I have made this before and its divine. Its perfect for BBQ’s, football season (which it will soon be here in Australia) or just a relaxed night at home. This is best made the night before as all the flavors gel together overnight. Enjoy, and if you make it let me know what you think!
BEER CHEESE DIP
16 oz Cream Cheese, softened
32 oz Velveeta Cheese, cubed
3 cloves Garlic, minced
2 jars Old English Cheese
18 oz Dark Beer, stirred to remove bubbles (1 1/2 bottles of beer)
2 Loafs of Round Bread (not sliced)
1 Tbsp Parsley for garnish
In a large bowl with an electric mixer, mix cream cheese until smooth.
Add the two jars of Old English Cheese and incorporate with the cream cheese until smooth.
Add 1/2 of the cubed Velveeta Cheese into the cream cheese and mix until smooth.
Blend in the 3 cloves of garlic.
Blend in one bottle of beer.
Add the remaining Velveeta Cheese and blend.
Add in the remaining beer.
With the mixer on medium high, blend the cheese until smooth. Be sure to keep you beaters in the cheese mixture as much as possible to reduce the amount of air in the cheese. This will take about 5 minutes. You can add more beer if your dip is too thick.
To prepare the bread bowl, cut a lid out of one of the loafs of bread and remove.
Scoop out the bread out of the center of the bread to make a “bowl”. Set that bread aside, you will use it to dip. Take care not to tear through the bread or your dip will leak through.
Take the other loaf of bread and cube it into 1″ cubes.
Pour the beer cheese into the bread bowl and arrange the cut up bread around the bowl.
Garnish with parsley
Serve immediately or make up to 3 days in advance. Store leftovers in the fridge.