- Place medium cast-iron skillet on grill preheated to medium heat. Add butter and melt. Stir in onion, garlic and salt; cook until onion is softened, about 2 min. Slowly pour in beer; bring to simmer and reduce liquid to about 1 cup (250 mL).
- Meanwhile, toss Brie and cream cheese with flour; add to skillet by handfuls, stirring to ensure each addition is melted before adding the next. Cheese should melt but not boil. Move skillet to indirect heat, if required, to avoid overheating. Garnish with parsley and smoked paprika. Serve immediately with grilled garlic bread.
Tip: Use leftover beer cheese dip as a sauce on grilled chicken or steak. Or toss with pasta or spread in sandwiches.