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 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. I made this recipe for our February Progressive Eats event with the theme “Boozy Cooking.” Be sure to scroll all the way to the bottom of this post to read more about Progressive Eats and to find links to all the other February boozy recipes.
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.
What I was up to…
- One year ago: Creole Black Eyed Pea Soup
- Two years ago: Biscuit Pudding
- Three years ago: 1957 Brownies
- Four years ago: Grilled Endive Salad
- Five years ago: Tomatoes Provencal
- Six years ago: Bacon Cheddar Biscuits
- Seven years ago: Slow Cooked Oatmeal
Welcome to Progressive Eats, our virtual version of a Progressive Dinner Party. This month’s theme is Boozy Cooking and is hosted by Megan Myers, who blogs at Stetted. For our Boozy Cooking dinner, we all created recipes using beer, wine, or spirits.
If you’re unfamiliar with the concept, a progressive dinner involves going from house to house, enjoying a different course at each location. With Progressive Eats, a theme is chosen each month, members share recipes suitable for a delicious meal or party, and you can hop from blog to blog to check them out.
We have a core group of 12 bloggers, but we will always need substitutes and if there is enough interest would consider additional groups. To see our upcoming themes and how you can participate, please check out the schedule at Creative Culinary or contact Barb for more information.
February’s Boozy Cooking recipes from the Progressive Eats bloggers:
- Carbonnade Beef and Beer Stew from Mother Would Know
- One Hour Ham and White Bean Soup from Miss in the Kitchen
- Rum Jerk Chicken from Stetted
- Peruvian Pisco Roast Chicken from The Heritage Cook
- Red Wine and Pork Pasta Sauce from Food Hunter’s Guide
- Sous Vide Chinese Drunken Wine Chicken from Jeanette’s Healthy Living
- Guiness Chocolate Cupcakes with Irish Whiskey Frosting from Creative Culinary
- Irish Cream Pots de Creme from That Skinny Chick Can Bake
- Chocolate Peanut Butter Porter Ice Cream Sauce from Pastry Chef Online