Nothing beats smoked beer cheese dip made fresh on a Kamado Joe Big Joe. This creamy, smoky, beer-infused dip is perfect for pretzels, brats, or game day appetizers.
We start with a buttery roux, melt in cream cheese, cheddar, and Velveeta, whisk in Oktoberfest beer, and finish it low and slow at 250°F for that perfect wood-fired flavor. A hit of Bartlow’s BBQ Sweet Red Dirt seasoning takes it to the next level.
Octoberfest Beer Cheese Dip
Rated 5.0 stars by 1 users
Category
Appetizer
Servings
10
Prep Time
10 minutes
Cook Time
60 minutes
Nothing beats smoked beer cheese dip made fresh on a Kamado Joe Big Joe. This creamy, smoky, beer-infused dip is perfect for pretzels, brats, or game day appetizers.
We start with a buttery roux, melt in cream cheese, cheddar, and Velveeta, whisk in Oktoberfest beer, and finish it low and slow at 250°F for that perfect wood-fired flavor. A hit of Bartlow’s BBQ Sweet Red Dirt seasoning takes it to the next level.
Directions
1. Preheat & set up:
Place a cast iron skillet on indirect heat side of your grill (around 250°F).
2. Roux base:
Melt butter in skillet, whisk in flour, and cook 2–3 minutes until lightly golden.
3. Liquid blend:
Slowly whisk in beer, then milk. Simmer 3–5 minutes until slightly thickened.
4. Cheese time:
Add cream cheese, Dijon, and Worcestershire. Stir until smooth.
Add Velveeta, stirring until melted, then gradually fold in shredded cheeses a handful at a time.
5. Season:
Mix in Sweet Red Dirt seasoning. Taste and adjust salt/seasoning if needed.
6. Slow-smoke finish:
Keep skillet uncovered on grill at 250°F for 45 minutes, stirring occasionally, to pick up wood smoke. Stir once more and let cook another 10–15 minutes until silky.
7. Serve:
Top with fresh chives. Serve hot with soft pretzels, brat slices, or grilled bread.
