Beer Cheese Dip Recipe


Nutrition

Cal/Serving: 461
Daily Value: 23%
Servings: 10

Low-Carb
Sugar-Conscious
Fat34g53%
Saturated15g75%
Trans0g0%
Carbs21g7%
Fiber2g7%
Sugars3g0%
Protein18g35%
Cholesterol81mg27%
Sodium648mg27%
Calcium428mg43%
Magnesium34mg8%
Potassium158mg5%
Iron2mg10%
Zinc2mg14%
Phosphorus335mg48%
Vitamin A795IU16%
Vitamin C0mg0%
Thiamin (B1)0mg13%
Riboflavin (B2)0mg18%
Niacin (B3)2mg12%
Vitamin B60mg4%
Folic Acid (B9)44µg11%
Vitamin B120µg8%
Vitamin D0µg0%
Vitamin E0mg1%
Vitamin K4µg5%
Fatty acids, total monounsaturated7g0%
Fatty acids, total polyunsaturated1g0%
Have a question about the nutrition data? Let us know.

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Mellissa Sevigny

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. 

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Ratings2

INGREDIENTS

  • 1 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

DIRECTIONS

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. 

Recipe Details

Servings: 10

Notes and Substitutions:

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



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1 Comments

Nathan Cyphert's picture

Use Extra Sharp Cheddar and sub some vegan cream cheese to make this lactose-free and still delicious!

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