broccoli florets and burgers.


  •  1lb sharp Cheddar cheese, preferably from a block
  •  2 tablespoons Armanino Creamy Garlic Sauce
  •  1 teaspoon dry mustard powder
  •  ½ teaspoon ground black pepper
  •  ½ teaspoon ground cayenne
  •  ½ teaspoon kosher salt
  •  ½ teaspoon hot sauce, or more if desired
  •  1 teaspoon Worcestershire sauce
  •  1 cup flat mild beer, such as a pilsner
  •  pretzels & crackers for serving


  1. Grate the cheese and put into a food processor (or use the grating disc for your processor).
  2. Add the creamy garlic sauce, mustard powder, pepper, cayenne, salt, hot sauce, and Worcestershire; pulse 4-5 times to combine and break up the cheese.
  3. Turn the processor on and slowly pour the beer through the feed tube. Continue to run, stopping to scrape the bowl a few times, until smooth. It’ll take a couple minutes.
  4. Transfer to a storage container and refrigerate overnight. Beer cheese is best after at least 8 hours of refrigeration. Serve cold or room temperature with pretzels, crackers and/or vegetables.

Chef’s Tips

  • A mild beer, such as an American pilsner (i.e. a typical light beer) is recommended but nearly any beer will work. Try a pale ale or even a stout for a heartier flavor.
  • A flat beer with minimal carbonation is best in the recipe but unless you have half a can leftover from something, it’s not usually on hand. To quickly flatten the beer, pour it into a large, wide glass or measuring cup, give a couple stirs and let it sit while you measure the remaining ingredients.
  • Cheese tip – for best results grate the cheese from a block. Pre-grated cheese has starches to keep the strands from sticking together and gives the spread an unpleasant, grainy mouthfeel.
  • While beer cheese is typically a dip/spread, try it as a delicious burger topping or sandwich spread.
12 servings
Prep Time
15 minutes

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