Cheesy Garlic Beer Bread Dip
This has got to be right up there on the list of what you make for Christmas snacks! Perfectly creamy and cheesy and everyone will dig in! So make sure you have enough!
I have recently started experimenting with way smaller balls and making double layers of these little balls! So it actualy looks more like a wreath than a big blob like I had it in the beginning!
This dip, has all the amazing flavours of a garlic bread, but in a dip! You can serve it up for the next rugby game or weekend get togethers around the BBQ!
This dip is a game changer!
Its easy to make! Mix the ingredients, make your beer bread and pop in to the oven!
It’s a Cheesy Garlicky perfection! For this dip to be the best it can be, use fresh garlic! You just cant beat it!
Need to make it even better - roast you garlic and thank me later!
INGREDIENTS NEEDED
225 g Cream Cheese
1/4 Cup Sour Cream
1/2 Cup Grated Parmesan Cheese
1/2 Cup Grated Mozzarella Cheese
5 Large Roasted Garlic Cloves ( use to your preference)
Parsley for Garnish
Salt and Pepper
Some Helpful Tips
Use Full Fat Cream cheese - it add to the flavour and creaminess
Use a mixer to add air to your mixture, it creams the ingredients and creates a nice and fluffy texture - much easier to scoop up!
Try adding some of your own flavours - here a few of my suggestions
- 1/2 cup frozen spinach - or finely chopped fresh
- 1/2 Cup sliced jalapenos
- 1/2 teaspoon Smoked Paprika
Beer Bread with Cheesy Dip
1 Packet Beer Bread Baking Mix of your choice ( I used Oregano Garlic Sage and Rosemary)
225 g Cream Cheese
1/4 Cup Sour Cream
1/2 Cup Grated Parmesan Cheese
1/2 Cup Grated Mozzarella Cheese (Feel free to swop these out for any other cheese)
Salt and Pepper to taste
Preheat your oven to 200 C and toss your garlic with some olive oil and roast.
Smash them up finely with a fork.
In your mixer combine Cream Cheese and Sour Cream, and cream . Add your Cheese, Garlic , Salt and Pepper and any one of the extras or all, depending on what you prefer! Mix it all up! And taste it, you have to!
Make the Beer Bread as per instructions on the packet and form into little balls. The mixture is sticky, so keep dusting your hands in flour, I do recommend making smaller balls than the picture! I have also started using two beer bread baking mixes to make a double layer of small balls, so you end up with a wreath!
Cover your baking tin/sheet in baking paper and place your Beer Bread balls on this into a circle, leaving a hole in the middle, roughly 10 cm diameter. ( I use the cream cheese container to guide me here!
Add your Cheesy mixture to the middle of your dough ball ring and bake for 30 minutes!
Add your Parsley as a garnish to the top and pull your little balls off and dip into the cheesy mixture!
LEFTOVERS…
If you have any leftovers the bread will only store for a day or two, warm it up in the oven if you need it a little fresher! The dip will last 4 days in the fridge!