Beer Cheese Dip

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Fire up your appetizer menu and your sales with this irresistible warm and cheesy dip. Paired with a warm, salted soft pretzel, this cheesy delight featuring Merkts Beer Cheese combines two crowd favorites—cheese and beer.


Portions: 48
Serving Size: 4 Ounces Cip and 1 Soft Pretzel
Day Part: Lunch, Dinner
Cheese Dip:
3 Containers of Merkts Beer Cheese, 5 Pounds Each
2 1/4 Cups Whole Milk
1 1/2 Tablespoons Garlic Powder
1 1/2 Tablespoons Onion Powder
2 Teaspoons Red Pepper Flakes
1 Cup Minced Scallions
48 Salted Soft Pretzels, Warmed


Equipment: Stovetop or Electric Bain-Marie
For Cheese Dip:
  1. Place the full containers of Merkts Beer Cheddar and the milk in a double boiler (or in an electric bain-marie) and gently heat to fully melt the cheese.
  2. Add and whisk together the garlic powder, onion powder, and red pepper flakes.
  3. Hold warm for service. You can also refrigerate and reserve cold until service.
To Make 1 Order:
  1. Ladle 4 ounces of the warm dip into a serving bowl and sprinkle with 1 teaspoon of scallions.
  2. Serve 1 warm soft pretzel alongside the dip.


Instead of the typical pretzel, make a loaf of pretzel bread instead. Serve with knife so diners can cut off the amount they desire—and then dip it into the delicious cheesy dip.

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