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The most cheesy, beeriest dip ever

This week in the BWS kitchen, we’ve cooked up an incredible cheesy beer dip that is criminally good with those 19 crackers you're currently eating. Best of all, it’s super quick and easy so you don’t have to go full Nara Smith trad-wife to make it. All you’ll need is beer and cheese, and a few extra bits. 
24 Feb 2026
    • 2/3 cup beer
    • 3/4 cup milk
    • 2 & 1/2 cups sharp cheddar cheese, shredded 
    • 2 tbsp butter 
    • 3 tbsp all-purpose flour 
    • 1 tsp Worcestershire sauce 
    • 1 tsp Dijon mustard
    • 1/2 tsp garlic powder 
    • 1/4 tsp smoked paprika 
    • 1/4 tsp salt  
    • 1
      Look, if you’re smart (or lazy like us) you’ll buy the cheese pre-shredded to save time. If not, shred that bad boy and set aside for later. 
    • 2
      Over a medium heat, melt the butter and then add flour. Mix this together until a paste forms (AKA: a roux, if you’re bougie). Should take about 1 min. 
    • 3
      Slowly add the milk and whisk until it’s nice and thick.
    • 4
      Then, you’re gonna add the most important part: beer. Whisk this in, along with your spices and salt until it’s one big, happy, mixture. 
    • 5
      Add the mustard and Worcestershire sauce. Keep mixing - it’s an arm workout, but the pain is defs worth it. 
    • 6
      Now add the second most important part - cheese. Mix and make sure it’s fully melted before taking it off the heat.
    • 7
      Bust out your dipping cracker/chip/bread of choice and go to town. 
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