STEP 1.<\/strong> Start with the bread. Cut into the top of the bread round on an angle, working your knife around in a circle to create a bowl shape. Remove some of the interior of the loaf, leaving at least one inch of bread around the edges and across the bottom.<\/p>\nSTEP 2.<\/strong> Cut the bread you removed into one-inch cubes and set them aside. Save the cubes to serve as dippers. <\/p>\n\n
\n
\n
\n
\n
\n
\n
\n
Pro Tip<\/h3>\n Be sure to leave at least one inch all around and in the bottom of the bread bowl. You\u2019ll need that thickness to stand up to the dip without leaking through.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n
\n
\n
\n
\n
STEP 3.<\/strong> Heat the beer in a medium saucepan over medium heat.<\/p>\n<\/div>\n\n
STEP 4.<\/strong> When the beer is just beginning to bubble, start adding the grated cheddar a small handful at a time. Whisk after each addition until the cheese is completely melted before you add the next handful.<\/p>\n<\/div>\n<\/div>\n\n
\n
\n
\n
\n
\n
\n
\n
Pro Tip<\/h3>\n The beer should be barely bubbling, never at a rolling boil, and each handful of cheese needs to disappear completely before the next one goes in. Don\u2019t rush the process. Gentle and patient beats fast every time.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n
\n
\n
\n
\n
STEP 5.<\/strong> Add the cream cheese a few pieces at a time, whisking after each addition until it\u2019s melted and the dip is smooth.STEP 6.<\/strong> Whisk in the Romano cheese, mustard, Worcestershire sauce, and garlic powder.<\/p>\n<\/div>\n\n
STEP 7.<\/strong> Pour the warm dip into the bread bowl and serve right away with the reserved bread cubes.<\/p>\n<\/div>\n<\/div>\n\n
\n
\n
\n
\n
\n
\n
\n
Pro Tip<\/h3>\n Set the bread bowl on the serving platter before you add the dip. The filled bread bowl would be difficult to transfer.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n
\n
\n
\n
\n
\n
\n
\n
\n
\nHave the ingredients measured and ready before you start. <\/strong>Grate the cheddar, cube the cream cheese, measure the Romano, and hollow the bread first. Once the beer is warming, the recipe moves quickly, and you don\u2019t want to be grating cheese with one hand and whisking with the other.<\/li>\nLet the cream cheese come to room temp.<\/strong> Cubed cream cheese straight from the refrigerator melts unevenly and tempts you to raise the heat, which is exactly what you\u2019re trying to avoid. Twenty minutes on the kitchen countertop makes a difference.<\/li>\nIf the dip breaks, you can usually save it.<\/strong> Pull the pan off the heat immediately and whisk hard. If it\u2019s still separated, add a splash of warm beer or milk and keep whisking. A broken dip that\u2019s been caught early will usually come back together.<\/li>\nIf it thickens too much, thin it with warm liquid.<\/strong> A tablespoon of warm beer or milk, whisked in over low heat, will help. Never add cold liquid to a warm cheese dip.<\/li>\nTaste before you serve.<\/strong> Cheddar, Romano, and Worcestershire all add salt and vary by brand. Taste at the end and adjust if needed.<\/li>\nFill the bowl at the last possible moment.<\/strong> The bread starts absorbing the dip immediately. Pouring right before you set it out gives you the longest window before the bottom softens.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n\n
\n
How to Serve<\/h2>\n In addition to the bread cubes you cut to hollow the boule, you\u2019ll want to offer other dippers like crackers, bagel chips, pretzel sticks, tortilla chips, and even cocktail sausages. I like to include a few apple slices and grapes, because the sweetness is a nice counterbalance to all that cheese.<\/p>\n
Raw vegetables are great, too. Celery, carrot sticks, sweet pepper strips, and blanched broccoli are choices that aren\u2019t just more bread. <\/p>\n
This is football food first and foremost. It\u2019s right at home at a tailgate or on a coffee table on a Saturday afternoon, and it goes well with the rest of the lineup, whether that\u2019s sausage stuffed bacon wrapped jalape\u00f1os<\/a> or a pot of my favorite chili<\/a> for people who want something a bit more substantial.<\/p>\nIt\u2019s also a good choice for a holiday open house or a New Year\u2019s party, anywhere people are mingling and grazing.<\/p>\n<\/div>\n<\/div>\n
\n
\n
How to Store<\/h2>\n Store leftover dip in an airtight container in the refrigerator for up to 4 days. It will firm up considerably as it chills, which is normal. Don\u2019t store it in the bread bowl, since the bread will absorb a lot of the dip and become soft. Scrape what\u2019s left into a container instead.<\/p>\n
To reheat, use the microwave at 50 percent power in one-minute increments, stirring after each one until it\u2019s heated through and smooth again. You can also reheat it gently in a saucepan over low heat, whisking, with a splash of warm beer or milk if it needs loosening.<\/p>\n
You can make the dip a day ahead and reheat it the same way. Wait until the day you\u2019re serving to prep the bread and add the warm dip when you\u2019re ready.<\/p>\n
This isn\u2019t suitable for freezing. Cheese dips tend to separate when thawed and the texture never quite comes back.<\/p>\n<\/div>\n<\/div>\n
\n
\n
\n
\n
\n
\n
\n
Questions and Answers: Beer Cheese Dip in a Bread Bowl<\/h2>\n<\/p>\n<\/div>\n<\/div>\n<\/div>\n\n
\n
\n
\n
\nDoes the alcohol cook out of beer cheese dip?<\/strong>How much beer cheese dip does this recipe make?<\/strong>\n
\n
More Dip Recipes You\u2019ll Like<\/h2>\n<\/div>\n<\/div>\n\n
\n
\n
\n
\n
\n
\n
\n
\n
\n
Have a question or thought to share?<\/h3>\n If you have a question about the recipe or if you\u2019ve made it and want to share how it turned out, I would truly enjoy hearing from you. Just scroll down to leave a comment or add your star rating.<\/p>\n
Thank you for stopping by. It means a lot to have you here.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n
\n
\n
Recipe<\/h2>\n\n
\n
<\/div>\n
\n
\n
\n
\n\nStart by preparing the bread. Cut into the top of the bread round on an angle creating a bowl shape. Remove some of the interior of the loaf leaving at least one-inch around the edges and in the bottom.<\/p>\n
1 bread round<\/span><\/p>\n<\/li>\n\nCut the bread removed into one-inch cubes. Set aside.<\/p>\n<\/li>\n
\nHeat the beer in a medium saucepan over medium heat.<\/p>\n
1 cup beer<\/span><\/p>\n<\/li>\n\nWhen the beer is just beginning to bubble, start adding the grated cheddar cheese a small handful at a time. Whisk after each addition until the cheese is completely melted.<\/p>\n
8 ounces sharp cheddar cheese<\/span><\/p>\n<\/li>\n\nAdd the cream cheese a few pieces at a time, again whisking after each addition until melted.<\/p>\n
8 ounces cream cheese<\/span><\/p>\n<\/li>\n\nWhisk in the Romano cheese, mustard, Worcestershire sauce, and garlic powder.<\/p>\n
\u00bc cup grated Romano cheese, <\/span>\u00bd teaspoon Dijon mustard, <\/span>\u00bd teaspoon Worcestershire sauce, <\/span>dash garlic powder<\/span><\/p>\n<\/li>\n\nPour the warm dip into the bread bowl and serve with the reserved bread cubes.<\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n
\n
Nutrition calculation is for 1 serving (1\/4 cup) of the dip only. No bread or dippers are included.<\/span><\/p>\n\nUse a lager for the best flavor. Samuel Adams Boston Lager is my recommendation.<\/li>\n Grate the cheddar from a block. Pre-shredded cheese is coated with anti-caking starch that keeps it from melting smoothly and is the most common cause of a grainy dip.<\/li>\n Keep the beer at a bare bubble, never a boil, and let each handful of cheese melt completely before adding the next.<\/li>\n Too much heat or too much cheese at once will break the dip. If the dip separates, pull it off the heat and whisk hard to restore the texture.<\/li>\n Leave at least a one-inch wall of bread around the sides and bottom of the bowl so it doesn\u2019t soften through and collapse.<\/li>\n Set the bread bowl on the serving platter before filling it, and pour the dip in just before serving.<\/li>\n Rye, pumpernickel, or whole wheat rounds hold up better than white bread and their flavor suits the beer.<\/li>\n Also good with crackers, bagel chips, pretzels, tortilla chips, apple slices, and raw vegetables.<\/li>\n Refrigerate leftovers up to 4 days. Reheat in the microwave at 50 percent power in one to two minute increments, stirring after each. Freezing is not recommended.<\/li>\n The alcohol does not fully cook off during the brief heating. Use non-alcoholic beer or broth if that\u2019s a concern.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n
Calories <\/span>240<\/span>kcal<\/span><\/span>Carbohydrates <\/span>4<\/span>g<\/span><\/span>
![\"A](\"https:\/\/www.lanascooking.com\/wp-content\/uploads\/2016\/02\/beer-cheese-dip-2026-pin2-150x150.jpg\")
<\/div>\n![\"A](\"https:\/\/www.lanascooking.com\/wp-content\/uploads\/2016\/02\/beer-cheese-dip-2026-pin1-150x150.jpg\")
<\/div>\n![\"Round](\"https:\/\/www.lanascooking.com\/wp-content\/uploads\/2016\/02\/beer-cheese-dip-1200-feature-2026.jpg\")
<\/div>\n