Big Green Egg Beer Cheese Dip

Course Appetizer: Dips


  • 4 tbsp unsalted butter
  • 6 tbsp all-purpose flour
  • 1 cup milk
  • 1 beer we used Yuengling® lager, but any lager or ale will work
  • 2 Tsp dijon mustard
  • 1 tsp garlic powder
  • 1 tsp salt
  • 1 tsp cayenne pepper
  • 6 cups sharp cheddar cheese


  • Set the EGG for indirect cooking with the convEGGtor at 400°F/204ºC.
  • In the Big Green Egg Dutch Oven 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.
  • Add the rest of the ingredients into the Dutch oven and place on the EGG. Cook 10 minutes or until the cheese is melted and smooth.
  • Serve warm with warm, soft pretzels.