Cincinnati beer cheese dip
1 Servings
Ingredients
Quantity | Ingredient | |
---|---|---|
3.00 | Rolls (6-oz each) sharp | |
Cheese softened | ||
1½ | ounce | Roquefort or blue cheese |
2.00 | tablespoon | Margarine softened |
2.00 | medium | Minced cloves garlic |
1.00 | medium | Onion |
1.00 | teaspoon | Worcestershire sauce |
½ | teaspoon | Tabasco |
1.00 | cup | Beer, heated and |
Slightly cooled | ||
1.00 | Round loaf rye bread |
Directions
. (Can be madedIPreheat oven to 325~. Combine all ingredients in heavy Dut
³×L 1 month) madedJtightly and cook 2 to 2-½ hours, until meat is very tende
³×L 1 month) madedEahead. Cover and refrigerate up to 3 days. Or freeze up t
³×L 1 month) madedahead. Cover and refrigerate up to 3 days. Or freeze up t
³×L 1 month) madedMakes 11 cups.and refrigerate up to 3 days. Or freeze up t
³×L
Related recipes
- 2-cheese & beer dip
- Beef and cheese dip
- Beefy cheese dip
- Beer and cheese dip
- Beer cheese spread
- Better beer cheese sauce
- Blue cheese dip
- Cheddar beer cheese
- Cheddar cheese dip
- Cheddar dip
- Cheese dip
- Cheesy chili dip
- Cheez whiz and beer dip
- Chili cheese dip
- Cincinnati beer-cheese dip
- Cucumber-cheese dip
- Easy cheddar mustard beer dip
- Easy cheese dip
- Old kentucky beer cheese
- Triple cheese dip