Smoking the beer cheese dip can add an extra layer of smoky flavor to the dip. It's perfect for parties, game day, or just as a tasty snack. Here's a simple recipe to create a flavorful smoked beer cheese dip. (This recipe can also be used on the stove!)
- 8 ounces (about 2 cups) sharp cheddar cheese, shredded
- 4 ounces (about 1 cup) smoked Gouda cheese, shredded
- 1/2 cup smoked beer (such as a smoked porter or stout or Oktoberfest)
- 1/4 cup whole milk
- 1 tablespoon unsalted butter
- 1 tablespoon all-purpose flour
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon Ground Pounder Garlic Seasoning
- 1/4 teaspoon onion powder
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon salt (adjust to taste)
- Chopped fresh chives or green onions for garnish (optional)
1. Prepare the Smoker: Preheat your smoker to 225-250°F (107-121°C) using your choice of wood chips or chunks for smoking. Oak, hickory, or mesquite wood works well for this recipe.
2. Prepare a Smoke-Safe Container: Use a smoke-safe container, like a small cast-iron skillet or an aluminum foil pan, to hold the dip while it smokes.
3. Prepare the Cheese: Shred the sharp cheddar and smoked Gouda cheeses and set them aside.
4. Make a Roux: In a medium saucepan over medium heat, melt the butter. Once melted, add the flour and whisk continuously for 1-2 minutes to create a roux.
5. Add the Beer and Milk: Gradually pour in the smoked beer while whisking continuously to combine with the roux. Then, add the whole milk and continue to whisk until the mixture is smooth and begins to thicken, about 2-3 minutes.
6. Add the Cheese: Reduce the heat to low and add the shredded cheddar and smoked Gouda cheese, a little at a time, while continuously whisking. Make sure each addition of cheese is fully melted and incorporated into the sauce before adding more. This will help you achieve a creamy and smooth texture.
7. Season and Smoke: Once all the cheese is melted and the dip is smooth, stir in the smoked paprika, Ground Pounder, onion powder, ground black pepper, and salt. Adjust the seasonings to your taste.
8. Transfer to the Smoker: Pour the prepared cheese dip into your smoke-safe container.
9. Smoke the Dip: Place the container with the dip on the smoker grates and close the smoker's lid. Smoke the dip for about 30-45 minutes, or until it absorbs a desirable smoky flavor. Make sure to maintain a consistent temperature of 225-250°F (107-121°C).
10. Serve: Remove the smoked beer cheese dip from the smoker, garnish with chopped fresh chives or green onions, and serve it hot with your choice of dippers.
Smoking the beer cheese dip enhances its flavor profile with a delicious smokiness. Enjoy this smoked dip with friends and family at your next outdoor gathering!