0
(0)
CATEGORY CUISINE TAG YIELD
Dairy 1 Servings

INGREDIENTS

2 T Butter
1/2 Finely chopped onion
1 T Worcestershire sauce
1 t Hot pepper sauce
1/4 t Garlic powder
1 1/2 lb Sharp Cheddar cheese spread
3/4 c Crumbled blue cheese
Beer

INSTRUCTIONS

In a medium saucepan over medium heat, melt 2 tablespoons butter. Add
1/2 small, finely chopped onion and saute until soft. Add 1 tablespoon
Worcestershire sauce, 1 teaspoon hot pepper sauce and 1/4 teaspoon
garlic powder. Reduce heat to medium-low and add 1 1/2 pounds sharp
Cheddar cheese spread, a little at a time, allowing cheese to melt
after each addition. Gradually add 3/4 cup crumbled blue cheese and
enough beer to thin dip to desired consistency (about 1/2 to 1 cup).
Serve in a fondue pot or bread bowl. Serve hot as a dip or at room
temperature as a spread with bread cubes, crackers, new potatoes,
vegetables or sausage pieces. To facilitate dipping, offer bamboo
skewers.  Posted to CHILE-HEADS DIGEST V4 #279 by Jim Tidwell
<snd1jlt@snd10.med.navy.mil> on Jan 22, 1998

A Message from our Provider:

“Hopelessness has surprised me with patience. #Margaret J. Wheatley”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 687
Calories From Fat: 418
Total Fat: 47.5g
Cholesterol: 124.8mg
Sodium: 1496.2mg
Potassium: 523.7mg
Carbohydrates: 21.9g
Fiber: <1g
Sugar: 3.7g
Protein: 20.6g


How useful was this recipe?

Click on a star to rate it!

Average rating 0 / 5. Vote count: 0

No votes so far! Be the first to rate this recipe.

We are sorry that this recipe was not useful for you!

Let us improve this recipe!

Tell us how we can improve this recipe?