1. First, make the bread bowl. Cut around the outer side of the bread round, leaving a 1 inch border around the edge. Remove the top and the center of the bread from the round (now you have your bowl!) and cut the removed bread or rip it into large pieces. Place the hollowed out bread bowl on a large baking sheet and scatter the cut bread pieces in an even layer around it.
2. Preheat the oven to 375 and set aside while you make the dip.
3. To a large saucepan set over medium heat, add the butter and melt. Once melted, add the spices and flour and stir to combine. Slowly pour milk into the pan and stir well each time to avoid lumps. Repeat with the beer.
4. Stir in the cheeses and mustard and stir until melted and smooth.
5. Pour into bread bowl, top with additional cheese (if desired) and bake until bread pieces are golden and crunchy and dip is bubbly, about 10 minutes.
6. Carefully remove from heat and serve with celery sticks, baby carrots etc.
Shop Ingredients
Directions
1. First, make the bread bowl. Cut around the outer side of the bread round, leaving a 1 inch border around the edge. Remove the top and the center of the bread from the round (now you have your bowl!) and cut the removed bread or rip it into large pieces. Place the hollowed out bread bowl on a large baking sheet and scatter the cut bread pieces in an even layer around it.
2. Preheat the oven to 375 and set aside while you make the dip.
3. To a large saucepan set over medium heat, add the butter and melt. Once melted, add the spices and flour and stir to combine. Slowly pour milk into the pan and stir well each time to avoid lumps. Repeat with the beer.
4. Stir in the cheeses and mustard and stir until melted and smooth.
5. Pour into bread bowl, top with additional cheese (if desired) and bake until bread pieces are golden and crunchy and dip is bubbly, about 10 minutes.
6. Carefully remove from heat and serve with celery sticks, baby carrots etc.