| 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
A Message from our Provider:
“We don’t change God’s message — His message changes us.”