Cooking With Beer: Czech-Style Pilsner Cheese Dip

Festive foods take on new meaning when made with serious beer. And with much of the country still feeling winter’s chill,  it’s time for more cold-weather offerings like this warming cheese dip made with a fine craft lager.

And although this recipe would work with a wide variety of lagers, we used Scrag Mountain Pils, a 4.8% ABV Czech-Style Pilsner from Lawson’s Finest Liquids that’s a tribute to Waitsfield, Vermont’s pure water source which comes from an ancient aquifer deep beneath Scrag Mountain.

So let’s do this!

Ingredients

• 2 tbsp butter
• 2 tbsp all-purpose flour
• 1 cup beer (lager or ale works best)
• 1 cup whole milk
• 2 tsp Dijon mustard
• 1/2 tsp garlic powder
• 1/2 tsp smoked paprika
• 1/4 tsp cayenne pepper (optional, for heat)
• 2 cups sharp cheddar cheese, shredded
• 1/2 cup mozzarella or Monterey Jack cheese, shredded
• Salt and pepper to taste

Instructions

1. Melt Butter & Make Roux – In a saucepan over medium heat, melt the butter. Whisk in the flour and cook for about 1 minute, stirring constantly.
2. Add Beer & Milk – Slowly whisk in the beer, followed by the milk. Stir until smooth and slightly thickened.
3. Season the Mixture – Add Dijon mustard, garlic powder, smoked paprika, and cayenne pepper. Stir well.
4. Melt the Cheese – Reduce heat to low and gradually add in the shredded cheeses, stirring until smooth and creamy.
5. Season & Serve – Taste and add salt and pepper as needed. Serve warm with pretzels, chips, or bread!

Expert Tips

✔️ Use a good-quality beer for richer flavor.
✔️ Sharp cheddar adds the best cheesy punch!
✔️ Keep warm in a slow cooker if serving at a party.

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