| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | 1 | Servings | ||
INGREDIENTS
| 2 | tb | Butter |
| 1/2 | sm | Finely chopped onion |
| 1 | tb | Worcestershire sauce |
| 1 | ts | Hot pepper sauce |
| 1/4 | ts | 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
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