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Prep Time: 5 Minutes Cook Time: 120 Minutes |
Ready In: 125 Minutes Servings: 8 |
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Here's another recipe clipped from a magazine in November of 2007. This is very good! Ingredients:
3 (5 ounce) jars sharp cheese spread, such as kraft old english cheese, at room temperature |
16 ounces cream cheese, softened |
1 1/4 ounces blue cheese, crumbled |
2 garlic cloves, minced |
2 drops hot sauce |
1 small onion, minced |
2 tablespoons salted butter, softened |
1/4 cup dark beer, heated and cooled, plus extra, if needed |
1 loaf pumpernickel bread, such as the mini loaves you may find at the deli counter (optional) |
assorted crudites (optional) |
Directions:
1. Blend cheese spread, cream cheese, blue cheese, garlic, hot sauce, onion and butter in a food processor.
2. Add more beer if necessary, a few tablespoons at a time, until dip reaches dip consistency.
3. Pour into bowl, cover and refrigerate for at least 2 hours.
4. Serve with bread slices and crudites.
5. Optional: hollow out a round loaf of pumpernickel and spoon the dip in; then serve.
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