Ingredients for Beer And Cheese Dip In A Bread Round
- 1 (1 pound) round loaf sourdough bread
- 8 ounces cream cheese, softened
- 1 cup shredded sharp cheddar cheese
- 1 teaspoon garlic powder
- 1/2 cup beer (light or pale ale)
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How to Make Beer And Cheese Dip In A Bread Round
- Preheat oven to 350°F (175°C).
- Carefully cut off the top of a round sourdough loaf to create a bowl shape, leaving about a 1-inch border. Set aside the top.
- Place the bread bowl on a baking sheet.
- Cube the remaining bread from the loaf (and another loaf if desired) into approximately 1-inch pieces.
- In a large bowl, combine 8 ounces cream cheese (softened), 1 cup shredded sharp cheddar cheese, 1 teaspoon garlic powder, and 1/2 cup beer (your favorite light or pale ale works well). Mix until well combined.
- Pour the cheese mixture into the prepared bread bowl.
- Bake for 50 minutes, or until the cheese is melted and bubbly and the bread is golden brown.
- Add the cubed bread pieces to the top of the dip during the last 10 minutes of baking, allowing them to toast and become slightly crispy.
Nutrition Information (Approximate per serving)
Sodium
42 g
Sugar
18g
Fat
95g
Carbs
17g
