Skillet Beer Cheese Dip
This beer cheese dip with cream cheese, smoked Gouda, Cheddar, and beer is easy to make in your cast iron skillet. It can be made over the campfire, on your camp stove, or on a regular stove.
Equipment
Ingredients
- ⅓ cup beer
- 4 ounces (½ block) full-fat cream cheese cut into cubes
- 1 cup Cheddar cheese shredded
- 1 cup smoked Gouda shredded
- ¼ teaspoon mustard powder
- ⅛ teaspoon cayenne pepper
- Chopped tomatoes and scallions for topping (optional)
- Chips, bread cubes, or pretzels for dipping
Instructions
- Prepare a campfire or camp stove for low heat. You can simply use the edge of the grill grate, away from the hot coals and flames, or set it on your stove on the lowest setting.
- Combine the beer, cream cheese, Cheddar, smoked Gouda, mustard powder, and cayenne in the skillet. Gently warm over low heat, stirring occasionally, until melted and smooth, about 10 minutes.
- Top with tomatoes and scallions, if using, and serve with your favorite dippers.
Video
Notes
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- Double the recipe--This cast iron skillet cheese dip recipe was created for a small 6-inch skillet, which is perfect for feeding 4 to 5 people. To make a big batch, double the amounts and prepare it in a 10-inch skillet.
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- Don't let it get too hot--Melt the cheese over low heat. I can't stress the importance of this enough. Don't try to rush it. Letting the mixture get too hot can cause the cheese to separate and become grainy.
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- Dietary--To make this gluten-free, use gluten-free beer. To make it alcohol-free, use alcohol-free beer.
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- Leftovers and reheating--Store leftover cheese in a sealed container in your cooler or fridge for up to 3 days. Reheat in a skillet over low heat until warmed through.
Nutrition
Serving: 0.25recipeCalories: 308kcalCarbohydrates: 2.1gProtein: 16.3gFat: 27.1gCholesterol: 93mgSodium: 491mgSugar: 0.9g
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