This creamy, tangy beer cheese is best served in a bread bowl during football games. My mom always made it for our family. It is my boyfriend's favorite snack!

Ali

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Recipe Summary

prep:
20 mins
cook:
15 mins
total:
35 mins
Servings:
24
Yield:
24 servings
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Cut a thin slice off the top of bread loaf; hollow out a bowl in the loaf. Slice the removed bread into small pieces and assemble around the bread bowl on a platter.

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  • Melt the butter in a saucepan over medium-low heat. Add the cheese food, cream cheese, horseradish, mustard, and garlic salt to the melted butter and stir to combine. Slowly add the beer while stirring until you reach your desired consistency. Continue heating and stirring until all the cheese has melted, 10 to 15 minutes. Pour the mixture into the bread bowl while hot to serve.

Nutrition Facts

167 calories; protein 8.3g 17% DV; carbohydrates 4g 1% DV; fat 13g 20% DV; cholesterol 35.8mg 12% DV; sodium 636.8mg 26% DV. Full Nutrition

Reviews (2)

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Most helpful positive review

Rating: 4 stars
10/12/2008
I made this last night to take to a bbq. Although I started rye bread I didn't finish it before leaving so I served in a whole wheat loaf instead. It is very easy and quick but it quickly solidifies as it cools so I think it might be better served in a crockpot or fondue pot. I thought about using my crockpot but I only had a 1/4 of the Velveeta called for so I didn't have enough to put in the crockpot. It has a good flavor but I probably should have put in a little more beer. I was thinking it would be too runny but it really does thicken up quickly so probably the more beer the better. Thanks for the recipe. Read More
(8)
3 Ratings
  • 5 star values: 1
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
10/12/2008
I made this last night to take to a bbq. Although I started rye bread I didn't finish it before leaving so I served in a whole wheat loaf instead. It is very easy and quick but it quickly solidifies as it cools so I think it might be better served in a crockpot or fondue pot. I thought about using my crockpot but I only had a 1/4 of the Velveeta called for so I didn't have enough to put in the crockpot. It has a good flavor but I probably should have put in a little more beer. I was thinking it would be too runny but it really does thicken up quickly so probably the more beer the better. Thanks for the recipe. Read More
(8)
Rating: 5 stars
03/19/2010
I have made this several times and every time it is always a hit! I find it gets cold and hard if you serve it as suggested...so I have started serving it in a small crock pot! I have also tried serving with different things...raw veggies apples and warm soft pretzels. Read More
(4)