Cincinnati Beer-cheese Dip
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Dips | 1 | Servings | |
INGREDIENTS
| 3 | Rolls, 6-oz each sharp | |
| Cheese softened | ||
| 1 1/2 | oz | Roquefort or blue cheese |
| 2 | T | Margarine softened |
| 2 | Minced cloves garlic | |
| 1 | Onion | |
| 1 | t | Worcestershire sauce |
| 1/2 | t | Tabasco |
| 1 | c | Beer, heated and |
| Slightly cooled | ||
| 1 | Round loaf rye bread |
INSTRUCTIONS
Mix cheese, margarine, onion, garlic, worcestershire and Tabasco 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.
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Nutrition (calculated from recipe ingredients)
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Calories: 1287
Calories From Fat: 821
Total Fat: 93.2g
Cholesterol: 166.3mg
Sodium: 3299.8mg
Potassium: 524mg
Carbohydrates: 28.8g
Fiber: 2.1g
Sugar: 8.2g
Protein: 68.4g