Cincinnati Beer-Cheese Dip
Submitted by grower6
Tangy beer cheese dip with sharp cheddar, roquefort, and a kick of Tabasco. Served in a hollowed rye bread bowl, this no-cook Cincinnati classic is ready in 15 minutes.
YIELD
4 servingsPREP
15 minCOOK
20 minREADY
15 minStraight out of Cincinnati’s tailgate playbook, this beer cheese dip is the kind of recipe that empties the bowl before the second quarter.
Sharp cheddar and a hit of roquefort get whipped together with warm beer, garlic, Worcestershire, and just enough hot sauce to keep things interesting.
No stove required. Just an electric mixer and about 15 minutes.
Hollow out a round loaf of rye, pile the dip inside, and tear the scooped-out bread into chunks for dunking. It’s messy, it’s indulgent, and it disappears fast.
Chef Tips
- Let the cheese and margarine soften fully at room temperature before mixing. Cold cheese will leave lumps.
- Warm the beer slightly so it blends smoothly into the cheese. Pour it in gradually and stop when the consistency feels right for dipping.
- Swap roquefort for any strong blue cheese you like. Gorgonzola works well here too.
- Make it a day ahead. The flavors sharpen overnight in the fridge.
Ingredients
Directions
Mix cheese, margarine, onion, garlic, worcestershire and Tabasco with electric mixer, gradually add beer until good consistency for dipping bread chunks.
Refrigerate. Make serving bowl by hollowing out center of rye bread, leaving a 1inch thick shell.
Tear bread into chunks for dipping.
Pour dip into the bread shell.
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