Description
A rich, creamy cheese dip infused with malty Oktoberfest beer and a blend of cheddar and Gruyere. Perfect with warm pretzels or veggies.
Ingredients
 • 1 cup Oktoberfest beer (such as Märzen or Oktoberfest-style lager)
• 2 cups sharp cheddar cheese, freshly shredded
• 1 cup Gruyere cheese, freshly shredded
• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• ¾ cup milk or heavy cream
• 1 teaspoon Dijon mustard
• ½ teaspoon paprika
• Salt and pepper, to taste
Instructions
- In a saucepan over medium heat, melt the butter until foamy. Whisk in flour and cook for 1–2 minutes to form a roux.Â
- Slowly pour in the beer, whisking constantly until smooth and slightly thickened.Â
- Add milk, Dijon mustard, paprika, salt, and pepper. Stir until combined and gently simmer.Â
- Reduce heat to low and gradually add the cheeses, stirring until melted and creamy.Â
- Adjust consistency with a splash of beer or milk if needed, then serve warm with pretzels or bread.
Notes
 Keep the dip warm in a fondue pot or slow cooker during parties. Store leftovers in an airtight container for up to 3 days and reheat gently with a splash of milk.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Stovetop
- Cuisine: German-American