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Smoked Cheeseburger Dip

Smoked Cheeseburger Dip

Creamy, smoky, and loaded with classic cheeseburger flavor, this dip from Bear Mountain ambassador Brian Gerwig is made for the Big Game! Cooking it low and slow on the smoker gives it a depth you just can’t get from the oven—rich beef, melty cheese, and a bold hickory smoke finish. Serve it hot with chips, pretzels, or toasted buns and watch it disappear.

Prep

15 minutes

Cook time

1 hour

Serves

8–10

Steps

  1. In a cast iron skillet, cook the ground beef over medium heat until about 80% cooked.
  2. Preheat your smoker to 350°F using Bear Mountain BBQ Hickory Pellets.
  3. Add the diced onion, garlic, and burger seasoning to the beef. Stir and continue cooking until the beef is fully cooked and the onions are softened.
  4. Add the Velveeta and cheddar cheese to the skillet. Allow the cheese to begin melting, then transfer the cast iron pan to the smoker.
  5. Smoke for 45 minutes, stirring every 15 minutes, until the dip is melted, smooth, and bubbly. Add beer or milk as needed to reach your desired consistency.
  6. Remove from the smoker, top with pickle de Gallo, and serve hot.

Ingredients:

  • Bear Mountain BBQ Hickory Pellets
  • 2 lb. ground beef
  • 1 onion, diced
  • 4 garlic cloves, minced
  • 1 TBSP burger seasoning or rub (Montana Knife Company Smoky Savory Basecamp Rub or similar)
  • 2 lb. Velveeta cheese, cubed
  • 8 oz cheddar cheese, shredded
  • ½ can beer (or milk, to thin as needed)
  • Pickle de Gallo, for topping

watch recipe video

Smoked Cheeseburger Dip

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