This smoked beer cheese is one of my favorite appetizers to make on my Traeger. It goes perfect as a dip with a soft pretzel or even as a topping on hot dogs. It's also super simple to make.
Helpful Recipe Information
- Prep time: 10 minutes
- Smoking time: 90 minutes
- Smoking temperature: 275F
Let's jump right to the recipe.
Smoked Beer Cheese Ingredients
- 16 oz. Velveeta cheese (cubed)
- 8 oz. sharp cheddar cheese (cubed)
- 8 oz. Monterey Jack cheese (cubed)
- 8 oz. cream cheese
- 1/2 cup scallions (chopped)
- 1 tbsp Dijon mustard
- 1 tbsp Worcestershire sauce
- 1 tbsp jalapeno pepper (chopped)
- 1 tbsp BBQ rub
- 12 oz. IPA beer
Smoked Beer Cheese Instructions
1. Add cheeses to aluminum pan
Take your cubed cheddar, Monterey Jack, and Velveeta, and your cream cheese, and add it to the aluminum half pan.
2. Add scallions, jalapeno, dijon, Worcestershire, and rub
Then add in your chopped scallions, chopped jalapeno, dijon mustard, Worcestershire sauce, and BBQ rub.
3. Add your beer
Then pour the IPA all over the top of the ingredients in the pan. In this recipe, I used a hazy IPA from Treehouse Brewery.
4. Preheat your smoker
Preheat your smoker to 275F, and after it comes to temperature, add the beer cheese dip. Smoke for 1 hour.
5. Stir the dip
After an hour, open up your smoker and stir and mix the dip well. Then continue smoking the dip for another 30 minutes.
6. Serve & enjoy
After the 30 minutes are up, remove the dip from the smoker and to with additional BBQ rub and scallions. Then serve with a warm, soft pretzel. YUM.
Recipe Variations
Don't be afraid to play around with the ingredients in this recipe.
For example, you can experiment with different types of cheeses, such as Gruyère or smoked gouda.
What to Serve with Beer Cheese Dip
As you can see, my favorite way to serve this beer cheese dip is with a warm, soft pretzel that's been lightly salted.
Another great way to enjoy this dip is to pour some over your hot dogs as a nice, cheesy topping.
Other Smoked Cheese Recipes to Try
Best Beer Cheese Dip
Ingredients
- 16 oz. Velveeta cheese
- 8 oz. sharp cheddar cheese cubed
- 8 oz. Monterey Jack cheese cubed
- 8 oz. cream cheese
- 1/2 cup scallions chopped
- 1 tbsp dijon mustard
- 1 tbsp Worcestershire sauce
- 1 tbsp jalapeno pepper chopped
- 1 tbsp BBQ rub
- 12 oz. beer IPA
Instructions
- Take your cubed cheddar, Monterey Jack, and Velveeta, and your cream cheese, and add it to the aluminum half pan.
- Then add in your chopped scallions, chopped jalapeno, dijon mustard, Worcestershire sauce, and BBQ rub.
- Then pour the IPA all over the top of the ingredients in the pan. In this recipe, I used a hazy IPA from Treehouse Brewery.
- Preheat your smoker to 275F, and after it comes to temperature, add the beer cheese dip. Smoke for 1 hour.
- After an hour, open up your smoker and stir and mix the dip well. Then continue smoking the dip for another 30 minutes.
- After the 30 minutes are up, remove the dip from the smoker and to with additional BBQ rub and scallions. Then serve with a warm, soft pretzel.
