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Beer Cheese Dip




Source of Recipe


web - allrecipes.com


Recipe Link: http://allrecipes.com

List of Ingredients




1 (1 pound) loaf rye bread
1 tablespoon butter
2 pounds Velveeta, cubed
1 (8 ounce) package cream cheese, softened
3 tablespoons prepared horseradish
1 tablespoon prepared yellow mustard
1 tablespoon garlic salt, or to taste
1/2 (12 ounce) can beer, room temperature

Recipe



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.

Serve with French bread, assorted crackers, pretzels, soft pretzels, apples, etc.

Helpful Comments:

"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 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. "

"I find it gets cold and hard if you serve it as suggested... so I have started serving it in a small crock pot!"