Thursday, March 6, 2014

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Recipe Revisited: Beer Cheese Dip

I am in the middle of studying for my graduate school comprehensive exam. I started this journey of going back to school to become a marriage and family therapist back in 2010 and it's hard to believe that I am two months shy of graduation. The only thing standing in my way is taking and passing this exam. I'm working on cases, timing myself, and studying intensely with one of school friends (future colleague!). I am ready for this test to be done with so that I can give my brain a rest for a little bit. I am already thinking of going to Disney to celebrate passing this exam (I will pass it. I will pass it. I will pass it.).

Because it has been too quiet on here, I am sharing a recipe that also dates back to 2010. I remember when I first made this Beer Cheese Dip and how much I loved the recipe. This has become my go-to appetizer recipe and I make it whenever we have people over. I love the simplicity of ingredients and how quickly it comes together. The last time I made it, I made half of the recipe and that was enough for eight people to snack on before the real meal.

Beer Cheese Dip
Source: Jodi Zyvith on 

2 (8 ounce) packages cream cheese, softened
2 (8 ounce) packages shredded Cheddar cheese
1/2 teaspoon garlic powder
1/2 cup beer
1 (1 pound) loaf round bread

Place cream cheese, Cheddar cheese, garlic powder and beer in a large bowl. Using an electric mixer, blend until smooth.

Remove and reserve top of round bread. Hollow out the loaf, reserving removed bread pieces.

Spoon cream cheese mixture into the hollowed loaf. Replace bread top between servings. Use the reserved removed bread pieces for dipping.

Follow me on Facebook and Instagram @thecookierunner! Stephanie

1 comment:

Lauren said...

Beer and cheese? You are speaking my language. This sounds amazing! (My husband is going to thank you so much when I make this!)