Smoked Beer Cheese with Bacon Pinwheel Dippers!

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: ricotta cheese

Greek yogurt reduces calories while maintaining creaminess

sharp cheddar cheese

🥗Healthier: medium cheddar cheese

💰Cheaper: processed cheese

Medium cheddar is lower in fat, while processed cheese is less expensive.

bacon

🥗Healthier: turkey bacon

💰Cheaper: ham

Turkey bacon is lower in fat, while ham is a more affordable option.

Start with 2 pounds of slab bacon from Strip District Meats in Pittsburgh.

Season one side of the bacon with Meat Church's Holy Cow barbecue rub.

Roll the bacon onto itself and secure with a toothpick.

Place the wrapped bacon on a wire rack over a baking sheet to catch grease.

Add a light dusting of Holy Cow rub on top of the bacon.

Preheat the smoker to 375 degrees Fahrenheit.

Smoke the bacon for about 30 minutes or until desired doneness.

In a saucepan, melt 2 tablespoons of butter completely.

Whisk in 3/4 cup of flour to create a roux.

Slowly add 3/4 cup of milk while stirring continuously to avoid burning.

Add between 1/2 to 3/4 of a bottle of Hofbra Oktoberfest beer gradually while mixing.

Incorporate 1 teaspoon of dijon mustard into the mixture.

Add 1/4 teaspoon of garlic powder, 1/4 teaspoon of salt, and 1/8 teaspoon of cayenne, whisking to combine.

Gradually add 3 cups of shredded extra sharp cheddar cheese, one handful at a time, mixing until melted.

Check the consistency of the cheese dip, adjusting with more beer if needed.

Transfer the beer cheese dip to the smoker for additional flavor.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens