This cheesy dip gets a touch of smoky flavor, then gets topped off with a fresh black bean salsa. Just add tortilla chips and you have the perfect game day snack.

Total Time: 30 minutes 
Servings: 8-12


Beer Cheese Dip:

  • 1 lb. Cherry Smoking Blocks
  • 1 12 oz. Beer
  • 1 cup Cheddar Cheese, shredded
  • 12 oz. Cream Cheese
  • ½ cup Bell Peppers, diced
  • 1 Tbsp. Sour Cream, for garnish

Black Bean Salsa:

  • ½ cup cooked Black Beans, drained
  • ½ cup Cherry Tomatoes, halved
  • ½ cup Corn Kernels
  • 4 Tbsp. Cilantro, finely chopped
  • 4 Tbsp. Green Onion, finely chopped

Chef's Tip

Use whatever type of beer you like to make this recipe your own


  1. Combine all of the ingredients for the black bean salsa in a bowl, and set aside.
  2. Preheat a charcoal grill and allow the coals to develop. Add the smoking blocks.
  3. Place a cast iron skillet on the stove and bring the beer to a boil. Let it reduce by half.
  4. Whisk in the cream cheese and continue whisking until smooth.
  5. Add the cheddar cheese and bell peppers, stir to combine.
  6. Place the skillet on the grill and close the lid. Make sure the blocks are emitting plenty of smoke, add more if needed.
  7. Smoke the cheese dip for 10 minutes, and remove when bubbling.
  8. Top with the black bean salsa and sour cream. Serve with tortilla chips for dipping.

    *Keep a spray bottle of water handy in case of flare-ups.

Used in this recipe:

Cherry Smoking Blocks