Smoked Beer Cheese Dip
There is something about Fall that just makes me want beer cheese. I don’t know if it’s the cooler weather or the upcoming Octoberfest, but beer cheese just sounds right.
This is a simple recipe that can be served on its own as a dip, alongside soft pretzels, or as a sauce on your favorite burger or hot dog. It only takes about 45 minutes to whip up and it will leave your guests begging for more!
What is beer cheese?
Beer cheese can be either a cold spread or a hot, creamy sauce-like dip. We’ve gone for the latter in this recipe.
Beer cheese originated in Clark County, KY and many agree that the original recipe was created by a man named Joe Allman. His version is a spreadable dip that is served cold alongside chips or crackers.
Over the years, variations of the recipe have emerged, and a warm, creamy version of the dip has gained popularity.
While there are many recipe variations, it’s commonly accepted that cheddar cheese is the main component.
This recipe combines both medium cheddar cheese and whole milk mozzarella, plus a bit of cream cheese to give it an extra velvety texture. The final punch of flavor comes from the smoker itself, giving this beer cheese a unique, smoky essence that can’t be beaten!
How to make Smoked Beer Cheese Dip
Prepping the dip takes all of about 5 minutes, making this one of the easiest recipes you will ever make.
You’re going to start with an oven-safe dish or cast iron pan. I like to use a disposable aluminum tray for easy cleanup (because who wants to scrape beer cheese out of a cast iron pan?).
Place your blocks of cream cheese in the bottom of the pan on the far side, then pour the shredded cheese on the two opposite corners of the pan. Drizzle the Worcestershire and beer over the top, then mix up your seasonings and sprinkle them all over.
2. Fire up the smoker
Preheat your smoker to 250°F.
I smoked this on my Camp Chef Woodwind 24 using the Bear Mountain Bourbon BBQ Pellets. They add a layer of smoky flavor to the dip and a hint of bourbon.
If you smoke this on a wood-burning pit, I recommend a mild wood such as pecan or oak so you don’t overpower the dip with smoke flavor.
Place the pan directly on the grates of the smoker and let it cook for 30 minutes. The cheese should now be almost melted and the cream cheese should be soft. Take a spoon and give the whole thing a good mix for about a minute until all of the ingredients are fully combined.
Close your smoker and let it cook for another 10 to 15 minutes, or until it thickens and starts to bubble.
You want to serve this dip as soon as possible, as it will start to harden as it cools. If you want to serve it for a longer period of time, I recommend transferring it to a crock-pot or placing it on a warming dish to maintain temperature.
Once I transfer it to the serving dish, I like to sprinkle a little parsley on top to give it a bit of color. If you want to add a crisp flavor, green onions also taste fantastic when sprinkled on top. If you are looking for a bit more smoky, salty flavor, then crumbled bacon also pairs well with this dip.
What to serve Smoked Beer Cheese with
This dip is extremely versatile. It can stand up on its own when paired with chips or crackers, and it also makes the perfect side dip for a soft pretzel.
One of my favorite ways to serve this beer cheese is poured on top of a hot dog with a bit of crumbled bacon and green onions!
If you try it out, let us know what you think!
Keen for more of our cheesy comfort food recipes?
- Smoked pretzel bites with beer cheese
- Smoked cream cheese
- The ultimate jalapeño popper dip
- Smoked queso dip
Smoked Beer Cheese Dip
- 16 oz cream cheese
- 2 cups medium cheddar cheese shredded
- 2 cups whole milk mozzarella cheese shredded
- 1 tbsp Worcestershire sauce
- 1 cup beer lager or ale
- ½ tsp chili powder
- ½ tsp garlic powder
- ½ tsp smoked paprika
- Preheat your smoker to 250°F.
- In an aluminum pan or oven-safe dish, add the cream cheese, cheddar, mozzarella, Worcestershire and beer.
- In a small bowl, combine the chili powder, garlic powder, and smoked paprika.
- Sprinkle your spice mixture over the top of your cheeses.
- Place on the smoker for 30 minutes, then give it a good stir until the ingredients are well-combined.
- Let it smoke for another 10 to 15 minutes with the lid down.
- Serve immediately with chips, crackers, or pretzels.