Beer Cheese Dip

This Smoked Beer Cheese Dip brings the flavor of Oktoberfest straight to your Kamado Joe. Creamy, smoky, and rich with sharp cheddar and Velveeta, this dip is built entirely on the grill in a cast-iron skillet for next-level flavor. A touch of Dijon, Worcestershire, and Bartlow’s Sweet Red Dirt seasoning adds depth, while a splash of Märzen or Oktoberfest beer ties everything together with a malty, savory finish.

Instructions

Preheat & Stabilize

1. 01

   Bring the grill to a steady 250°F dome temp. Place your cast iron skillet on the grate to preheat for 10 minutes.

Roux Base

2. 02

   Add 2 tbsp butter to the skillet and melt. Whisk in 2 tbsp flour, stirring constantly for 2–3 minutes until lightly golden and nutty.

Liquid Blend

3. 03

   Slowly whisk in 1 cup Oktoberfest or Märzen beer, then ½ cup milk. Simmer 3–5 minutes, stirring until slightly thickened.

Assemble

4. 04

   Add cream cheese, dijon or spicy brown mustard, and Worcestershire sauce to a bowl and stir until smooth. Then add 16 oz Velveeta, stirring until melted. Gradually fold in 8 oz mild cheddar and 8 oz white cheddar, one handful at a time.

Season

5. 05

   Stir in 1 tbsp Bartlow’s Sweet Red Dirt seasoning (or your favorite BBQ rub). Taste and adjust salt/seasoning as needed.

Smoke & Set

6. 06

   Close the lid and let it smoke uncovered for 45 minutes at 250°F, stirring occasionally to pick up that Kamado Joe wood smoke flavor. After 45 minutes, give it a final stir and let cook another 25 minutes until thick, silky, and slightly smoky on top.

Serve Hot

7. 07

   Top with fresh chives and serve with soft pretzels, brat slices, or grilled bread.