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Cheesy Beer Dip with Old-Fashioned Soft Pretzels

Cheesy Beer Dip with Old-Fashioned Soft Pretzels

  • Yield: About 1 quart


  • 5 tablespoons salted butter
  • 1/4 cup plus 1 tablespoon all-purpose flour
  • 1 1/2 cups dark or amber beer
  • 1/4 cup plus 2 tablespoons minced shallot
  • 1/4 cup minced garlic
  • 4 cups heavy cream
  • 1 sprig fresh thyme
  • 1 bay leaf
  • 3/4 cup grated sharp cheddar cheese (about 3 ounces)
  • 3/4 cup grated Swiss cheese (about 3 ounces)
  • 4 slices American cheese (about 3 ounces)
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground white pepper
  • Old Fashioned Soft Pretzels, chips, or jerky, for serving


  • Heat butter in a medium saucepan over medium heat. When melted, add flour and cook, stirring continuously, until roux turns golden brown and begins to smell nutty, about 3 minutes. Add beer, bring to a high simmer, and continue to cook until beer is reduced by half, 4 to 5 minutes. Add shallot and garlic and cook, stirring, until soft, about 2 minutes.

    Add cream, thyme, and bay leaf and bring to a simmer, stirring often to prevent boiling over. Continue to simmer until sauce thickens considerably, about 10 minutes. Remove from heat and discard thyme sprig and bay leaf.

    Add the cheeses a handful at a time and stir until melted. Do not allow to boil or the cheese will become grainy. Season with salt and pepper and serve immediately with soft pretzels, chips, and jerky. 

Recipe Details