Cheese Bombs with Beer Cheese Dip

5 from 1 vote

Cheese Bombs with Beer Cheese Dip

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!

Prep Time10 mins

Cook Time10 mins

Total Time20 mins

Course: Snacks

Cuisine: American

Keyword: beer cheese dip, biscuit dough, cheesy

Servings: people (8 cheese bombs)

Calories: 328kcal

Author: Jennifer Debth

Equipment

Ingredients

Beer Cheese Dip

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

Cheese Bombs

1 (16 oz) tube refrigerated biscuit dough
1 (8 oz) block mozzarella cheese cut evenly into 8 cubes
2 tablespoons unsalted butter melted

US Customary - Metric

Instructions

Beer Cheese Dip

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).

Cheese Bombs

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!
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Video

Nutrition