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Beer Cheese Dip II

Beer Cheese Dip II

  • Prep

  • Ready In


Fashion a round loaf of your favorite type of bread into a bowl, and fill it with this smooth, cheesy beer dip. You'll go back for bite after bite!

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 32 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 145 kcal
  • 7%
  • Fat:
  • 10 g
  • 15%
  • Carbs:
  • 7.9g
  • 3%
  • Protein:
  • 5.7 g
  • 11%
  • Cholesterol:
  • 30 mg
  • 10%
  • Sodium:
  • 225 mg
  • 9%

Based on a 2,000 calorie diet


  1. Place cream cheese, Cheddar cheese, garlic powder and beer in a large bowl. Using an electric mixer, blend until smooth.
  2. Remove and reserve top of round bread. Hollow out the loaf, reserving removed bread pieces.
  3. Spoon cream cheese mixture into the hollowed loaf. Replace bread top between servings. Use the reserved removed bread pieces for dipping.
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Great dip recipe! I cut it in half and instead of shredded cheddar cheese I used Velveeta which gave it a smooth creamy taste. All you have to do is pop it in the microwave and stir it occasionally. I also tossed in a bit of grated Parmesan for a little flair. This stuff is oh so good. I served it with "Easy Beer Bread Mix" from this site - a definite keeper!


I love this recipe!!! I have made it on many occasions with a few alterations, and people devour it! I am always asked for the recipe, and people beg me to make it for parties. I usually add more beer and garlic, and since this thins the consistency, I'll throw in a handful of shredded Romano cheese to thicken it back up. Blue cheese is also a great add-in for a twist on the taste. IF you have any leftovers (if I don't use a bread bowl I can sometimes scrape some up), try adding a couple of spoonfuls to mashed potatoes for a new side dish. Absolutely delicious!


Although I'm sure this makes for a great appetizer, this went great with our chili dinner!! I used a loaf of french bread (buttered and broiled for a few min to make "crusty" bread). Also, I could tell this was going to make ALOT so I reduced the cream cheese to (1) 8oz pkg, used 8oz velveeta instead of cheddar (keeping it creamy) and no garlic powder. If you melt in the microwave and stir every minute until heated through and melted, it turns out great and clean-up is minimal (and you can dip RIGHT from the bowl). Also prevents burning or any other possible disasters. I still have a little leftover, so I guess I'll have to get more bread!!