Low Sodium Creamy Beer Cheese
Indulge in the rich, velvety flavor of this Low Sodium Creamy Beer Cheese, a lighter take on the classic pub favorite without sacrificing taste. Perfect for those watching their sodium intake, this recipe combines unsalted butter, low sodium vegetable broth, and a splash of pale ale with sharp cheddar and cream cheese to deliver a luscious, savory dip. Seasoned with a blend of garlic, onion, mustard powder, and a hint of cayenne, it strikes the ideal balance of creamy and tangy. Ready in just 30 minutes, this beer cheese pairs beautifully with pretzels, vegetables, or crackers, making it the ultimate crowd-pleaser for snacks or gatherings. Whether served warm or chilled, this easy-to-make dip is guaranteed to elevate your appetizer game with every bite!
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Recipe Information
Ingredients
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 cup low sodium vegetable broth
- 0.5 cup low sodium beer (such as a pale ale)
- 1 cup whole milk
- 2 cups extra sharp cheddar cheese, finely grated
- 4 ounces cream cheese, softened
- 0.5 teaspoon garlic powder
- 0.5 teaspoon onion powder
- 0.5 teaspoon mustard powder
- 0.25 teaspoon cayenne pepper
- 0.25 teaspoon black pepper
Instructions
In a medium saucepan over medium heat, melt the unsalted butter.
Whisk in the all-purpose flour and cook for about 1 minute, stirring constantly, until the mixture becomes bubbly and begins to turn lightly golden.
Slowly pour in the low sodium vegetable broth while whisking continuously to avoid lumps.
Once the broth is incorporated, add the low sodium beer and whole milk. Continue to whisk until the mixture is smooth.
Increase the heat to medium-high and bring the mixture to a simmer. Stir frequently until the sauce starts to thicken, about 5-7 minutes.
Reduce the heat to low and gradually add the extra sharp cheddar cheese and cream cheese, stirring constantly until both are completely melted and the mixture is smooth and creamy.
Stir in garlic powder, onion powder, mustard powder, cayenne pepper, and black pepper until well combined.
Remove from heat and let the beer cheese cool slightly. Serve warm with your choice of dippers such as pretzels or vegetables, or refrigerate for up to a week and use as a spread.
Nutrition Facts
Calories |
1771 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 144.1 g | 185% | |
| Saturated Fat | 90.5 g | 453% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 457 mg | 152% | |
| Sodium | 2051 mg | 89% | |
| Total Carbohydrate | 47.6 g | 17% | |
| Dietary Fiber | 1.2 g | 4% | |
| Total Sugars | 17.0 g | ||
| Protein | 75.5 g | 151% | |
| Vitamin D | 3.9 mcg | 19% | |
| Calcium | 2053 mg | 158% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 944 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
