Big Green Egg Beer Cheese Dip
A smoky Beer Cheese Dip that is perfect for your next big event.
Ingredients
- 4 tablespoons (60 ml) unsalted butter
- 6 tablespoons (90 ml) all-purpose flour
- 1 cup (240 ml) milk
- 1 beer (we used Yuengling® lager, but any lager or ale will work)
- 2 teaspoons (10 ml) dijon mustard
- 1 teaspoon (5 ml) garlic powder
- 1 teaspoon (5 ml) salt
- 1 teaspoon (5 ml) cayenne pepper
- 6 cups (1440 ml) sharp cheddar cheese
Accessories
convEGGtor
The convEGGtor - Indirect Convection Cooking on the Big Green Egg The Big Green Egg is designed t...
See AccessoryDutch Oven - Cast Iron
Multi-functional, efficient and built to last a lifetime - the traditional cast iron Dutch Oven is a...
See AccessoryInstructions
Step 1
Set the EGG for indirect cooking with the convEGGtor at 400°F/204°C.
Step 2
In the Big Green Egg Dutch Oven - Cast Iron melt the butter and whisk in the flour to create a roux. Take the Dutch Oven off the heat and slowly whisk in milk until smooth.
Step 3
Add the rest of the ingredients into the Dutch Oven - Cast Iron and place on the EGG. Cook 10 minutes or until the cheese is melted and smooth.
Step 4
Serve warm with warm, soft pretzels.
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