Smoked German Beer Cheese Dip
User Reviews
5
Smoked German Beer Cheese Dip
Description
The dip begins by creating a pale roux from butter and flour cooked gently to avoid burning. Milk is gradually whisked in to build a creamy base before room temperature wheat beer is added, bringing gentle sweetness and malt notes. Mustard, Worcestershire sauce, paprika, and salt season the sauce with balance and warmth.
Three cheeses—sharp cheddar, nutty Emmentaler, and creamy Munster—are stirred in until melted, producing a rich, smooth cheese sauce. This mixture can be refrigerated or eaten immediately, but the signature step is to smoke the dip at 225°F for one hour, stirring periodically to keep the oil and cheese integrated.
The smoking adds a subtle smoky aroma without overpowering the cheese, enhancing the complexity of the dip. Served warm, it pairs well with pretzels, crackers, or vegetable sticks. The careful slow cooking and smoking create a dip that is creamy with a mild smoky finish, ideal for gatherings.
Ingredients
- 3 Tablespoons butter
- 3 Tablespoons flour
- 1 Cup milk
- ⅔ Cup wheat beer room temp
- 2 teaspoons Worcestershire sauce
- ½ teaspoons mustard German style
- ¼ teaspoons salt
- ¼ teaaspoons paprika
- 4 Ounces cheddar cheese Shredded, or gouda
- 2 Ounces Emmentaler cheese Shredded, or Swiss cheese
- 2 Ounces Munster cheese Shredded
Instructions
- To make the roux melt the butter over medium heat in a sauce pan. Stir in the flour, and whisk continuously for about 2 minutes. This should result in a pale roux. If you find the roux is cooking too quickly you can reduce the heat a little bit. Don't let it burn.
- Next, slowly stir in the milk, a little at a time, letting the mixture thicken before adding in more milk. Once all of the milk is added slowly stir in the room temperature beer. Stir to combine.
- Next add in the mustard, Worcestershire sauce, paprika, and salt and stir until well incorporated.
- Stir in the cheeses and stir until the sauce is smooth and all of the cheese is melted. You may refrigerate for up to 2 days at this point, eat as is, or proceed to smoking the beer cheese.
- Smoke the beer cheese for 1 hour at 225 degrees, stirring about every 20 minutes if the oil is separating from the cheeses.
- Serve warm and enjoy. Prost!
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 249 kcal
% Daily Value*
| Calories | 249kcal | 12% |
| Carbohydrates | 7g | 2% |
| Protein | 11g | 22% |
| Fat | 19g | 29% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 57mg | 19% |
| Sodium | 385mg | 16% |
| Potassium | 122mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 607IU | 12% |
| Vitamin C | 1mg | 1% |
| Calcium | 330mg | 33% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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