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Beer Cheese Voodoo

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5 from 1 vote

Beer Cheese Voodoo

A classic beer cheese dip with a funky twist
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Appetizer, Snack
Cuisine: American
Rub: Cockavoodoo, The Cure
Author: Adam Buchanan


  • 12 oz pilsner
  • 8 oz smoked cheddar grated
  • 1/2 cup buttermilk
  • 3 TBS butter
  • 3 TBS flour
  • 3 TBS brown mustard
  • 1 TBS The Cure
  • 1 TBS Cock-A-Voodoo
  • 3 cloves garlic minced


  • In a sauce pan, melt butter over medium heat
  • Slowly add flour and whisk to combine to form a roux.
  • Continue whisking over medium heat until light brown in appearance.
  • Add garlic and continue whisking until fragrant.
  • Slowly pour in beer, whisking to prevent clumping. Bring to a simmer
  • Add mustard, The Cure, and Cock-A-Voodoo, stir to combine.
  • Add buttermilk, whisking continuously. Bring to a simmer.
  • Slowly add shredded cheddar, one handful at a time. Do not add the next handful until the previous is fully melted. Continuously stir with a whisk.
  • When cheese is fully incorporated, simmer for 5 minutes, then remove from heat.
  • Serve as a dip, a topping, or slather all over your body as part of a traditional Midwest mating ritual.