Beer Cheese Bread Bowl

This delicious Beer Cheese Bread Bowl is the perfect quick and creamy appetizer for any gathering. With a hot, melty cheese filling and a crispy, Parmesan-coated bread bowl, it’s both fun and flavorful. You can easily swap in your favorite cheeses or use whatever you have on hand, making this recipe as flexible as it is tasty!

Recipe Ingredients:

Bread Bowl:

• 1 crusty bread round
• 2 tablespoons olive oil
• 1 clove garlic, pressed
• 1 teaspoon red pepper flakes
• 1/2 cup shredded Parmesan

Beer Cheese:

• 1/4 cup (4 tablespoons) salted butter
• 1 large yellow onion, sliced thin
• 2 cloves garlic, minced
• 1 teaspoon red pepper flakes
• 1/4 cup all-purpose flour
• 1 cup milk
• 6 ounces light beer
• 2 heaping tablespoons grainy mustard
• 1 cup grated Cheddar
• 1/2 cup grated fontina cheese
• 1/2 cup grated mozzarella

For Dipping:

• Pretzel rods
• 2 large carrots, cut into sticks
• 4 stalks celery, cut into sticks

How To Make Beer Cheese Bread Bowl?

1. Preheat the Oven: Preheat to 375°F / 190°C.
2. Prepare the Bread Bowl: Remove the top quarter of the bread round and cut it into cubes. Hollow out the interior of the bread, leaving a sturdy shell. Cube the removed bread.
3. Make the Oil Mixture: In a small bowl, mix 2 tbsp olive oil, 1 pressed garlic clove, and 1 tsp red pepper flakes.
4. Brush the Bread: Coat the inside and outside of the bread bowl with the oil mixture.
5. Add Parmesan & Toast: Sprinkle 1/2 cup Parmesan inside the bread bowl. Toss the bread cubes in remaining oil and arrange everything on a baking sheet.
6. Bake Bread: Bake for 15-18 minutes until the bread is crisp.
7. Start the Beer Cheese: In a large saucepan, melt 1/4 cup butter over medium heat.
8. Cook Aromatics: Add sliced onion, minced garlic, and 1 tsp red pepper flakes. Cook for 8-10 minutes until onions are golden.
9. Make the Roux: Sprinkle 1/4 cup flour over the mixture and stir until combined.
10. Add Liquids: Gradually whisk in 1 cup milk and 6 oz light beer, ensuring a smooth consistency.
11. Incorporate Cheese & Mustard: Add 2 heaping tbsp grainy mustard, 1 cup grated Cheddar, 1/2 cup fontina, and 1/2 cup mozzarella. Stir until the cheese sauce is smooth and creamy.
12. Serve: Pour the hot beer cheese into the crispy bread bowl. Arrange the bread cubes, pretzel rods, carrot sticks, and celery sticks for dipping.

Recipe Tips:

• Choose the Right Bread: Use a sturdy, crusty bread round to avoid the bread bowl becoming soggy. Sourdough or a hearty rustic loaf works best.
• Cook Onions Slowly: When sautéing the onions, keep the heat medium-low to bring out their natural sweetness without burning them. This adds depth to the beer cheese flavor.
• Whisk While Adding Liquid: Gradually add milk and beer while whisking continuously to avoid lumps in the cheese sauce. A smooth sauce makes all the difference!
• Melt Cheese Slowly: Reduce heat to low when adding cheese to prevent it from becoming grainy. Stir constantly until smooth and creamy.
• Crisp Up the Bread Bowl: For an extra-crispy bread bowl, brush with a little more olive oil and bake for a few extra minutes until golden. The crispy shell will hold up better with the warm cheese filling.

How To Store & Reheat Leftovers?

• Refrigerate: Let the leftover Beer Cheese Bread Bowl cool to room temperature first. Then, transfer the cheese sauce to an airtight container and store the bread bowl and dipping items separately. Refrigerate for up to 3 days.
• Reheat: Pour the cheese sauce into a microwave-safe bowl. Heat on medium power in 30-second intervals, stirring between each interval until warm. Avoid microwaving the bread bowl as it may become soggy.

Nutrition Facts

• Calories:415
• Total Fat:30 g
• Saturated Fat:16 g
• Carbohydrates:17 g
• Dietary Fiber:2 g
• Sugar:5 g
• Protein:18 g
• Cholesterol:75 mg
• Sodium:659 mg

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