Calhoun's Beer Cheese Dip

Susan Feliciano


Every time I go to Calhoun's in Knoxville, I have to get their soft pretzels and beer cheese dip! This year I made some for our Christmas Eve Buffet.
I found a recipe online for Calhoun's dip – it does not say it is the official recipe. I found that recipe to be too thin – more like soup. So I doubled the amount of cheese, and it was just right – 1 pound per half cup of beer. I also adjusted down the amount of dry mustard – way too much for my tastes.
Use a micro-brewed beer for best results. We used Smoky Mountain Brewery’s Velas Helles light lager for ours. Calhoun’s uses SMB beers.

★★★★★ 2 votes
10 Min
15 Min
Stove Top


1 lb
white american cheese
1/2 c
1/2 c
favorite dark beer
1/2 Tbsp
worcestershire sauce
1/2 tsp
dry mustard
1/2 Tbsp
dijon mustard
1/4 tsp
tabasco sauce


1Cut white American cheese into small pieces. Place in top portion of double boiler along with milk. Heat until cheese is melted. Mix well with a wire whip.
2Place beer, Worcestershire sauce, dry mustard, Dijon mustard and Tabasco in small mixing bowl. Mix until completely blended. Add ingredients to melted cheese.
3Blend well with wire whip and place in oven-proof dish. Bake at 350° until very hot (about 20 minutes). Or, place in a very small crock pot on low power to serve hot.
4Serve with crispy garlic toast, tortilla chips, or hot soft pretzels.

About Calhoun's Beer Cheese Dip

Main Ingredient: Dairy
Regional Style: German
Dietary Needs: Vegetarian
Other Tag: Quick & Easy