Smoked Beer Cheese Dip

By James Kimble May 5, 2025 6 mins read 5 Views

Made with sharp cheddar, cream cheese, mustard, and a splash of your favorite beer, this beer cheese dip is perfect for game day or anytime you need a crowd-pleasing snack.

Smoking the dip gives it a rich depth you won’t get on the stovetop. The cheddar sharpness, tangy mustard, and malty beer come together in a warm, velvety blend with just the right hit of smoke.

Why This Smoked Beer Cheese Dip Works

This recipe requires only a few ingredients. It pairs perfectly with pretzels, chips, and vegetables as a dip and tastes great on top of a hot dog or bratwurst.

In a previous version of this recipe, I used Miller Lite, but after more testing, I found that using a dark beer like a Porter, Stout, or Dark Ale gives a much better flavor.

Over time, beer cheese evolved from its original cold, spreadable form into a warm, creamy dip that is now widely popular.

Key Ingredients for Smoked Beer Cheese Dip

Hard cheese – I used cheddar, sharp, and Velveta. You can use other cheeses, just remember you want something with flavor.
Cream cheese – A block of cream cheese is essential to making your dip extra creamy and to bind it all together.
Dijon mustard – a touch of mustard adds a flavorful zing.
Worcestershire sauce – for adding a salty, spicy kick.
BBQ seasoning – Use your favorite store-bought rub or make a batch of our BBQ Pork Rub which is a fantastic general-perpose seasoning.
Beer – I find that using a dark beer gives a better flavor but any beer will work!

Which seasoning pairs with which cheese?

Sweet and smoky – Go for a Memphis or Kansas City style. These rubs have a nice sweetness that balances salty, tangy cheeses and adds depth.
Spicy – If you’ve used Pepper Jack cheese or added chorizo to your dip, use a Texas style rub. This is great for adding a little bit more spice.
Mustard – A mustard-based rub is excellent with sharp white cheddar or Swiss cheese, adding a nice bite to rich dips. Pork rubs generally have mustard powder in them.

Beer Selection Tips

You can’t have beer cheese dip without beer! In a previous version of this recipe, I used Miller Lite, but after more testing, I found that using a dark beer like a Porter, Stout, or Dark Ale gives better flavor.

I went for Samuel Adams Old Fezziwig Ale, a festive beer with deep malt and notes of toffee and caramel.

Using a lighter beer certainly won’t ruin the recipe but if you need a trip to the store anyway, grab something dark.

How to make smoked beer cheese dip

1. Cube your cheese and combine in an oven safe dish

Start by cubing the white cheddar, sharp cheddar, and Velveeta cheese into 1-½” thick cubes.

an array of cubed up cheese on a white cutting board — Cubing the cheese helps it melt faster and more evenly. There’s no need to grab a ruler; just eyeball it.

Once cubed, pop it into your oven-safe dish. You can use a cast-iron skillet or an aluminum pan. I like to use a cast iron skillet when I’m smoking dips, but you can use a disposable aluminum pan to make clean up easier if you’d like.

an array of cubed up cheese in a cast iron skillet

Add the Dijon mustard and Worcestershire sauce directly to the cheese. It will all come together when the cheese has melted, so no need to spread it out.

Place the block of cream cheese on top and sprinkle the barbecue seasoning all over.

cheese in a cast iron skillet with seasoning sprinkled over the top — I find that the dark beer gives the best beer cheese flavor, so I typically stick to options like Porters, Dark Ales, and Stouts.

Now you can’t have beer cheese without beer, so the final step is to add the beer. Pour the entire bottle (or can) of beer over the cheese.

2. Fire up the smoker

Preheat your smoker to 250°F.

You can use any smoker, pellet grill, or charcoal grill for this recipe. You can use a gas grill, but it won’t have the smoky flavor. I used my Weber Searwood XL and hickory blend pellets for classic smoke flavor.

3. Smoke it

Once your smoker is preheated, place the pan on the grates, shut the lid, and let it smoke for about 45 minutes.

a skillet on the smoker full of cubed seasoned cheese

This portion of the cooking process involves melting the cheese and preparing all of the ingredients for combining.

You’ll know it’s ready to stir when the cheese is melty and the cream cheese is nice and soft. Then, grab a spoon or spatula and give it all a good mix.

a skillet in the smoker with a lot of cheese in the melting process

Initially, it may appear watery due to the beer, but if you give it a good stir for about a minute, everything should mix together nicely.

Once it’s an even, creamy consistency, shut the smoker and let it cook for another 30 minutes. Then it’s ready to enjoy!

a skillet on the smoker filled with melted cheese

You want to serve this dip when you pull it off the smoker, as it hardens and cools.

If you want to serve it for a longer period of time, I recommend transferring it to a crock pot or placing it in a warming dish to maintain the temperature.

a skillet of smoked beer cheese dip with pretzels in the forground

Why not add…

Bacon, chorizo, or sausage – Stir in crumbled bacon, chorizo, or smoked sausage for a meaty, savory boost.
Turn up the heat – Mix in roasted jalapeños, chipotle powder, or a splash of your favorite hot sauce for a spicy kick.
Sweetness and umami – Stir in caramelized onions or confit garlic.

The best things to scoop smoked beer cheese with

We like to have a pile of tortilla chips, crackers, soft pretzels, or pretzel bites on hand to scoop this out of the skillet (but one of my favorite ways is to pour it on top of a hot dog with a bit of crumbled bacon and green onions!).

Smoky, creamy, and packed with flavor, this beer cheese dip is a guaranteed crowd-pleaser. If you try this recipe, let us know if it becomes your tailgate go-to as well by leaving a rating and a comment below!

Looking for more smoked cheesy goodness

Smoked Cream Cheese

Pimento Cheese Creamed Corn

Smoked Chili Cheese Dip

Smoked Queso Dip