Beer Cheese Dip

Ingredients

  • 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. 

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. 

Notes

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

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