Beer Cheese Bread Bowl
This cheesy, creamy beer cheese dip tear apart bread bowl is a crowd pleasing appetizer that your guests will love!
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Servings: 8 servings
Ingredients
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
Instructions
- 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.
Notes
- Use something to catch any dip that might spill out of the bowl like a baking sheet.
- You can experiment with the cheeses and different beers for other flavor options.
- Try it in a crockpot and serve the dippers on the side.
Nutrition
Serving: 1 | Calories: 263kcal | Carbohydrates: 6g | Protein: 11g | Fat: 21g | Saturated Fat: 12g | Polyunsaturated Fat: 7g | Cholesterol: 65mg | Sodium: 370mg | Sugar: 2g
