Bacon Beer Cheese Bread Bowl
Description
Make a fabulous dip in a bread bowl for your next gathering or Super Bowl party. Serve the dip with toasted Italian bread, pretzels and/or broccoli.
Ingredients
1 large Italian bread loaf
8 oz. cream cheese, at room temperature
8 oz. lager or favorite beer, plus 1 T., divided
1 T. whole grain mustard
1 t. Worcestershire sauce
1 T. cornstarch
8 oz. Swiss cheese, shredded
8 oz. sharp Cheddar cheese, shredded
10 slices bacon, cooked and crumbled
3 cloves garlic
¼ c. chopped mixed herbs (like chives, parsley, and dill)
3 T. olive oil
chopped chives, for garnish
broccoli and/or pretzels to serve, optional
Directions
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Preheat oven to 375 degrees.
Slice off the top of the bread; hollow out the inside of the bread to make a bowl. Reserve the top of the bread for later use.
In a large bowl, whisk together the softened cream cheese and 8 oz. beer, until well-combined. Combine remaining 1 T. beer with 1 T. cornstarch. Add the cornstarch slurry, whole grain mustard, and Worcestershire sauce to the cream cheese mixture; whisk to combine. Fold in the shredded cheeses; fold in the bacon.
Fill the bread bowl with the cheese mixture. Place the bread bowl to a rimmed baking sheet.
Slice the reserved top of the bread that was cut off into thin pieces; place them, crust side up on the baking sheet.
In a small bowl, mix together garlic, herbs, and olive oil. Spoon/brush the herb mixture on the tops of the bread slices.
Bake bread for 5 minutes, or just until cheese is melted; stir. Continue to bake until the cheese begins to brown on top, about 30 minutes. If the bread slices begin to brown too much, cover them with foil as the beer cheese finishes cooking.
Garnish the dip with chopped chives.
Serve warm with the bread slices, broccoli, and/or pretzels.
8 servings.