Smoky Grilled Beer Cheese Dip

How to Make Smoky Grilled Beer Cheese Dip

1. 1

   Step 1: Prep the cheese and spice

   Active 10 min

   Finely shred the sharp cheddar cheese and place it in a bowl. Sprinkle the shredded sharp cheddar cheese with the smoked paprika and toss to distribute the spice so it will melt evenly later.

   For this step

   • 12 ozsharp cheddar cheese
   • 1/2 tspsmoked paprika
   
2. 2

   Step 2: Preheat grill and char the scallions

   Active 5 min · Passive 8 min

   Set the grill to medium-high and place a 10–12-inch cast-iron skillet on the grate to preheat until very hot (about 5–8 minutes). Meanwhile, halve the scallions (green onions) lengthwise. Add the unsalted butter to the hot cast-iron skillet and, once melted and foaming, add the scallions (green onions) cut-side down and char until blackened in spots, about 2–3 minutes per side; remove the charred scallions to a plate and reserve.

   For this step

   • 2 tbspunsalted butter
3. 3

   Step 3: Build the beer-thickened base

   Active 10 min · Passive 2 min

   Return the skillet to a lower-heat zone on the grill (medium). Pour the beer (lager or amber) into a small bowl and whisk in the cornstarch until smooth; pour the beer (lager or amber) and cornstarch mixture into the hot skillet and bring to a gentle simmer, stirring to dissolve any browned bits. Whisk in the Dijon mustard, then season with the kosher salt and freshly ground black pepper. Simmer 1–2 minutes until slightly thickened.

   For this step

   • 1/2 cupbeer (lager or amber)
   • 1 tbspcornstarch
   • 1 tbspDijon mustard
   • 3/4 tspkosher salt
   • 1/4 tspfreshly ground black pepper
   
4. 4

   Step 4: Melt in the cheese and finish

   Active 8 min

   Lower the grill heat to maintain a gentle melt. Add the shredded sharp cheddar cheese to the skillet in handfuls, stirring constantly with a heatproof spatula until each addition is fully melted and the sauce is smooth—this should take about 4–6 minutes. Chop half of the reserved charred scallions (green onions) and stir them into the dip; reserve the rest for garnish.
   
5. 5

   Step 5: Serve warm

   Active 2 min

   Taste and adjust seasoning with additional kosher salt or freshly ground black pepper if needed. Transfer the skillet directly to the table (with a trivet) and scatter the remaining chopped charred scallions (green onions) on top. Serve warm for dunking.
   

1. Finely shred the sharp cheddar cheese and place it in a bowl. Sprinkle the shredded sharp cheddar cheese with the smoked paprika and toss to distribute the spice so it will melt evenly later.
2. Set the grill to medium-high and place a 10–12-inch cast-iron skillet on the grate to preheat until very hot (about 5–8 minutes). Meanwhile, halve the scallions (green onions) lengthwise. Add the unsalted butter to the hot cast-iron skillet and, once melted and foaming, add the scallions (green onions) cut-side down and char until blackened in spots, about 2–3 minutes per side; remove the charred scallions to a plate and reserve.
3. Return the skillet to a lower-heat zone on the grill (medium). Pour the beer (lager or amber) into a small bowl and whisk in the cornstarch until smooth; pour the beer (lager or amber) and cornstarch mixture into the hot skillet and bring to a gentle simmer, stirring to dissolve any browned bits. Whisk in the Dijon mustard, then season with the kosher salt and freshly ground black pepper. Simmer 1–2 minutes until slightly thickened.
4. Lower the grill heat to maintain a gentle melt. Add the shredded sharp cheddar cheese to the skillet in handfuls, stirring constantly with a heatproof spatula until each addition is fully melted and the sauce is smooth—this should take about 4–6 minutes. Chop half of the reserved charred scallions (green onions) and stir them into the dip; reserve the rest for garnish.
5. Taste and adjust seasoning with additional kosher salt or freshly ground black pepper if needed. Transfer the skillet directly to the table (with a trivet) and scatter the remaining chopped charred scallions (green onions) on top. Serve warm for dunking.