Cincinnati Beer-Cheese Dip Recipe

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Cincinnati Beer-Cheese Dip Ingredients

3 rolls (6-oz each) sharp
1 cheese softened
1 1/2 oz roquefort or blue cheese
2 tbsp margarine softened
2 medium minced cloves garlic
1 medium onion
1 tsp worcestershire sauce
1/2 tsp tabasco
1 cup beer, heated and
1 slightly cooled
1 round loaf rye bread

A Recipe for
Cincinnati Beer-Cheese Dip

Avoid fruit and nuts. You are what you eat.
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Herb Tip
Using Basil:
Only the leaves are used of the basil plant and available either fresh or dried. Basil adds a minty, clove-like flavor to sauces, salads and pesto. Basil is also a perfect compliment to tomatoes.

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Food Tip
Cook beef in nonstick pans. If needed, use cooking sprays instead of oil or butter.

This Recipe for Cincinnati Beer-Cheese Dip is one of thousands in the Recipes-to-go Cheese Cookbook.

Food Tip
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This is a recipe for Cincinnati Beer-Cheese Dip from the recipe cookbook of Recipes-to-go (Cheese)

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Cincinnati Beer-Cheese Dip recipe - a tasty recipe for you to add to your collection!
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Cincinnati Beer-Cheese Dip

A dessert without cheese is like a beautiful woman with only one eye.
Anthelme Brillat-Savarin

Cincinnati Beer-Cheese Dip 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
rye bread, leaving a 1" thick shell. Tear bread into chunks for
dipping. Pour dip into the bread shell.

Serves: 1

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Cincinnati Beer-Cheese Dip Recipe from the Recipes-To-go.com Cheese Recipe Cookbook

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