Cincinnati Beer Cheese Dip

Course : Dips
Serves: 1
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18 ounces sharp cheddar cheese -- softened
1 1/2 ounces Roquefort or blue cheese
2 tablespoons margarine -- softened
2 cloves garlic
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 loaf round rye bread

Preparation / Directions:

Mix cheese, margarine, onion, garlic, Worcestershire and Tabasco with electric mixer. Gradually add beer until mixture is of a good consistency for dipping bread chunks. Refrigerate. Make a serving bowl by hollowing out the center of the rye bread round, leaving a 1" thick shell. Tear bread into chunks for dipping. Pour dip into the bread shell.

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