“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!” - by Ali
Ingredients
Adjust Servings
Original recipe yields 24 servings
Directions
- Cut a thin slice off the top of bread loaf; hollow out a bowl in the loaf. Slice the removed bread into small pieces and assemble around the bread bowl on a platter.
- Melt the butter in a saucepan over medium-low heat. Add the cheese food, cream cheese, horseradish, mustard, and garlic salt to the melted butter and stir to combine. Slowly add the beer while stirring until you reach your desired consistency. Continue heating and stirring until all the cheese has melted, 10 to 15 minutes. Pour the mixture into the bread bowl while hot to serve.
Nutrition
Amount Per Serving (24 total)
- Calories
- 167 cal
- 8%
- Fat
- 13 g
- 20%
- Carbs
- 4 g
- 1%
Based on a 2,000 calorie diet
Share It
Reviews (2)
Rate This Recipe
"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 solidif..." See moreies 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. "
Similar Recipes
<
previous recipe:
>
next recipe:
×
Want More?
Just swipe to see more like this.
