Smoked Beer Cheese Dip
Move over queso! Smoked beer cheese dip is about to become your new favorite cheesy dip for chips, pieces of bread, or anything else you can imagine. With a blend of three cheeses, a carefully chosen medley of spices, and so much depth of flavor from your favorite beer and the smokiness, everyone will love this dip!
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I love using my smoker for anything and everything.
Sure you might think of smoking meats, but dips are equally amazing in the smoker.
Like this smoked beer cheese dip.
You have creamy cheesy goodness and the earthy malty flavor from the beer all intermingled with the smoky flavor.
You’ll never want any other kind of beer cheese again!
Ingredients
To make this you’ll need:
- Cheese– Softened cream cheese, shredded cheddar, and shredded mozzarella
- Spices– Garlic powder, onion powder, paprika, ground black pepper
- Beer– I recommend a lager style but use a beer you enjoy
How to Make
To make smoked beer cheese, just stir all of the ingredients together in a large 10-12 inch cast iron skillet, except for the reserved one cup of shredded cheddar.
Smoke the mixture at 250° for 1 1/2 – 2 hours.
Once it has smoked for the alloted time, carefully remove the hot skillet from the smoker and stir everything together until evenly combined.
Add the remaining cheese, stirring in until melted and smooth.
Serve warm with hard or soft pretzels or other dippers.
Dipping Ideas
We love to serve this beer cheese with:
- hard or soft pretzels
- tortilla chips
- carrot and celery sticks
- slices of toasted baguette
Storing Leftovers
Store leftover beer cheese in an airtight container in the fridge for up to 3 days.
Reheat in the oven or on the stovetop before serving.
What Kind of Beer is Best for Making Beer Cheese?
Be sure to use a beer you actually enjoy the taste of because the beer’s flavor will dominate the recipe.
We use Yuengling or Yuengling Light lager when making it ourselves.
A nice pilsner is a great alternative, but the most important thing is to use a beer you’d drink.
What Wood Chips Should I Use to Smoke Beer Cheese?
Again you can use what you like but a nice mild wood like pecan or oak chips won’t overpower the cheese.
Tips and Tricks
- If your cream cheese is still lumpy after whisking everything together after it’s smoked, use an immersion blender to get a smooth and creamy consistency. Be careful though as the cheese dip will be hot.
- Make sure you are very careful when you remove the skillet from the smoker and use thick potholders. The skillet will be very hot.
- If your dip is on the soupier side after smoking, don’t worry. This cheese dip thickens as it cools.
Other Smoked Dip Recipes
Smoked beer cheese is a delicious spin on the classic dip.
Make it and enjoy!
Looking for other smoked dip recipes?
Try these:
- Smoked Crab Dip Recipe
- Smoked Onion Dip
- Smoked Queso Dip
- Smoked Cream Cheese
- Smoked Cilantro Lime Crema
If you’ve tried this SMOKED BEER CHEESE DIP, or any other recipe on the site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!
Smoked Beer Cheese Dip
Ingredients
- 8 oz cream cheese softened
- 2 1/2 cups shredded cheddar cheese (1 cup reserved)
- 3/4 cup shredded mozzarella cheese
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp paprika
- 1/2 tsp freshly ground black pepper
- 1 12 oz lager style beer
Instructions
- Add all of the ingredients to a large 10-12 inch cast iron skillet, except for the reserved one cup of shredded cheddar. Stir together.
- Smoke the mixture at 250° for 1 1/2 - 2 hours.
- Carefully remove the hot skillet from the smoker, and stir everything together until evenly combined.
- Add the remaining cheese, stirring in until melted and smooth.
- Serve warm with hard or soft pretzels.
Notes
- If your cream cheese is still lumpy after whisking everything together after it's smoked, use an immersion blender to get a smooth and creamy consistency. Be careful though as the cheese dip will be hot.
- Make sure you are very careful when you remove the skillet from the smoker and use thick potholders. The skillet will be very hot.
- If your dip is on the soupier side after smoking, don't worry. This cheese dip thickens as it cools.
Nutrition
This post may contain affiliate links. As an amazon associate, I earn from qualifying purchases. See my full Disclosure Policy for details.
