These chili cheese hotdogs on the griddle are made with an incredible beer cheese! If you want a fantastic backyard cookout recipe to make on your flat top grill, then try these easy chili cheese dogs!
The beer cheese dip is similar to the cheese fondue that you would get at The Melting Pot… with a garlic-y, cheese flavor with just a hint of beer… I highly suggest you have some soft pretzel bites on hand to dip also!
Start by making a rue in a saucepan on the griddle by combining 1 tablespoon of butter and 1 tablespoon of flour. Whisk that together and let it cook a few minutes, then add 1 tablespoon of minced garlic.
Let the garlic become fragrant, and then add 1/2 cup of heavy cream or half and half (we used half and half because that’s what we already had in the fridge). Then add a splash of soy sauce, a splash of Worcestershire sauce, and about 1 teaspoon of ground mustard.
Cook that down just a bit and then add in 3 cups of freshly shredded cheese. We used a mixture of medium and sharp cheddar and a bit of pepper jack. Let that cheese melt until you get a consistency you like, stirring often. If you need your beer cheese dip to be thicker, then add more cheese. If you want it to be thinner, then add more beer or heavy cream. We actually added in another cup of shredded cheddar (so 4 cups total).
When the cheese is almost done, add a bit of oil to your griddle and then cook your hot dots on the flat top until they’re heated through and the skin gets a little crispy.
Serve the beer cheese dip immediately to avoid it clumping up… if you need to, you can also reheat it so that it remelts again.
Hope you enjoy this easy chili cheese dog recipe on the Pit Boss, Blackstone, or Camp Chef flat top grill! And happy Memorial Day!
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