Reviewed: Feb. 4, 2013

Neeeds a bit more garlic and a shot of Frank's or two, but quite delicious and the ideal dip for fried jalapeno's

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Reviewer:

Chuck

Cooking Level: Intermediate

Home Town: North Saint Paul, Minnesota, USA

Living In: Menomonee Falls, Wisconsin, USA

Reviewed: Jan. 8, 2013

Perfect, wouldn't change a thing. It's like anything, you have to use good ingredients to get a good finished product; make sure the beer you use is one you would drink. We made a party of supper last night and served this with a big salad, and to dip; kielbasa slices, large,homemade croutons, soft pretzels, and fries. I think I'm cooking up some macaroni and thowing it in the oven with the remaining dip for a delicious mac and cheese tonight.

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Reviewer:

forever_donna

Cooking Level: Expert

Home Town: Falls Creek, Pennsylvania, USA

Living In: Parkersburg, West Virginia, USA

Reviewed: Jan. 4, 2013

I brought this to a Holiday party, and EVERYONE asked for the recipe.

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Reviewer:

amandapaukune

Reviewed: Jan. 1, 2013

I can't decide if I liked this or not. Both my boyfriend and I were sort of "meh" about it. Was missing something....but I'm not sure what. Just seemed sort of bland. Definitely would use garlic powder next time (as others have suggested) as it was salty enough with all of the cheese. Might try again but play around with seasoning.

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Reviewer:

KARAKISS

Cooking Level: Intermediate

Home Town: Pittsburgh, Pennsylvania, USA

Reviewed: Aug. 13, 2012

This was really good. I made this for a St. Patrick's Day party and put the dip in a mini crock pot. Did not use the bread bowl and used Guinness for the beer. I really liked dipping with potato chips :)

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Reviewer:

arich01

Cooking Level: Intermediate

Living In: Panama City, Florida, USA

Reviewed: May 6, 2012

i completely butchered this recipe in all honesty, but though perhaps my review would help others in the same boat as me. i chose to use the slow cooker so i wouldn't have to be prepping the dip while people were already at my house. as i was putting everything in the crock pot, i had a sudden panic attack that it wouldn't reach the temperature for the alcohol to cook off, and kids would be eating it....so i chose not to put the beer in. i decided to add a brick of velveeta because after putting in the other cheeses, there wasn't very much in the crock pot. all said and done, it was a good dip. it got hard and difficult to dip very quickly. while i like the bread bowl concept, i think i would have been better keeping it in the crock pot and serving from there so it didn't congeal so quickly. however i appreciate this recipe for being a yummy cheese dip that isn't to spicy for the kids! thanks!

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Reviewer:

BECCAP

Cooking Level: Intermediate

Home Town: Warminster, Pennsylvania, USA

Living In: Pipersville, Pennsylvania, USA

Reviewed: Apr. 20, 2012

The taste was great, although the cheese set up too quickly after taking it out of the sauce pan. I'm not sure that has anything to do with the recipe, though. I might be more of a fan to use this as a fondue dip, where it would stay on the heat constantly. Thanks for sharing!!

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Reviewer:

Blaireli

Cooking Level: Expert

Home Town: Grove City, Ohio, USA

Living In: Marengo, Ohio, USA

Reviewed: Mar. 31, 2012

Great dip - had to heat it thoroughly, and used a whole bottle of beer - it helped keep it from getting hard later on. Added a few things - chopped scallions, used real garlic (grated), and a little spicy mustard. Came out great!

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Reviewer:

greencoconut17

Reviewed: Feb. 11, 2012

Excellent dip! Used Mad River Brewing Co. Double IPA and sharp cheddar. Super yummy!

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Reviewer:

Juju

Reviewed: Jan. 10, 2012

Delicious! I used monterrey jack cheese instead of the mozzarella, and it added a nice kick! Also, the cream stout I used added some acidity. Great with soft pretzels!

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