- 1 (1 pound) loaf round pumpernikel rye bread
- 1 (8 ounce) package shredded Cheddar cheese
- 1 (8 ounce) package shredded mozzarella cheese
- 1 (8 ounce) package cream cheese, softened
- 1 cup beer
- 1 teaspoon garlic salt
- Cut a large hole in the top of the loaf of bread to form a bowl; set onto a serving platter.
- Melt the cream cheese in a large saucepan over medium heat; stir in the Cheddar cheese, mozzarella cheese, beer, and garlic salt; heat, stirring continually, until all the cheese is melted; pour the hot cheese mixture into the bread bowl.
04/17/2018
recipepes.com
Cheese Dip with Beer, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
