Cheese Bombs with Beer Cheese Dip

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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!
Author: Show Me the Yummy
Beer Cheese Dip:
  • 8 oz cream cheese, softened
  • 8 oz shredded cheddar cheese
  • 8 oz shredded pepper jack cheese
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon dijon mustard
  • 1 clove garlic, pressed
  • ¼ teaspoon salt
  • A few dashes hot sauce, optional
  • 1 (12 oz) bottle beer, I used Sierra Nevada Oktoberfest
  • Chives for garnishing, optional
Cheese Bombs:
  • 1 (16 oz) tube refrigerated biscuit dough
  • 1 (8 oz) block mozzarella cheese, cut into eight even cubes
  • 2 tablespoons unsalted butter, melted
Beer Cheese Dip:
  1. Combine all ingredients into a medium sized saucepan.
  2. Whisk regularly over low – medium/low heat until the cheese is hot and melty.
  3. Be careful to not get your heat too high, or your cheese may bubble up.
  4. Serve immediately (it will start to thicken as it cools).
Cheese Bombs:
  1. Preheat oven to 400 degrees and line a baking sheet with parchment paper/silicone mat.
  2. Take one of the refrigerated biscuits (you should have 8) and flatten it out slightly.
  3. Place 1 cube of cheese in the center and pull the biscuit dough over the cheese.
  5. Repeat with remaining biscuits/cheese.
  6. Bake for 9-10 minutes. Watch carefully in the last minute that the tops don’t get too brown.
  7. Immediately brush with melted butter, let cool slightly, then serve immediately with the beer cheese dip!