Apparently beer & cheese have been on my mind lately. I saw a post by @swampmuse on threads of some cheesy beer bread and it looked awesome. She was cool enough to share her recipe. That got me thinking about beer cheese dip because of the shared ingredients. I was in a cooking mood last night. I’ll definitely be making the bread again, and the cheese dip would be great for pretzels… so maybe new years or a cold October night?

They were good together. I wonder if beer cheese bread in beer cheese dip is meta, or merely going hard?

I hardly drink any more, and the big bird was out of Yuengling bottle six packs & only had Straub Amber can 15 packs… so, I ended up with 2 big-ass 24 oz. cans of Yuengling Traditional Lager.

Cheesy Beer Bread (recipe by @swampmuse) 🧀🍺🍞

Ingredients:

• 3 cups of flour
• 1 cup of shredded cheese
• 2 Tablespoons of sugar
• 1 Tablespoon of baking powder
• Pinch of salt
• Parsley to desired taste
• 1 can of beer (12 oz. or 1½ cups)
• 3 tablespoons of melted butter
• 3 tablespoons of melted butter for the top later.

Instructions:

1. Preheat oven to 350°F.
2. Mix all ingredients gently.
3. Bake for 45-50 minutes.
4. Brush additional melted butter on top @ 35 minutes.

Notes: I’m a dumbass, I left all the butter for the end when I should have mixed it in. Next time! I may have went heavy on my pinch of salt, too. I did brush all the butter on at 35 minutes, & it went for another 15 minutes, & was perfect. I think I will also sprinkle some additional shredded cheese on the top at the 35 min. mark… because, I mean… why not?

This would be great with a hearty soup. Broccoli Cheese Soup, Potato Soup, Chili, or Nine Can Vegetable Soup perhaps? Or a nice meatloaf. (Or a crazy meatloaf.)

My 10 year old said he “thought it was going to be gross because it looked all bumpy” but was an immediate fan upon tasting.

Thank you so much to @swampmuse for the original post, the inspiration, and the recipe!

Beer Cheese Dip 🍺🧀

I had this on my mind, looked at a bunch or recipes online, and just winged it.

Ingredients:

• 1 16 oz. block of Velveeta
• 1 8 oz. block of cream cheese
• 1 cup beer
• 1 cup shredded sharp cheddar
• 1 cup shredded Gouda
• ground mustard to taste
• white pepper to taste
• yellow mustard to taste

Instructions:

1. Cube up the Velveeta & cream cheese, put it in a crock pot on high.
2. Toss on the mustard powder & white pepper to taste, add a dollop of yellow mustard.
3. Stir it every 10 min. or so until it’s melty.
4. Add in the beer, stir.
5. Add in the shredded cheese, stir.
6. Stir.
7. Be incredibly patient.
8. Stir.

Notes: It takes longer than you think & looks weird until it hits that “just right” point. This is probably a different time estimate for every appliance. You could obviously do this in a sauce pan or double boiler if that’s what you’ve got. The mustard is an emulsifier and helps with smoothness. I picked white pepper over garlic or hot sauce as other recipes noted. I also skipped Worcestershire sauce as some recommended as it can contain anchovies, and weirdly anchovies can trigger shellfish allergies. Dropping some jalapeño or poblano from the garden into this also would have been pretty killer.

If I ever make pretzel bites again, this is a must.

Overall, these recipes are just a guide, and you can go all anarchy on them. What kind of beer do you like to cook with? What kind of cheese or spices would you add or swap out for? And, what would you dip in it? Would you did the cheesy beer bread in the beer cheese dip? Got any recommendations on either recipe?

🍻🧀🍺🍞🍻

While you’re making or eating these, consider rocking out to these playlists…

• Beer🍻
• Pabst Blue Ribbon 🥇
• FOOD!

I was jamming out to this one.