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


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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

How to Make Calhoun's Beer Cheese Dip


  • 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.

Printable Recipe Card

About Calhoun's Beer Cheese Dip

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

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