Cincinnati Beer-Cheese Dip
Author: Kitchens
  • 3 rolls (6-ounce each) sharp cheese softened
  • 1 1/2 ounces Roquefort or blue cheese
  • 2 Tablespoons butter softened
  • 2 medium minced cloves garlic
  • 1 medium onion
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon Tabasco
  • 1 Cup beer, heated and slightly cooled
  • 1 round loaf rye bread
  1. Mix cheese, butter, 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.
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