Tangy Wasabi Beer Cheese Dip

The tang of brown mustard and wasabi kick up this brew pub favorite using some local beer and a huge portion of Tillamook cheese for a quick appetizer. Serve alongside pretzels, crackers, or your favorite smoked sausage.
Course Appetizer
Cuisine American
Keyword Beer Cheese, Cheese
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 8


  • 2 TBSP butter
  • ¼ cup of onion diced or grated very fine
  • 2 TBSP of Flour
  • 1 Cup of Lager Beer
  • 1/2 cup of heavy cream
  • 2.5 cups of Tillamook Sharp Cheddar Cheese shredded
  • 2 TBSP of Country Style grainy Brown Mustard
  • ½ teaspoon of wasabi powder
  • Salt and pepper to taste
  • Pretzels/ crackers/ smoked sausages to serve with


  1. In a large sauce pan over medium high heat, melt the butter and add the onion. Cook thoroughly until the onion is translucent.
  2. With a whisk, add the flour and country mustard until well combined.
  3. Slowly add your beer, a couple of tablespoons at a time until well incorporated.
  4. Next, add your cream in, continuing to whisk until the base has thickened.
  5. Reduce the heat to Medium and add your cheese in, handfuls at a time until the cheese has melted entirely, then reduce the heat to medium low.
  6. Add your wasabi powder, salt and pepper. Adjust seasoning to taste.
  7. Serve alongside pretzels (homemade or store bought), crackers, smoked sausages or any other cured meat you may have.

Recipe Notes

Be careful not to let your cheese sauce sit on the heat for too long otherwise you will end up with a solid mass that gets stuck to the pan. When your cheese has fully incorporated, be certain to reduce the heat when incorporating your spices. If your beer cheese dip ends up too thick, you can continue to add additional cream to thin it out.