Beer Cheese Dip Recipe
Daily Value: 16%
|Folic Acid (B9)||40µg||10%|
|Fatty acids, total monounsaturated||6g||0%|
|Fatty acids, total polyunsaturated||3g||0%|
Exclusive from The Daily Meal
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.
- 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
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 DetailsServings: 10
Notes and Substitutions:
Special thanks to Mellissa Sevigny of I Breathe I'm Hungry for helping us test this recipe.