May 15, 2014
Cincinnati Beer Cheese Dip
Florence
Course Dip
Cuisine American
- 3 - 6 oz packages sharp cheddar cheese -- softened
- 1 1/2 ounces Roquefort or blue cheese
- 2 tablespoons butter-- softened
- 2 cloves garlic -- minced
- 1 medium onion -- minced
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon Tabasco sauce
- 1/2 cup beer -- heated and slightly cooled (up to 1 cup)
- 1 loaf round rye bread
In a food processor mix cheese, butter, onion, garlic, Worcestershire and Tabasco.
Mix in enough beer until mixture is a good dipping consistency for bread chunks.
Refrigerate
Take a round pumpernickel loaf of bread and hollow out the center and add the mixture in the hollowed out section.
Use the pieces of bread you hollowed out of the bread as dipping bread.
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