Roasted Garlic, Beer and Cheese Dip

The hoppy notes in the Weissbier cheese blend perfectly with the garlic and beer to create a addictive dip that’s perfect with crackers, bread or even just a spoon.


  • 2 large heads of garlic
  • 2 tbs olive oil
  • 8 oz cream cheese
  • 1 1/2 cup Castello Weissbier cheese, plus an additional 1/4 cup for top
  • 1 cup 400 Pound Monkey
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1 tbs cornstarch (this keeps the cheese from separating)
  • 1/4 cup chopped green onions


  1. Preheat oven to 425.
  2. Cut the top tip of each head garlic off. As long as you expose most of the cloves, it will work fine. Place them in a piece of tin foil. Drizzle with olive oil and seal the foil. Roast in the oven for 30 minutes. Poke with a knife to make sure the coves are mushy and soft.
  3. Wait until these are cool! You’ll end up popping the cloves out mostly with your fingers and hot oil is no funsies.
  4. Reduce oven temp to 350.
  5. In a stand mixer or bowl with a hand mixer, add the cream cheese, 1 1/2 cups of delicious cheese, beer, salt, pepper and corn starch. Mix thoroughly. I mixed it all on high for about two minutes. This will leave some large pieces of garlic, but some of it will also combine with the other ingredients.
  6. Add to a baking dish, top with the remaining cheese. Bake it in the preheated oven until it is bubbly. If you want it browned on top, bake it for 20 minutes and then broil for 5 minutes. Make sure the dish you’re cooking in is broil friendly.
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