Search
by Ingredient

Cincinnati Beer-Cheese Dip

StarStarStarStarEmpty star

Submitted by grower6

YIELD

4 servings

PREP

15 min

COOK

?

READY

15 min

Ingredients

3 3
ROLLS ROLLS CHEESE
sharp, softened (6 oz each) *
1 ½ 43.3
OUNCES ML/G ROQUEFORT CHEESE
or blue cheese
2 3E+1
TABLESPOONS ML MARGARINE
softened
2 2
CLOVES CLOVES GARLIC
peeled and minced
1 1
MEDIUM MEDIUM ONIONS
1 5
TEASPOON ML WORCESTERSHIRE SAUCE
½ 2.5
TEASPOON ML RED HOT PEPPER SAUCE
1 237
CUP ML BEER
heated and slightly cooled
1 1
LOAF LOAF RYE BREAD *

Directions

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 of rye bread, leaving a 1inch thick shell.

Tear bread into chunks for dipping.

Pour dip into the bread shell.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 109g (3.8 oz)
Amount per Serving
Calories 131 61% from fat
 % Daily Value *
Total Fat 9g 14%
Saturated Fat 3g 15%
Trans Fat 0g
Cholesterol 9mg 3%
Sodium 284mg 12%
Total Carbohydrate 2g 2%
Dietary Fiber 1g 2%
Sugars g
Protein 6g
Vitamin A 7% Vitamin C 6%
Calcium 9% Iron 2%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Trans-fat Free, Low Carb
 

Email this recipe