Beer Cheese Dip V

2 minutes 10 minutes

Serve with our puff pastry Cheese & Onion Pretzels for a classic combo, or serve as a fondue with cooked veggies or meat.

Featured products


  • 110g Gruyere cheese, shredded
  • 1 tablespoon cornflour
  • 150ml light/crisp tasting lager
  • 30g soft cheese
  • ΒΌ teaspoon onion granules
  • Epicure Cheese & Onion Pretzels, for serving

The recipe Beer Cheese Dip Kitchen Mode

  • 1

    Tip the cheese and cornflour into a small saucepan, toss to coat the cheese in the cornflour. Slowly stir in the lager. Set the pan over medium-low heat and cook, stirring often, until it comes to a simmer. The cheese may clump together at first but once it has fully melted the sauce should become thick and smooth. Once at a simmer, lower the heat and allow to cook for one minute.

  • 2

    Remove from heat and stir in the soft cheese and onion granules until completely melted and smooth. Taste and season if needed. Remove from heat and serve at once, or keep warm in a fondue. Serve with Cheese & Onion Pretzels for dipping.