Cheesy Beer Dip


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It’s like fondue, only German, and it’s addictive.

Cheesy Beer Dip in a Bread Bowl

1 round loaf of bread (wheat or rye)
2 cups wheat beer (Hefeweizen)
2 T cornstarch
2 T water
4 cups Gouda, chopped into smallish pieces or grated
2 ounces (50g) cream cheese
2 ounces (50g) blue cheese (I suggest Bavarian Blu)
1 tsp Dijon mustard
1 tsp Worcestershire sauce

Hollow out the loaf of bread, leaving a 1 inch border all around, then tear the interior into good size dipping pieces to serve alongside.

Simmer the beer in a saucepan over medium heat. Stir together the water and cornstarch until there are no lumps, then add the cornstarch to the beer and cook, stirring, until slightly thickened, about 2 minutes. Turn the heat down to low, add the mustard and Worcestershire sauce, then stir the cheeses in 1/2 cup at a time, waiting until one batch is completely melted before adding the next.

Pour the dip into the bread bowl and serve hot.


  • Ralph

    Hey there,

    you can call “Hefeweizen” in English “Wheat Beer”, as I have seen in my job as a bartender here in Germany it is a common used and understood term :)

    And of course I will try this faboulus recipe! Haven’t known it yet!

  • Christina Geyer

    Thanks, Ralph, I will update the recipe with the translation. Hope you enjoy it. I brought it to a neighborhood party and all the locals loved it. :)