Title: Cincinnati Beer-Cheese Dip
Categories: Appetizer Spread
Yield: 20 Servings
| 3 | | Sharp cheese; (6-oz each) softened |
| 1 1/2 | oz | Roquefort or blue cheese |
| 2 | tb | Margarine; softened |
| 2 | md | Garlic cloves; minced |
| 1 | md | Onion |
| 1 | ts | Worcestershire sauce |
| 1/2 | ts | Tabasco |
| 1 | c | Beer, heated and slightly cooled |
| 1 | | Rye bread loaf |
Mix cheese, margarine, onion, garlic, worcestershire and
tobasco with electric mixer, gradually add beer until good
consistency for dipping bread chunks. Refrigerate.
Make serving bowl by hollowing out center rye bread, leaving
a 1" thick shell. Tear bread into chunks for dipping. Pour dip
into the bread shell.