Cincinnati Beer-Cheese Dip
45
45
Ingredients
| 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
|
* |
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.
Nutrition Facts
Serving Size 109g (3.8 oz)Amount per Serving
Calories 13161% of calories 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?
