Cincinnati Beer-Cheese Dip

I had this recipe on the original Grillers site for quite a while and it got very few hits. I hope it will do better here because it is really good.

When our buddy from the local beer club, The LAGERS, told us about this Cincinnati Beer-Cheese Dip we just had to give it a try.

Now normally The Weekend Grillers are not too keen on most beer recipes that do not include a BBQ sauce. Beer is good enough all by itself is our motto.

But if you can't trust a guy who does his own beer brewing to know beer recipes, who can you trust?

We should have never doubted him. It is delicious.

Cincinnati Beer Cheese Dip

Ingredients:

• 3 rolls (6-oz each) sharp Cheddar Cheese, softened
• 1 ½ oz Roquefort or Blue Cheese
• 2 tablespoons Butter, softened
• 2 Cloves Garlic, minced
• 1 medium Onion
• 1 teaspoons Worcestershire Sauce
• ½ teaspoon Tabasco Sauce
• 1 can of beer, heated and slightly cooled
• 1 round loaf of Rye Bread

1. Mix cheese, margarine, onion, garlic, Worcestershire and Tabasco with electric mixer.
2. Gradually add beer until good consistency for dipping bread chunks is achieved.
3. Refrigerate.
4. Make a serving bowl by hollowing out the center of the rye bread, leaving a 1" thick shell.
5. Tear removed bread into chunks for dipping.
6. Pour dip into the bread shell.
7. Arrange bread chunks around the bread bowl on a serving plate.
8. Serve.