Recipe by JODI ZYVITH
"Fashion a round loaf of your favorite type of bread into a bowl, and fill it with this smooth, cheesy beer dip. You'll go back for bite after bite!"
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2 (8 ounce) packages
cream cheese, softened
2 (8 ounce) packages
shredded Cheddar cheese
1 (1 pound) loaf
Great dip recipe! I cut it in half and instead of shredded cheddar cheese I used Velveeta which gave it a smooth creamy taste. All you have to do is pop it in the microwave and stir it occasionally. I also tossed in a bit of grated Parmesan for a little flair. This stuff is oh so good. I served it with "Easy Beer Bread Mix" from this site - a definite keeper!
We threw away the whole thing. This recipe will be forever banned in my household.
I love this recipe!!! I have made it on many occasions with a few alterations, and people devour it! I am always asked for the recipe, and people beg me to make it for parties. I usually add more beer and garlic, and since this thins the consistency, I'll throw in a handful of shredded Romano cheese to thicken it back up. Blue cheese is also a great add-in for a twist on the taste. IF you have any leftovers (if I don't use a bread bowl I can sometimes scrape some up), try adding a couple of spoonfuls to mashed potatoes for a new side dish. Absolutely delicious!
Although I'm sure this makes for a great appetizer, this went great with our chili dinner!! I used a loaf of french bread (buttered and broiled for a few min to make "crusty" bread). Also, I could tell this was going to make ALOT so I reduced the cream cheese to (1) 8oz pkg, used 8oz velveeta instead of cheddar (keeping it creamy) and no garlic powder. If you melt in the microwave and stir every minute until heated through and melted, it turns out great and clean-up is minimal (and you can dip RIGHT from the bowl). Also prevents burning or any other possible disasters. I still have a little leftover, so I guess I'll have to get more bread!!
This was wonderful! I took this to a party, and there were absolutely none leftover! I made a couple of changes to it though. I added quite a bit more garlic and some Italian seasoning, and instead of just mixing it all together, I melted it all together. Everyone loved it, and I will definitly make this again.
This recipe was very easy. I just dumped all the ingredients in my food processor and "pulsed" until it was the right consistancy. I added quite a bit more garlic than what was called for and a dash of "Italian seasoning" - it turned out fantastic. I also used a "beer bread" recipe from Allrecipes submitted by Jodi Regan for my serving loaf--easy! I love it.
Very easy to make!! Didn't have enough kick, so I added a generous amount of cayenne pepper along with some Texas Pete. Made it excellent!! To make a little creamier, add extra beer after taking out of the fridge and before serving.
This is delicious!! I followed other reviewers' suggestions, and added green onion and italian seasonings. I LOVED the taste, but didn't like the consistency. (Too stiff for a bread bowl, and the cheddar cheese made it too lumpy. GREAT as a dip for pretzels, though!!) So - again - I followed another reviewer's suggestion to melt the ingredients. PERFECT! I put it in a cheddar/garlic bread bowl, and it got rave reviews. Thanks for sharing!
* Percent Daily Values are based on a 2,000 calorie diet.
Beer Cheese Dip II
Serving Size: 1/32 of a recipe
Servings Per Recipe: 32
Amount Per Serving
Calories from Fat: 90
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