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. 


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. 


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


Calories per serving:

355 calories

Dietary restrictions:

Sugar Conscious, Low Potassium, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Pork Free

Daily value:



  • Fat 26g 39%
  • Carbs 20g 7%
  • Saturated 9g 45%
  • Fiber 2g 6%
  • Trans 0g
  • Sugars 3g
  • Monounsaturated 4g
  • Polyunsaturated 1g
  • Protein 11g 22%
  • Cholesterol 53mg 18%
  • Sodium 496mg 21%
  • Calcium 227mg 23%
  • Magnesium 26mg 7%
  • Potassium 125mg 4%
  • Iron 2mg 8%
  • Zinc 1mg 9%
  • Phosphorus 190mg 27%
  • Vitamin A 142µg 16%
  • Vitamin C 0mg 0%
  • Thiamin (B1) 0mg 11%
  • Riboflavin (B2) 0mg 13%
  • Niacin (B3) 2mg 11%
  • Vitamin B6 0mg 3%
  • Folic Acid (B9) 41µg 10%
  • Vitamin B12 0µg 4%
  • Vitamin D 0µg 0%
  • Vitamin E 0mg 2%
  • Vitamin K 3µg 4%
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