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May 15, 2014

Cincinnati Beer Cheese Dip

Filed under: Cooking Recipes,Dip — Tags: , , , , — Chef @ 3:00 pm

Cincinnati Beer Cheese Dip

Florence
Course Dip
Cuisine American

Ingredients
  

  • 3 - 6 oz packages sharp cheddar cheese -- softened
  • 1 1/2 ounces Roquefort or blue cheese
  • 2 tablespoons butter-- softened
  • 2 cloves garlic -- minced
  • 1 medium onion -- minced
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon Tabasco sauce
  • 1/2 cup beer -- heated and slightly cooled (up to 1 cup)
  • 1 loaf round rye bread

Instructions
 

  • In a food processor mix cheese, butter, onion, garlic, Worcestershire and Tabasco.
  • Mix in enough beer until mixture is a good dipping consistency for bread chunks.
  • Refrigerate
  • Take a round pumpernickel loaf of bread and hollow out the center and add the mixture in the hollowed out section.
  • Use the pieces of bread you hollowed out of the bread as dipping bread.

May 13, 2014

Beer Cheese Spread

Filed under: Cooking Recipes,Spread — Tags: , , , , — Chef @ 3:00 pm

Beer Cheese Spread

Florence
Course Appetizer
Cuisine American

Ingredients
  

  • 2 pounds sharp cheddar cheese
  • 2 cloves garlic -- mashed
  • 3 tablespoons Worcestershire sauce
  • 1 teaspoon dry mustard
  • Tabasco sauce -- to taste
  • 1/2 bottle beer
  • 1 teaspoon salt

Instructions
 

  • Remove cheese from fridge and allow to come to room temperature.
  • Cut cheese in to small chunks and place in food processor.
  • Process until smooth.
  • Put in garlic, Worcestershire, mustard and Tabasco and blend well
  • Put in beer a little at a time and mix well. Add beer until the mixture is a firm spreading consistency.
  • Mix in salt.
  • Refrigerate until chilled.
  • Server with crackers and/or toasted rye bread.

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