Cincinnati Beer Cheese Dip

Cincinnati Beer Cheese Dip
Recipe type: Dip
Cuisine: American
  • 3 - 6 oz packages sharp cheddar cheese -- softened
  • 1½ ounces Roquefort or blue cheese
  • 2 tablespoons butter-- softened
  • 2 cloves garlic -- minced
  • 1 medium onion -- minced
  • 1 teaspoon Worcestershire sauce
  • ½ teaspoon Tabasco sauce
  • ½ cup beer -- heated and slightly cooled, (up to 1 cup)
  • 1 loaf round rye bread
  1. In a food processor mix cheese, butter, onion, garlic, Worcestershire and Tabasco.
  2. Mix in enough beer until mixture is a good dipping consistency for bread chunks.
  3. Refrigerate
  4. Take a round pumpernickel loaf of bread and hollow out the center and add the mixture in the hollowed out section.
  5. Use the pieces of bread you hollowed out of the bread as dipping bread.
Cincinnati Beer Cheese Dip was last modified: May 15th, 2014 by Chef