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

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Food Tip
Mold is result of spoilage. If there is mold on hard cheese, cut off the mold to a depth of one inch, and it should be fine to eat. Other foods with mold on them should be thrown out.

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

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

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Cincinnati Beer-Cheese Dip

One cannot think well, love well, sleep well, if one has not dined well.
Virginia Woolf

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 Drink Recipe Cookbook

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