Beer Cheese Dip

Beer Cheese Dip
Staff Writer

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. 

Notes

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

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. 

Nutrition

Calories per serving:

275 kcal

Daily value:

14%

Servings:

10
  • Carbohydrate, by difference 30 g
  • Protein 6 g
  • Total lipid (fat) 15 g
  • Vitamin A, IU 233 IU
  • Vitamin A, RAE 68 µg
  • Vitamin D 7 IU
  • Vitamin K (phylloquinone) 1 µg
  • Ash 1 g
  • Calcium, Ca 83 mg
  • Carotene, beta 4 µg
  • Cholesterol 29 mg
  • Choline, total 6 mg
  • Fatty acids, total monounsaturated 4 g
  • Fatty acids, total polyunsaturated 4 g
  • Fatty acids, total saturated 6 g
  • Fiber, total dietary 1 g
  • Fluoride, F 2 µg
  • Folate, DFE 4 µg
  • Folate, food 4 µg
  • Folate, total 50 µg
  • Iron, Fe 2 mg
  • Lycopene 1 µg
  • Magnesium, Mg 8 mg
  • Niacin 2 mg
  • Phosphorus, P 113 mg
  • Phytosterols 1 mg
  • Potassium, K 153 mg
  • Retinol 68 µg
  • Selenium, Se 2 µg
  • Sodium, Na 581 mg
  • Sugars, total 7 g
  • Water 25 g
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