Beer Cheese Dip

Staff Writer
Beer Cheese Dip
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. 

10
Servings
356
Calories Per Serving
Deliver Ingredients

Notes

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

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. 

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.

Nutritional Facts

Total Fat
26g
39%
Sugar
3g
N/A
Saturated Fat
10g
52%
Cholesterol
53mg
18%
Protein
11g
22%
Carbs
20g
7%
Vitamin A
142µg
16%
Vitamin B12
0.3µg
4.3%
Vitamin C
0.2mg
0.3%
Vitamin D
0.3µg
0.1%
Vitamin E
0.3mg
1.6%
Vitamin K
3µg
4%
Calcium
227mg
23%
Fiber
2g
6%
Folate (food)
34µg
N/A
Folate equivalent (total)
47µg
12%
Folic acid
8µg
N/A
Iron
2mg
8%
Magnesium
26mg
7%
Monounsaturated
6g
N/A
Niacin (B3)
2mg
11%
Phosphorus
190mg
27%
Polyunsaturated
7g
N/A
Potassium
126mg
4%
Riboflavin (B2)
0.2mg
13.3%
Sodium
496mg
21%
Thiamin (B1)
0.2mg
11.5%
Trans
0.3g
N/A
Zinc
1mg
9%

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