Beer and three cheeses make this dip exceptionally delicious.
Prep Time 10 minutesminutes
Cook Time 10 minutesminutes
Total Time 20 minutesminutes
Servings 2cups
Ingredients
1bread roundRye, pumpernickel, or whole wheat
1cupbeerI recommend Samuel Adams Boston Lager
8ouncessharp cheddar cheesegrated
8ouncescream cheesecubed
¼cupgrated Romano cheese
½teaspoonDijon mustard
½teaspoonWorcestershire 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
This dip is also delicious served with tortilla chips.