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Ingredients35 m servings 167 cals
Original recipe yields 24 servings
- 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.
- 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.
Per Serving: 167 calories; 13 g fat; 4 g carbohydrates; 8.3 g protein; 36 mg cholesterol; 637 mg sodium. Full nutrition
ReviewsRead all reviews 2
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 s...