These Cheese Bombs with Beer Cheese Dip are a great, easy game day snack! Pillsbury biscuits are stuffed with cheese and paired with a beer cheese sauce!
1. Teddy’s 2nd birthday was last Sunday. Ugh. I love him so much. 🐶 🎂 Yes, he got to have some of this amazing maple almond butter 🙂
2. Our first wedding anniversary is coming up this Friday! We’re keeping it pretty low key, but I know a fabulous dinner, red wine🍷, and maybe a little champagne will be involved!
3. These Cheese Bombs with Beer Cheese Dip 💣 made their first (and definitely not last) appearance.
Although I’m super excited about reasons #1 & #2, today, we’re talking all about those Cheese Bombs with Beer Cheese Dip.
When Trevor and I made the decision to move to Madison, WI, I knew I wanted one of the first recipes I created here to be cheese and beer related. One of our all-time favorite cheesy dishes are the unbelievably amazing cheese wontons, so I needed to come up with something just as cheesy delicious.
Well…I think this recipe did the trick.
First up. Those cheese bombs.
These are easy, cheesy, delicious packages of yummy goodness. You hear me?
Gooey mozzarella cheese is stuffed into refrigerated biscuit dough and baked to golden perfection. Then, to make them even more heart stopping-ly delicious, they get brushed with just a touch of melted butter.
That’s it! Simple, and man-oh-man, gooey.
Then we have the beer cheese dip.
We’re using three cheeses today: cream cheese, cheddar cheese, and pepper jack cheese. Place the cheeses into a medium sized sauce pan, stir in Worcestershire sauce, dijon, garlic, salt, hot sauce, beer, and then whisk until smoooooooth and creamy. Quick note about the beer: We used a seasonal Oktoberfest, but feel free to use your favorite beer! Just make sure it’s not too flavorful, or it will overpower the other flavors in the dip. 🙂
After the beer cheese dip is hot, melty, and delicious, it may seem a little runny at first, but have no fear, once you remove it from the heat, as the dip starts to cool, it also starts to thicken!
Cheese bombs –> meet beer cheese dip.
These components are great on their own, but holy moly, once they’re paired together…it’s literally like a flavor bomb goes off in your mouth. Get it? Cheese bomb = flavor bomb?
Ok….moving right along, but seriously these are goooooood. The flavor of the beer dip goes so perfectly with the ultra cheesy, buttery, flakey cheese bombs.
And let me tell you, I plan on eating plenty of these cheese bombs with beer cheese dip during, um, ALL of the upcoming football games. I’d suggest you do the same…make these for your next football party and your guests will forget all about the game…they’ll be too busy drooling over these cheese bombs with beer cheese dip! If you want to seriously blow their minds then bring some spicy spinach artichoke dip too and you’ll become the party MVP.
If not, more for you and me! 😉
I mean, beer + cheese…what could be better? 🍻
If you love this ooey-gooey treat, check out these other recipes before you go:
Show me the yummy!
- 1 (8 oz) package cream cheese softened
- 1 (8 oz) package shredded cheddar cheese
- 1 (8 oz) package shredded pepper jack cheese
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- 1 clove garlic pressed
- 1/4 teaspoon salt
- A few dashes hot sauce optional
- 1 (12 oz) bottle beer
- chives for garnishing optional
- 1 (16 oz) tube refrigerated biscuit dough
- 1 (8 oz) block mozzarella cheese cut into eight even cubes
- 2 tablespoons unsalted butter melted
- Combine all ingredients into a medium sized saucepan.
- Whisk regularly over low - medium/low heat until the cheese is hot and melty.
- Be careful to not get your heat too high, or your cheese may bubble up.
- Serve immediately (it will start to thicken as it cools).
- Preheat oven to 400 degrees and line a baking sheet with parchment paper/silicone mat.
- Take one of the refrigerated biscuits (you should have 8) and flatten it out slightly.
- Place 1 cube of cheese in the center and pull the biscuit dough over the cheese.
- MAKE SURE THE SEAL IS COMPLETELY SEALED.
- Repeat with remaining biscuits/cheese.
- Bake for 9-10 minutes. Watch carefully in the last minute that the tops don't get too brown.
- Immediately brush with melted butter, let cool slightly, then serve immediately with the beer cheese dip!