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 bread cubes removed from to make the bowl. Serve this at your next get-together with friends and reap the compliments!
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. Click To Tweet
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 in 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.
Enjoy!
More Dip Recipes on Never Enough Thyme:
Beer Cheese Dip Recipes from Other Bloggers:
- Pub Style Beer Cheese Dip from Tidy Mom
- Bacon Beer Cheese Dip from Foodie Crush
- Beer Cheese Dip from I Am Baker
- Buffalo Chicken Beer Cheese Dip from The Beeroness
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Beer Cheese Dip in a Bread Bowl
Beer and three cheeses make this dip exceptionally delicious.
Ingredients
- Rye, pumpernickel, or whole wheat bread round
- 1 cup beer (recommend: Samuel Adams Boston Lager)
- 8 oz. sharp cheddar cheese, grated
- 8 oz. cream cheese, cubed
- 1/4 cup grated Romano cheese
- 1/2 tsp. Dijon mustard
- 1/2 tsp. Worcestershire sauce
- Dash garlic powder
Instructions
- Prepare the bread. Cut into the 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. May also be served with tortilla chips.
Notes
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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.
Now that’s a bread bowl full of comfort food – looks incredibly delicious!
It definitely is, Jeanette. Total comfort food!
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!
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.
Absolutely salivating at this recipe Lana – wowzer! This is definitely a crowd pleaser!
Why thank you, Jane! And it is definitely a crowd pleaser.
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
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:)
I m with Ansh and why have I never thought to add rum? I m verklempt! Sounds so good I m scrounging for some thighs in about 2 seconds. Not kidding.
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!
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.