Beer Cheese Dip Recipe

Jan 09, 2013 @ 9:20 PM
Posted by Anne Dolce, Editor

Nutrition

Cal/Serving: 330
Daily Value: 16%
Servings: 10

Vegetarian, Sugar-Conscious

Fat	22g	33%
Saturated	11g	54%
Trans	0g	0%
Carbs	22g	7%
Fiber	2g	7%
Sugars	4g	0%
Protein	12g	24%
Cholesterol	53mg	18%
Sodium	527mg	22%
Calcium	267mg	27%
Magnesium	28mg	7%
Potassium	144mg	4%
Iron	2mg	9%
Zinc	1mg	9%
Vitamin A	570IU	11%
Vitamin C	0mg	0%
Thiamin (B1)	0mg	13%
Riboflavin (B2)	0mg	14%
Niacin (B3)	2mg	12%
Vitamin B6	0mg	3%
Folic Acid (B9)	40µg	10%
Vitamin B12	0µg	5%
Vitamin D	0µg	0%
Vitamin E	1mg	5%
Vitamin K	6µg	8%
Fatty acids, total monounsaturated	6g	0%
Fatty acids, total polyunsaturated	3g	0%

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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.

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.