Cheese Bombs with Beer Cheese Dip

• 8 ounces, weight Cream Cheese, Softened
• 8 ounces, weight Shredded Cheddar Cheese
• 8 ounces, weight Pepper Jack Cheese
• 1 Tablespoon Worcestershire Sauce
• 1 teaspoon Dijon Mustard
• 1 clove Garlic, Minced Or Pressed
• 1/4 teaspoons Salt
• 4 dashes Hot Sauce, Optional
• 1 pinch Chives For Garnished, Optional
• 12 ounces, fluid Beer, I Used Sierra Nevada Oktoberfest
• 16 ounces, weight Refrigerated Biscuit Dough
• 8 ounces, weight Mozzarella Cheese, Cut Into 8 Even Cubes
• 2 Tablespoons Unsalted Butter, melted

1. For the beer cheese dip: Combine all ingredients into a medium-sized saucepan.
2. Whisk regularly over low to 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).
5. For the cheese bombs (see note): Preheat oven to 400 degrees F and line a baking sheet with parchment paper or silicone mat.
6. Take one of the refrigerated biscuits (you should have 8) and flatten out slightly.
7. Place 1 cube of cheese in the center and pull the biscuit dough over the cheese.
8. Make sure the seal is completely sealed.
9. Repeat with remaining biscuits and cheese.
10. Bake for 910 minutes.
11. Watch carefully in the last minute that the tops dont get too brown.
12. Immediately brush with melted butter, let cool slightly, then serve immediately with the beer cheese dip!
13. Note: Be sure to check out the video on our blog for stuffing instructions.

weight cream cheese, cheddar cheese, weight pepper, worcestershire sauce, dijon mustard, clove garlic, salt, chives, mozzarella cheese, unsalted butter

Taken from tastykitchen.com/recipes/appetizers-and-snacks/cheese-bombs-with-beer-cheese-dip/ (may not work)