Beer Cheese Dip Recipe

 Searching for a great appetizer? Then look no further, this Beer Cheese Dip recipe will satisfy your hunger. Perfect for the fall season, this dip will keep you warm and fill your stomach as you share this finger food with friends and family.

Ingredients

• 2 tbsp unsalted butter
• 3 tbsp all purpose flour
• ¾ cup whole milk
• ⅔ cup ale-style beer
• 2 tsp Big Deck Dakota Mustard
• 2 tsp of Night Out Midwest Dust
• 2 cups shredded cheddar
• ½ cups shredded gouda
• Pita bread

Tools

• Cast iron
• Whisk
• Basting Brush
• Kamado Joe Grill
• Night Out Midwest Dust
• Big Deck Dakota Mustard
• Cheese grater

Instructions

1. Prepare: First, shred fresh cheddar and gouda cheese into a bowl and put the cast iron in the grill to heat up to 350 degrees for the cooking process.
2. Make Roux: Once the cast iron is hot, melt the butter and whisk in the flour. Once the flour is mixed, whisk in the whole milk. Once all mixed together it will form the roux that will create a thick sauce that the cheese will melt into and mix with.
3. Add Cheese & Ingredients: Once the roux is made, add the cheese, beer, mustard, and the rest of the seasonings to the pan to melt everything together.
4. Heat: Once the roux, cheese, beer, and seasonings are all mixed together, bring the dip up to your desired serving temperature on the grill.
5. Prepare Pita Bread: On a baking pan, lay out pita bread and baste with butter. Then, put the pan on the grill for a minute to get the butter soaked in and the bread lightly toasted.
6. Serve: Remove the cheese dip from the grill and either serve in the cast iron or into a serving dish. Sprinkle with extra cheese and salt, if desired for extra texture and flavor. The dip will be thin right off the grill, but as it cools, the dip will thicken. Dip the pita bread in the beer cheese dip and enjoy!