Applebee’s Beer Cheese Dip Recipe

For recipe lovers, the dip can be just as important as the appetizer itself. Applebee’s Beer Cheese Dip are a great example.

The soft pretzels are good on their own, but the warm white cheddar beer cheese makes them even better.

Applebee’s Dip has become a popular dip because it is creamy, cheesy, and easy to enjoy with soft pretzels.

Many homemade versions try to recreate that restaurant-style flavor, but getting the right mix of cheese, beer, and seasonings makes a big difference.

Applebee’s does not appear to sell this dip as a standalone bottled product, so making it at home is a good way to enjoy it whenever you want.

That’s why I made this copycat Applebee’s Beer Cheese Dip Recipe. It has a rich cheese flavor, a mild beer taste, and a smooth texture that pairs perfectly with warm soft pretzels.

What Cheese Does Applebee’s Use

Applebee’s describes this dip as white Cheddar beer cheese.

For my copycat version, I use 1½ cups freshly grated sharp white cheddar because it gives the sauce a strong cheese flavor and melts well. You can also use 1 cup sharp white cheddar plus ½ cup Colby Jack when you want a softer flavor and extra melt.

I prefer sharp white cheddar for the main cheese because it gives the dip a fuller cheese taste. Freshly grated cheese also blends more smoothly than many pre-shredded cheeses.

What Beer Is Best for Applebee’s Beer Cheese Dip

Applebee’s uses a Blue Moon-style wheat ale in its dip, and this is the closest thematic choice for a copycat version.

For a non-alcoholic version, I use a non-alcoholic wheat ale with a Blue Moon-style flavor. A mild wheat ale works well because it has light malt flavor, gentle citrus notes, and very little bitter taste. These flavors pair nicely with sharp white cheddar.

Best Beer for This Beer Cheese Dip

1. Wheat ale – (Mild and citrusy): This is the closest style to the flavor profile described in the source. It gives the cheese sauce a light malt taste without making it too bitter.

2. Pale ale – (Balanced): A mild pale ale can work well. It has a little more hop flavor, so choose one with a soft and balanced taste.

3. Lager – (Mild and crisp): A light lager gives the dip a clean flavor. It is a simple choice when a wheat ale is not available.

4. Amber ale – (Malty): Amber ale gives the sauce a deeper malt taste. Use it when you want the beer flavor to be easier to notice.

5. IPA – (Hoppy and bitter): IPA can make the cheese dip taste quite bitter. Use it cautiously, since strong hops can cover the cheese flavor.

6. Stout – (Roasty): Stout creates a darker, roasty cheese dip. It is very different from the light profile I want in this copycat recipe.

This dip uses a short list of simple ingredients, and most are already in your kitchen. A few easy swaps work well too, as long as you keep the measurements close to the original.

What Ingredients Are in Applebee’s Beer Cheese Dip

Cheese & Dairy Ingredients:

• Sharp White Cheddar – Use 1½ cups freshly grated sharp white cheddar, about 6 oz by weight. Sharp cheddar gives the dip a clear cheese flavor. For a milder dip, use 1 cup sharp white cheddar plus ½ cup Colby Jack.

• Heavy Cream – Use 1½ cups heavy cream. It makes the sauce smooth and creamy. For a lighter texture, use 1 cup heavy cream plus ½ cup whole milk, but the dip will be a little less creamy.

• Parmesan Cheese – Use 1½ cups freshly grated Parmesan cheese, about 4½ oz. Parmesan adds a salty, savory flavor and gives the dip more depth.

• Blue Cheese – Use 2 tablespoons crumbled blue cheese. It adds a small amount of sharp flavor without taking over the sauce. For a softer taste, use 1 tablespoon instead.

• Unsalted Butter – Use 3 tablespoons unsalted butter. It adds richness and helps create a smooth finish. Salted butter can work, but reduce the added kosher salt.

Seasonings & Other Ingredients:

• Non-Alcoholic Wheat Ale – Use 12 oz total. Add 9 oz to the saucepan and reserve 3 oz for the cornstarch slurry. A mild wheat ale gives the dip its beer-style flavor without using alcohol. A mild non-alcoholic pale ale can replace it in the same 12 oz amount.

• Cornstarch – Use 2 tablespoons cornstarch. Mix it with about 3 tablespoons of the non-alcoholic wheat ale to form a smooth slurry. This helps thicken the dip and keeps the cheese sauce together.

• Worcestershire Sauce – Use ½ teaspoon Worcestershire sauce. It adds a small savory note. For a vegetarian version, use ½ teaspoon vegetarian Worcestershire-style sauce.

• Garlic Powder – Use ¼ teaspoon garlic powder. It gives the dip a light garlic flavor without making it too strong.

• White Pepper – Use ⅛ teaspoon white pepper. It adds mild pepper flavor while keeping the sauce light in color.

• Sugar – Use ¼ teaspoon granulated sugar. A small amount helps balance the salty cheese and sharp flavors.

• Kosher Salt – Use ¼ teaspoon kosher salt, then taste before adding more. The Parmesan and cheddar already contain salt, so the final amount may vary.

• Hot Sauce – Use ½ teaspoon mild hot sauce, or add it to taste. It gives the dip a small amount of heat. Leave it out for a milder version.

Equipment & Tools

1. Large saucepan – For cooking the dip.
2. Medium bowl – For the cornstarch slurry.
3. Whisk – Keeps the sauce smooth.
4. Box grater – For fresh cheese.
5. Measuring cups – For liquid ingredients.
6. Measuring spoons – For seasonings.
7. Wooden spoon – Useful for stirring.
8. Serving bowl – For the warm dip.

Making Applebee’s Beer Cheese Dip Step by Step

The process is simple enough for a beginner. The main thing I notice is the heat. Cheese sauces can become grainy when they get too hot, so gentle cooking and steady whisking helps keep the sauce smooth.

1. Grate the Cheese Before Cooking

Grate 1½ cups sharp white cheddar and 1½ cups Parmesan before starting the sauce. Crumble 2 tablespoons blue cheese and set all three cheeses aside.

2. Warm the Wheat Ale

Pour 9 oz of the non-alcoholic wheat ale into a large saucepan. Keep the remaining 3 oz for the cornstarch slurry.

Set the pan over medium heat. Warm the wheat ale until it reaches a gentle simmer. Let it cook for about 3 minutes, stirring now and then.

You want the ale warm and slightly reduced, but not heavily reduced. Keep its mild flavor without letting the liquid become too strong.

3. Add the Cream and Seasonings

Pour 1½ cups heavy cream into the warm ale. Add ½ teaspoon Worcestershire sauce, ¼ teaspoon garlic powder, ⅛ teaspoon white pepper, ¼ teaspoon sugar, and ¼ teaspoon kosher salt.

Whisk everything together over medium heat. Keep the mixture warm and smooth. Do not let it reach a hard boil.

At this point, the liquid should look creamy and evenly mixed.

4. Make the Cornstarch Slurry

Pour the remaining 3 oz non-alcoholic wheat ale into a small bowl. Add 2 tablespoons cornstarch.

Whisk until the cornstarch is fully dissolved. There should be no dry white spots or lumps.

I like making the slurry before adding the cheese because it gives the sauce a stable base. It also makes it easier to control the final thickness.

5. Thicken the Cream Mixture Slowly

Raise the heat slightly to medium-high. Add a little, whisk well, and let the sauce thicken for about 1 minute. Add another small amount and continue whisking.

Do not pour it all in at once. Add a little, whisk well, and let the sauce thicken for about 1 minute. Add another small amount and continue whisking.

The sauce should become thicker but still easy to stir. You do not want it to become stiff at this stage.

6. Add the Cheeses Gradually

Lower the heat to medium-low. Add the grated sharp cheddar a little at a time while whisking.

Once the first portion melts into the sauce, add more. Continue with the Parmesan, then add the blue cheese.

Keep the heat gentle. The cheese should melt into the cream mixture without bubbling hard.

This is where patience helps. Adding the cheese slowly gives you a smoother dip and makes it easier to control the texture.

7. Add the Butter and Hot Sauce

Add 3 tablespoons unsalted butter and whisk gently until it melts.

Add ½ teaspoon mild hot sauce and stir well. Taste the dip carefully. Add a small pinch of salt or another few drops of hot sauce only when needed.

The finished dip should be creamy, smooth, and thick enough to coat the back of a spoon.

8. Check the Final Texture Before Serving

Dip a spoon into the sauce and lift it out. The cheese dip should cling to the spoon instead of running off like thin cream.

When the texture looks right, remove the saucepan from the heat. Do not keep cooking it once the desired consistency is reached. Serve the dip while it is warm and smooth.

How to Make Beer Cheese Dip in a Slow Cooker

This dip also works well in a slow cooker. It frees up space on the stove and keeps the dip warm and creamy for longer.

Pour 1 simmered bottle of Blue Moon, 1½ cups heavy cream, ½ teaspoon Worcestershire sauce, ¼ teaspoon garlic powder, ¼ teaspoon white pepper, a pinch of sugar, and a pinch of salt into your slow cooker on low.

After about 20 minutes, whisk in the cornstarch slurry. Add the cheddar, parmesan, blue cheese, and butter in small batches, stirring every few minutes until melted and smooth.

Common Mistakes That Ruin Beer Cheese Dip and How to Fix Them

• Adding Cold Cheese Too Quickly – Cold cheese can take longer to melt and may not blend evenly into the sauce. Let the grated cheese sit out for a few minutes before adding it to the warm mixture.

• Making the Sauce Too Thick – Too much cornstarch can turn a creamy dip into a thick paste. Add the slurry slowly and check the texture as you go. Stop once the sauce is thick enough to coat the back of a spoon.

• Leaving the Dip Uncovered for Too Long – An uncovered dip can form a skin on top and lose heat quickly. Keep it loosely covered between servings to help the surface stay smooth and the dip stay warm.

How I Like to Serve This Beer Cheese Dip

Applebee’s serves this style of beer cheese dip with soft Bavarian-style pretzel sticks. I like how simple and versatile the sauce is. It also pairs well with several other foods.

Here are some of my favorites:

1. Soft Pretzel Sticks – Warm soft pretzel sticks are my first choice. Their chewy texture works well with the creamy dip. Cut large pretzels into smaller pieces or serve whole sticks beside the warm cheese sauce.

2. Crusty Bread – Slice a sourdough loaf, baguette, or other crusty bread into pieces. The crisp outside and soft center give you a nice contrast with the smooth cheese dip.

3. Roasted Vegetables – Spoon a little warm dip over roasted vegetables. Broccoli, cauliflower, and potatoes all pair well with the creamy cheese sauce and make the dish feel more filling.

4. Bread Bowl – Hollow out a small round sourdough loaf and place the warm dip inside. The crust holds the thick cheese sauce well, while pieces of the bread can be used for dipping.

Storing Leftovers & Reheating Guide

Cool leftover dip and place it in an airtight container before refrigerating it. Keep it refrigerated for up to 3 – 4 days.

For reheating, use low heat and stir often so the cheese warms evenly. When the dip becomes too thick, add a small splash of warm milk and stir until smooth.

A microwave also works well. Heat the dip in short intervals, stirring between each one. Avoid very high heat because it can cause the cheese sauce to separate. Reheat only the amount you plan to use so the texture stays smoother.

FAQs About Applebee’s Beer Cheese Dip Recipe

1. Can I freeze beer cheese dip?

Freezing isn’t recommended since dairy-based sauces tend to separate and turn grainy once thawed. Refrigerating leftovers for a few days works much better.

2. Can I make the dip without hot sauce?

Yes. The hot sauce adds a small amount of heat and extra flavor, but it is optional. Leave it out for a very mild dip, or add just a few drops when you want a gentle spicy note.

3. How can I keep the dip smooth while serving?

Keep the dip warm but avoid high heat. Stir it gently from time to time and do not let it boil. A small splash of warm milk can help restore a creamy texture when the sauce gets too thick.

4. Can I make this dip dairy-free?

Dairy-free cheese and plant-based cream do not melt the same way. The texture will be different, but you can try it with your favorite dairy-free cheddar and unsweetened oat milk.

5. Should I serve this dip cold?

This dip is meant to be served warm and creamy. Cold, it becomes thick and firm, which is not the same experience. Always reheat it before serving for the best taste.