Recipe by Ali
"This creamy, tangy beer cheese is best served in a bread bowl during football games. My mom always made it for our family. It is my boyfriend's favorite snack!"
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1 (1 pound) loaf
processed cheese food, cubed
1 (8 ounce) package
cream cheese, softened
prepared yellow mustard
garlic salt, or to taste
1/2 (12 ounce) can
beer, room temperature
I made this last night to take to a bbq. Although I started rye bread, I didn't finish it before leaving, so I served in a whole wheat loaf instead. It is very easy and quick, but it quickly solidifies as it cools, so I think it might be better served in a crockpot or fondue pot. I thought about using my crockpot, but I only had a 1/4 of the Velveeta called for, so I didn't have enough to put in the crockpot. It has a good flavor, but I probably should have put in a little more beer. I was thinking it would be too runny, but it really does thicken up quickly, so probably the more beer the better. Thanks for the recipe.
I have made this several times and every time it is always a hit! I find it gets cold and hard if you serve it as suggested...so I have started serving it in a small crock pot! I have also tried serving with different things...raw veggies, apples and warm soft pretzels.
* Percent Daily Values are based on a 2,000 calorie diet.
Melody's Famous Beer Cheese
Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories from Fat: 117
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