Beer Cheese Dip

Mellissa Sevigny

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. 

Nutrition

Calories per serving:

462 calories

Dietary restrictions:

Low Carb Sugar Conscious, Low Potassium

Daily value:

23%

Servings:

10
  • Fat 344g 529%
  • Carbs 208g 69%
  • Saturated 141g 706%
  • Fiber 16g 63%
  • Trans 6g
  • Sugars 32g
  • Monounsaturated 63g
  • Polyunsaturated 16g
  • Protein 173g 345%
  • Cholesterol 792mg 264%
  • Sodium 6,648mg 277%
  • Calcium 4,041mg 404%
  • Magnesium 331mg 83%
  • Potassium 1,453mg 42%
  • Iron 15mg 86%
  • Zinc 23mg 151%
  • Phosphorus 3,141mg 449%
  • Vitamin A 2,114µg 235%
  • Vitamin C 2mg 3%
  • Thiamin (B1) 2mg 119%
  • Riboflavin (B2) 3mg 200%
  • Niacin (B3) 22mg 112%
  • Vitamin B6 1mg 40%
  • Folic Acid (B9) 483µg 121%
  • Vitamin B12 5µg 81%
  • Vitamin D 4µg 1%
  • Vitamin E 5mg 26%
  • Vitamin K 40µg 50%
Have a question about nutritional data? Let us know.
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