Ingredients

The following ingredients have 4 Servings
  • 1 bread round (Rye, pumpernickel, or whole wheat)
  • 1 cup beer (I recommend Samuel Adams Boston Lager)
  • 8 oz. sharp cheddar cheese (grated)
  • 8 oz. cream cheese (cubed)
  • 1/4 cup grated Romano cheese
  • 1/2 tsp. Dijon mustard
  • 1/2 tsp. Worcestershire sauce
  • Dash garlic powder

Instruction

  • Start 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.
  • Cut the bread removed into one-inch cubes. Set aside.
  • Heat the beer in a medium saucepan over medium heat.
  • When 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.
  • Add the cream cheese a few pieces at a time, again whisking after each addition until melted.
  • Whisk in the Romano cheese, mustard, Worcestershire sauce, and garlic powder.
  • Pour the warm dip into the bread bowl and serve with the reserved bread cubes.