Beer Cheese Dip

Mellissa Sevigny


  • loaf pumpernickle bread, or 10 mini loaves
  • 2 Cups  shredded sharp Cheddar cheese
  • 8 Ounces  cream cheese, softened
  • 1/2 Cup  mayonnaise
  • 1/2 Teaspoon  garlic powder
  • 1/2 Teaspoon  onion powder
  • 1 Teaspoon  Worcestershire sauce
  • 1/4 Cup  beer

This dip first made an appearance in the 1940's down south in Kentucky. People say it was created by someone at Johnny Allman's Restaurant, although some beg to differ. No matter where it was invented, we can't get enough of it, especially our version that we serve in a pumpernickel loaf. 


Slice the top fourth of the bread off and hollow out the loaf. Cube the removed bread and set aside. Combine the Cheddar cheese, cream cheese, mayonnaise, garlic powder, and onion powder in a food processor and blend until smooth.  In a small sauce pan, combine the beer and Worcestershire sauce and heat lightly. Add the Cheddar cheese spread and stir until melted. Pour into the bread bowl and serve with raw vegetables and the cubed bread. 


Special thanks to Mellissa Sevigny of I Breathe I'm Hungry for helping us test this recipe. 


Calories per serving:

462 calories

Dietary restrictions:

Low Carb Sugar Conscious, Low Potassium, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free

Daily value:



  • Fat 34g 53%
  • Carbs 21g 7%
  • Saturated 14g 71%
  • Fiber 2g 6%
  • Trans 1g
  • Sugars 3g
  • Monounsaturated 6g
  • Polyunsaturated 2g
  • Protein 17g 35%
  • Cholesterol 79mg 26%
  • Sodium 665mg 28%
  • Calcium 404mg 40%
  • Magnesium 33mg 8%
  • Potassium 145mg 4%
  • Iron 2mg 9%
  • Zinc 2mg 15%
  • Phosphorus 314mg 45%
  • Vitamin A 211µg 23%
  • Vitamin C 0mg 0%
  • Thiamin (B1) 0mg 12%
  • Riboflavin (B2) 0mg 20%
  • Niacin (B3) 2mg 11%
  • Vitamin B6 0mg 4%
  • Folic Acid (B9) 48µg 12%
  • Vitamin B12 0µg 8%
  • Vitamin D 0µg 0%
  • Vitamin E 1mg 3%
  • Vitamin K 4µg 5%
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