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. |
| Jim Davis |
Herb Tip |
Food Tip |
This Recipe for Cincinnati Beer-Cheese Dip is one of thousands in the Recipes-to-go Cheese Cookbook.
Food Tip |
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| Alfred E. Newman |
Life is a banquet, and most poor suckers are starving. |
| Rosalind Russell |
This is a recipe for Cincinnati Beer-Cheese Dip from the recipe cookbook of Recipes-to-go (Cheese)
Health food makes me sick. |
| Calvin Trillin |
I have a great diet. You're allowed to eat anything you want, but you must eat it with naked fat people. |
| Ed Bluestone |
Always take a good look at what you're about to eat. It's not so important to know what it is, but it's critical to know what it was. |
| Unknown |
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| John Gunther |
There is no love sincerer than the love of food. |
| George Bernard Shaw, "The Revolutionist's Handbook," Man and Superman |
A dessert without cheese is like a beautiful woman with only one eye. |
| Anthelme Brillat-Savarin |
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
Cincinnati Beer-Cheese Dip Recipe brought to you by Recipes To-Go