Cheese lovers, take note. We've got the perfect recipe for you: Beer Cheese Dip. This simple recipe packs beer cheese and pizza bread all into one skillet for easy dipping. Make this delicious dip for game day, parties, or just as a snack to serve anytime.
Wood Pellet Recommendation
2 Cups Shredded Cheddar Cheese, Divided
1/2 Cup Shredded Gouda Cheese
8 Oz Cream Cheese, Softened
1 1/2 Tbsp Dijon Mustard
2 Tbsp Chives, Chopped
1/4 Cup Beer of your choice, IPA or Pale Ale work best
6 Oz Pizza Dough, 5 pieces (You can substitute for 16 Oz package biscuits)
1 Tsp Louisiana Grills Savory Smokehouse Rub
Egg Wash (1 large egg mix with 1 tsp of milk)
Set your Louisiana grill to 350°F.
In a bowl, mix 1 ½ cups cheddar jack, Gouda cheese, cream cheese, Dijon mustard, Savory Smokehouse Rub, and the beer
Divide the pizza dough into 3-ounce dough balls. Easiest way is cut the dough balls to size, and with a little olive oil on your hands form each cut piece in to rounded dough ball. Use these dough balls to form a ring around the inside edge of the pan.
Egg wash the tops of the dough, then to the center add the cheese mixture. Top this with the remaining ½ cup of cheese.
Place cast iron in your Louisiana Grill uncovered and close the lid. Bake uncovered for 40-45 minutes until the biscuits are browned and the cheese dip is bubbling. Garnish with chives or chopped parsley and serve warm.
Most any cheese will work with this recipe – Mozzarella, provolone, or Havarti are great substitutes for Gouda. Diced red onion or shallots added to the cheese mix give it an even zippier flavor.