This is a great recipe to take along to any party. It is flavorful and fun to eat.
You will need:An 8oz. package of cream cheese
An 8oz. container of cheddar cheese spread. (Don’t cheap out on this ingredient. I am aware that some dollar stores sell a container of cheese spread called Cheddar. Is is not real cheese. You want something that has real cheddar cheese in it and has a good bite to it. Get sharp cheddar if available. White or yellow, it doesn’t matter.)
8oz beer, I like Yuengling or Sam Adams Lager, but it just needs to be a beer that you enjoy the taste of. You can use Non-Alcoholic beer as a substitute, but seriously, where’s the fun in that?
A Round loaf of artisan type bread. I personally like sourdough with this recipe, but a hearty pumpernickel is also very good.
Directions:
It is best if the cheeses are at room temperature. You can also pop them in the microwave for 10-15 seconds to soften them up further, but you don’t want them too soft or the dip will be sloppy. Put the cheeses in a food processor an pulse a few times to distribute around the container and start to combine. Then turn the food processor on (low if you have that setting) and slowly pour the beer in until it is all combined and creamy smooth.
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Next, take you loaf of round bread and hollow out the middle, be careful not to break through the bottom crust or your dip will run everywhere. You are essentially making a bread bowl. Take the center that you removed from your loaf and cut it into 1 inch by 1 inch cubes.
The next step you don’t want to do until you are ready to serve. Place the bread bowl on a serving tray. Fill the well in the bread with the beer cheese dip. Arrange the cubed bread around the loaf for dipping. Once the cubes are gone (and that probably won’t take long), people can tear off chunks of the loaf for dipping. If you want this to last a while and feed a lot of people, consider doubling the dip recipe and getting a second loaf of the same bread and cutting it all in cubes. Then you can refill the original loaf and have plenty of dipping cubes. If you are going to a party and want to take this along, I recommend taking the bread and the dip in separate containers and combining once you arrive at the party or the bread might begin to absorb the liquid from the dip and get soggy. An alternative serving method would be to find a bowl that will fit inside your hollowed out loaf and fill the bowl so that the dip and bread don’t touch, but it isn’t as cute in my opinion.
Left-over suggestions: The left-over beer cheese dip and soggy bread can be turned into a hearty beer cheese soup!