Name: Octoberfest Beer Cheese Dip
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Yield: 10
Ingredients: 1 block (8 oz) cream cheese1 tsp Worcestershire sauce1 cup Oktoberfest½ cup whole milk (optional) 8 oz mild cheddar block /cubed 8 oz white cheddar block /cubed8 oz german/Swiss block /cubed 16 oz Velvets, cubed1 tbsp Dijon mustard1 tbsp Sweet Red Dirt seasoningFresh chives, minced

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

Servings

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.

Ingredients

1 block (8 oz) cream cheese
1 tsp Worcestershire sauce
1 cup Oktoberfest
½ cup whole milk (optional)
8 oz mild cheddar block /cubed 8 oz white cheddar block /cubed
8 oz german/Swiss block /cubed
16 oz Velvets, cubed
1 tbsp Dijon mustard
1 tbsp Sweet Red Dirt seasoning
Fresh chives, minced

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.