Beer and Three Cheese Dip
Beer and Three Cheese Dip – Beer combines with cheddar, cream cheese, and Romano in this luscious dip. Serve in a hollowed bread bowl with lots of dippers.
You know I like all kinds of foods and beverages, but the one thing I just never developed a taste for is beer. Just don’t like it. I’ll take a glass of wine occasionally, but beer…no, thanks.
However, I do like beer, ale, lagers, and stouts in recipes. I have a wonderful recipe for a Beef and Stout Pie that will make your mouth water. Then there’s this cake which is literally soaked in Guinness. In both, the taste is complemented and heightened by the addition of alcohol. It’s the same with this beer and cheese dip.
I used lager as the alcoholic accent for this Beer and Three Cheese Dip, adding cheddar, cream cheese, and Romano for the cheese and a little Dijon and Worcestershire sauce for good measure. The process is almost identical to the making of cheese fondue. The alcohol is heated and the cheese whisked in bit by bit until melted.
You can serve this dip with anything from crackers to bagel chips to cocktail sausages. I even like it with apple slices and grapes. But my favorite thing to dip is the cubes of the bread removed to make the bowl. Serve this at your next get-together with friends and reap the compliments!
How to Make Beer and Three Cheese Dip
Prepare the bread bowl. Cut into the bread round on an angle, creating a bowl shape. Remove some of the interior of the loaf, leaving at least one inch around the edges and at the bottom. Cut the bread removed into one-inch cubes. Set aside to serve as dippers later.
Heat the beer in a medium saucepan over medium heat.
When the beer is just beginning to bubble, start adding the grated cheddar cheese a small handful at a time. Whisk after each addition until the cheese is completely melted. Add the cream cheese a few pieces at a time, again whisking after each addition until melted.
Whisk in the Romano cheese, mustard, Worcestershire sauce, and garlic powder. Pour the warm dip into the bread bowl and serve with the reserved bread cubes. May also be served with tortilla chips.
🧾 More Recipes You’ll Like
Questions? I’m happy to help!
If you have more questions about the recipe, or if you’ve made it and would like to leave a comment, scroll down to leave your thoughts, questions, and/or rating!
Thanks so much for stopping by!
Want to save this recipe?
Enter your email below and get it sent straight to your inbox.
Beer Cheese Dip in a Bread Bowl
Ingredients
- 1 bread round Rye, pumpernickel, or whole wheat
- 1 cup beer I recommend Samuel Adams Boston Lager
- 8 ounces sharp cheddar cheese grated
- 8 ounces cream cheese cubed
- ¼ cup grated Romano cheese
- ½ teaspoon Dijon mustard
- ½ teaspoon Worcestershire sauce
- Dash garlic powder
Instructions
- Start by preparing the bread. Cut into the top of the bread round on an angle creating a bowl shape. Remove some of the interior of the loaf leaving at least one-inch around the edges and in the bottom.
- Cut the bread removed into one-inch cubes. Set aside.
- Heat the beer in a medium saucepan over medium heat.
- When the beer is just beginning to bubble, start adding the grated cheddar cheese a small handful at a time. Whisk after each addition until the cheese is completely melted.
- Add the cream cheese a few pieces at a time, again whisking after each addition until melted.
- Whisk in the Romano cheese, mustard, Worcestershire sauce, and garlic powder.
- Pour the warm dip into the bread bowl and serve with the reserved bread cubes.
Notes
Nutrition Information
Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your healthcare provider or a registered dietitian if precise nutrition calculations are needed for health reasons.
can the cheese be prepared a day ahead & then reheated & put into bread?
Yes, it can! I’d suggest reheating it at 50% power in 1-2 minute increments in the microwave. Stir after each 1-2 minute increment until heated through.
Being from Wisconsin, I can’t turn away from the combo of beer and cheese! Plus serving it in a bread bowl is just perfect.
Love the combination of cheeses and I know firsthand just how terrific beer is combined with warm cheese; this sounds fantastic and NEEDS to make an appearance at my next party!
I love the idea of this appetizer, but admit that I’ve never made one. Now that I’ve got your recipe, I’ll definitely have to make it. What a great use for bread, cheese, and beer – 3 of my favorite ingredients. Unlike you, I love beer for drinking and will have to make sure to bring 2 bottles up from the basement fridge when I made this – one for the dip bowl and one for me:)
So, we are talking “bread, beer & cheese”….. Sounds like a perfect football watching appetizer! Or one of those “I just hit the door, I am starving, and I want it now!” things.
Miss P
Absolutely salivating at this recipe Lana – wowzer! This is definitely a crowd pleaser!
Why thank you, Jane! And it is definitely a crowd pleaser.
Love the luscious cheese dip . I am with Jenni. I would just take a spoon and eat it up. It looks so good.
Thanks so much, Ansh.
I like beer okay, but my question is: why waste time drinking it when I could be cooking and baking with it?! =) I would eat your “dip” like soup. And not be ashamed. Yum, Lana!
Beer cheese soup, huh? That could work!
Now that’s a bread bowl full of comfort food – looks incredibly delicious!
It definitely is, Jeanette. Total comfort food!
Oh, boy, I need to make this for my next gathering! Cheese and bread (with a little booze for good measure) is one of my favortie combos!!
This is always a hit, Liz! Everybody enjoys it.