Beer Cheese In Pumpernickel Shell - cooking recipe

Ingredients
    1 lb. Cheddar cheese
    3 rolls Kraft nippy or sharp cheese
    1 1/2 oz. blue cheese
    3 Tbsp. soft butter
    1/2 tsp. Tabasco
    1 c. beer, boiled and cooled
    2 round hard crust pumpernickel loaves
Preparation
    In a blender, mix cheese, butter, sauce and beer. Make the day before for a thicker dip. Refrigerate if made ahead. Serve dip warm or cold. Hollow out the center of 1 of the loaves of bread to form a bowl. Cut the other loaf into bite size pieces for dipping. Arrange around the hollowed out loaf. Fill bowl with cheese.

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