Last updated on December 17th, 2019 at 06:49 pm
This cheesy, creamy Beer Cheese Dip Tear Apart Bread Bowl is a crowd-pleasing appetizer that your guests will love! Made with gooey cheese, spiked with your favorite beer, and served in an edible bowl!
So I know you will LOVE this Beer Dip in a baked, tear apart bread bowl.
Hey everyone! This is Meghan from the blog Fox and Briar. I’m stopping by Take Two Tapas today to share this Beer Cheese Dip Tear Apart Bread Bowl with you!
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Beer Cheese in a Bread Bowl
Just look at the ooey, gooey cheese 😍. This beer cheese dip is the same dip I used with my Soft Beer Pretzels – I just doubled it because MORE DIP is always a good thing.
And I wanted enough dip to fill the bread bowl. I mean, what is better than a cheesy bread dip?
Just take me to the Creamy Beer Dip in a Tear Apart Bread Bowl Recipe!
If you’d rather skip my (very helpful, I think) tips and tricks, essential cooking info, and similar recipe ideas – and get straight to this delicious easy Creamy Beer Cheese Dip Tear Apart Bread Bowl recipe – simply scroll to the bottom of the page where you can find the printable recipe card.
Why do they call it Beer cheese?
Beer cheese is a type of cheese spread that has added beer and spices to smooth out the texture and add some different flavors and spice layers. I make a Mexican Cheese Dip that is kicked up with some Southwest seasoning and a Mexican lager served with shortcut pretzel bites!
What is beer cheese made of?
The base of the beer cheese dip recipe is cheese and beer of course. But what specific type of cheese? Here are the beer cheese ingredients.
- cream cheese
- mozzarella cheese
- cheddar cheese
- spices and seasonings
What kind of beer should you use for making beer cheese?
You can use any beer that you like to drink! A “hoppy” beer like Dogfish Head will add some bite to it. An IPA like Sierra Nevada Torpedo Extra will add some zip to it for sure. If you are looking to accentuate the richness, I would go with a stout like Guinness or a Red Ale like Boulder Beer Co.
Easy Beer Cheese Dip
Make this cheesy dip for game day, New Year’s Eve, or anytime you want to serve a fun party appetizer. And I hope you all have a Happy New Year! Thanks to Jennifer for letting me visit her blog today!
Is beer cheese served hot or cold?
In Kentucky, it is traditionally served cold, but in this gooey, cheesy bread bowl, it is hot and melty!
Can you make the bread bowl dip ahead of time?
I wouldn’t recommend it. The cheese dip will separate!
How long does beer cheese last?
If you make just the dip portion and not put it in the bread bowl, it will last 3-4 days in the refrigerator. Once it is baked in the bowl it won’t last longer than a few hours.
Does Beer Cheese need to be refrigerated?
Yes, once the dip is made, it should be refrigerated until ready to bake.
Can I use other cheeses besides Mozzarella and cheddar?
You can use whatever cheese you like!
What goes good with beer cheese?
Because of the richness of the beer dip, I would go with crusty bread, sturdy crackers, pretzels, and veggies like broccoli and cauliflower!
Beer Cheese Dip Recipes
This Beer Cheese Dip is fun because the bread is sliced to make it easy to tear and dip. You could also serve it with additional slices of bread and crackers for more dippabilities.
One thing to note is that the Beer Cheese Dip Tear Apart Bread Bowl is like a delicious cheese volcano, so when people start tearing away at the sides of the bread bowl it WILL start to spill over.
How exciting is this for a bread bowl appetizer!?!?! I suggest serving it in something with edges to catch the cheesy dip. OR just have people dip other slices of bread into the bowl and don’t start tearing away the sides until most of the dip is gone (which won’t take long – this Beer Cheese Dip will disappear before your eyes!).
Other beer recipes to try
Other Cheesy Dip recipes to try!
- Mexican Beer Cheese Dip
- Sauerkraut Cheddar Cheese Dip
- Pepperoni Pizza Dip
- Hot Brown Skillet Dip
- Chile Relleno Dip
- Loaded Potato Skin Dip
- Chicken Bacon Ranch Dip
- Poblano Popper Dip
- Frito Pie Dip
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How to make a Beer Cheese Dip Bread Bowl
- 1 round bread boule (round loaf of rustic bread)
For Beer Cheese Dip
- 8 ounces cream cheese (softened)
- 1 1/2 cups grated white cheddar
- 1 1/4 cups grated mozzarella (divided)
- 1/2 cup beer (I used a lager)
- 2 teaspoons garlic powder
- a few dashes hot sauce (more or less to taste)
- 1 tablespoon chopped parsley (optional, for garnish)
- Preheat Oven to 350 degrees
- Cut a circle in the top of the bread leaving about 1 inch around the edge. Remove the top and tear out the inside of the bread to make room for the dip, leaving about 1-inch wall around the middle and bottom.
- Cut slices around the edge of the bread about 1.5 inches apart. Slice about 3/4 of the way, but not all the way through the bottom. This will make pull apart pieces for people to tear off and dip.
Make the beer cheese dip
- In a medium bowl, stir cream cheese until smooth. Add the grated cheddar cheese and 1 cup of the grated mozzarella, stir to combine.
- Add the garlic powder, beer and hot sauce, stir until completely mixed.
- Pour into the prepared bread bowl and sprinkle the remaining ¼ cup of mozzarella on top. Replace top of the bread.
- Bake for 20-25 minutes or until cheese is melted and bread is golden.
- Garnish with chopped parsley if desired and serve with additional slices of bread and/or crackers for dipping.
- Serve in a dish with edges to catch any of the cheese dips that might spill out.
When people start tearing away at the sides of the bread bowl it will start to spill out. I suggest serving it in something with edges to catch the cheesy dip, or just have people dip other slices of bread into the bowl and don’t start tearing away the sides until most of the dip is gone.
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Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 263 Total Fat: 21g Saturated Fat: 12g Trans Fat: 0g Unsaturated Fat: 7g Cholesterol: 65mg Sodium: 370mg Carbohydrates: 6g Net Carbohydrates: 0g Fiber: 0g Sugar: 2g Sugar Alcohols: 0g Protein: 11g
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