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. 

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

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. 

Nutritional Facts

Total Fat
13g
19%
Sugar
7g
8%
Saturated Fat
5g
21%
Cholesterol
22mg
7%
Carbohydrate, by difference
29g
22%
Protein
5g
11%
Vitamin A, RAE
41µg
6%
Calcium, Ca
86mg
9%
Choline, total
4mg
1%
Fiber, total dietary
1g
4%
Fluoride, F
3µg
0%
Folate, total
48µg
12%
Iron, Fe
1mg
6%
Magnesium, Mg
9mg
3%
Niacin
2mg
14%
Phosphorus, P
112mg
16%
Selenium, Se
2µg
4%
Sodium, Na
490mg
33%
Water
29g
1%

Cheese Dip Shopping Tip

Stocking up on no-cook items like cheese, nuts, olives, crackers, and dips will cut down on prep time and help ensure you have enough food for any unexpected guests.

Cheese Dip Cooking Tip

Balance the amount of dishes prepared ahead and those put together last minute – serve cold dishes made in advance as well as items straight from the stove.