Applebee's Beer Cheese Recipe
This Applebee’s Beer Cheese Recipe brings that warm, creamy pub-style dip right into your own kitchen. It’s rich and cheesy with a gentle beer flavor, a little tang from Dijon, and just enough seasoning to keep every bite interesting.I started making versions of it at home because the soft pretzel-and-cheese combination is always the first thing everyone reaches for. After a few batches, my Applebee’s Beer Cheese Recipe turned out best when I used low heat and freshly shredded cheese.
Equipment
- Medium saucepan
- Whisk
- Measuring cups
- Measuring spoons
- Cheese grater
- Wooden spoon or silicone spatula
- Small serving bowl
Ingredients
- Unsalted butter – 2 tablespoons
- All-purpose flour – 2 tablespoons
- Whole milk – 1 cup
- Mild lager beer – 1/2 cup
- Sharp cheddar cheese freshly shredded – 2 cups
- Monterey Jack cheese freshly shredded – 1 cup
- Dijon mustard – 1 teaspoon
- Worcestershire sauce – 1 teaspoon
- Garlic powder – 1/2 teaspoon
- Smoked paprika – 1/4 teaspoon
- Cayenne pepper – 1 small pinch
- Fine salt – 1/4 teaspoon
- Black pepper – 1/8 teaspoon
Instructions
Step 1: Make the Butter and Flour Base
- Melt the butter in a medium saucepan over medium-low heat. Add the flour and whisk constantly for about 1 minute until smooth and lightly bubbly. Keep it pale rather than letting it brown, since this creates the creamy base for the beer cheese.Bread
Step 2: Whisk in the Milk
- Slowly pour in the whole milk while whisking continuously to prevent lumps. Cook for 2–3 minutes, stirring often, until the mixture begins to thicken. I like to keep the heat gentle here so the sauce stays smooth and silky.
Step 3: Add the Beer
- Gradually pour in the mild lager while whisking it into the sauce. Let everything cook gently for about 2 minutes so the flavors blend together. Avoid bringing it to a hard boil, which can affect the smooth texture of the cheese dip.
Step 4: Melt in the Cheese
- Reduce the heat to low and add the freshly shredded cheddar and Monterey Jack a handful at a time. Stir until each addition has melted before adding more. I’ve found freshly grated cheese gives me the smoothest, creamiest results.Cooking & Recipes
Step 5: Add the Seasonings
- Stir in the Dijon mustard, Worcestershire sauce, garlic powder, smoked paprika, cayenne, salt, and black pepper. Taste the beer cheese while it’s warm and adjust the seasoning if needed. I sometimes add another tiny pinch of cayenne for extra warmth.
Step 6: Serve the Beer Cheese Warm
- Remove the saucepan from the heat once the dip is creamy, smooth, and completely melted. Transfer it to a serving bowl and serve immediately with warm soft pretzels. The cheese dip naturally thickens as it cools, so it’s best enjoyed warm.
Video
Notes
One serving has approximately 230 calories, depending on the type of beer and cheese you use. I like to taste the beer cheese while it’s still warm so I can easily adjust the mustard, salt, or cayenne before serving.