Cincinnati Beer-Cheese Dip
Yield
4 servingsPrep
15 minCook
?Ready
15 minLow Cholesterol, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | Rolls |
cheese
sharp, softened (6 oz each) |
*
|
| 1 ½ | ounces |
roquefort cheese
or blue cheese |
|
| 2 | tablespoons |
margarine
softened |
|
| 2 | cloves |
garlic
peeled and minced |
|
| 1 | medium |
onions
|
|
| 1 | teaspoon |
worcestershire sauce
|
|
| ½ | teaspoon |
red hot pepper sauce
|
|
| 1 | cup |
beer
heated and slightly cooled |
|
| 1 | loaf |
rye bread
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | Rolls |
cheese
sharp, softened (6 oz each) |
*
|
| 43.3 | ml/g |
roquefort cheese
or blue cheese |
|
| 3E+1 | ml |
margarine
softened |
|
| 2 | cloves |
garlic
peeled and minced |
|
| 1 | medium |
onions
|
|
| 5 | ml |
worcestershire sauce
|
|
| 2.5 | ml |
red hot pepper sauce
|
|
| 237 | ml |
beer
heated and slightly cooled |
|
| 1 | 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.
