Are you looking for a savory, gooey appetizer for game day? If you don’t want to spend all day in the kitchen, try my Beer Cheese Dip! You can't go wrong with a mix of Heath Riles BBQ Garlic Butter Rub, Miller Lite, two different cheeses, and a homemade roux. This is a great dip to make ahead and keep warm in the crockpot. 

My Beer Dip is smoked on the Traeger Ironwood XL, giving it a unique twist. It’s perfect for game day, work potlucks, holiday get-togethers, or snack boards. Add a smorgasbord of veggies, chips, and pretzels for a winning presentation!

Beer Cheese Dip: Heath Riles BBQ

This Beer Cheese Dip is a great “grown-up” appetizer. It’s a little more sophisticated than your traditional queso, as it includes the yeasty flavor of beer. It also features two rich, deep cheeses, keeping your taste buds guessing.

Give this recipe a try, and let me know what you think! 

The Ingredients

My Beer Dip requires just six simple ingredients. You probably have some of them in your kitchen! Here’s what you need to add to your shopping list. 

Butter. Butter gives the Beer Cheese Dip a rich, silky flavor. It’s also a key ingredient in our roux. You can use salted or unsalted butter; the choice is yours. 

All-purpose flour. Flour is a great thickening agent that creates a creamy roux when paired with butter. Pro tip: Let the roux cook for an extra minute to remove the raw flour flavor. 

Miller Lite. A little Miller Lite gives the Beer Cheese Dip a deep flavor. If you’re not a fan of Miller Lite, feel free to switch it up. Your dip will take on the flavor of whatever beer you add, giving you the option of fruity, yeasty, or bitter. 

Cheese. Using two different cheeses gives this Beer Cheese Dip a unique taste. I used shredded white cheddar and Gruyere cheese. For easy melting, use freshly shredded cheese. 

Heath Riles BBQ Garlic Butter Rub. This AP rub features the best blend of salt, pepper, garlic, and butter flavor. You can use it on popcorn, chicken, pork, beef, veggies, or fries. 

The Smoker Setup

Here’s the main equipment I used for this recipe. More of my grilling favorites can be found in the Equipment and Tools section. 

• Pellet grill/smoker. I cooked this Beer Cheese Dip on the Traeger Ironwood XL. This pit is incredible because you can use it to grill or smoke. The Traeger Ironwood XL has many excellent features, like a pellet sensor, a super smoke button, and easy transportation. You can’t go wrong with the Traeger Ironwood XL if you cook large quantities of food. It’s roomy without taking up your entire patio. Plus, it’s ultra-durable, lasting for years!
• Charcoal. I stoked the pit with Royal Oak Charcoal Hardwood Pellets. I love this brand because you get clean smoke with no fillers. It gives the steak a rich, deep flavor that tastes authentic. This charcoal burns hot and fast! 

The Process for Making Beer Cheese Dip

You can find a detailed demonstration of this recipe in the video and recipe card. For now, here’s a quick rundown of how I pulled this Beer Cheese Dip together. 

1. Preheat the grill. I stoked the Traeger Ironwood XL with Royal Oak Charcoal Hardwood Pellets and fired it up to 400℉.
2. Make a roux. Next, I set a Lodge cast iron skillet on the grates to warm up. Then, I added my butter and let it melt. With a preheated skillet, this happens extremely fast! I stirred in the flour and let it cook until light brown. This is called a roux, a great thickening agent for dips and sauces. 
3. Add beer. I whisked the beer into the roux until smooth. While the ingredients meshed, I heated some pretzel breadsticks on the Traeger Ironwood XL. 
4. Season the dip. When the roux and beer came up to temp, I stirred in the shredded white cheddar cheese. Then, I added a good dash of Heath Riles BBQ Garlic Butter Rub and the Gruyere cheese. 
5. Finish cooking. I shut the Traeger Ironwood XL lid and let the Beer Cheese Dip cook for 20 minutes. The only thing left was to get it over the cutting board to cool! 

The Results

The Beer Cheese Dip came off the grill perfectly gooey and thick. Heath Riles BBQ Garlic Butter Rub gave this appetizer a hint of spice. 

Serving Suggestions for Beer Cheese Dip

My Beer Cheese Dip tastes best when paired with warm, fluffy pretzels. You can also serve it alongside carrots, celery, tortilla chips, and pita crackers. 

Storing Leftovers

You can store leftover Beer Cheese Dip in the fridge for up to 4 days. I don’t recommend freezing it, as the texture won’t be the same.

To reheat your Beer Cheese Dip, add a splash of milk and whisk thoroughly as it comes to temp. 

Equipment and Tools

Lodge Cast Iron Skillet, Traeger Ironwood XL, Royal Oak Charcoal Hardwood pellets, disposable cutting board, Heath Riles Heat Resistant BBQ Gloves, ThermoWorks Hi-Temp Spatula.