Total Time
2hrs 5mins
Prep 5 mins
Cook 2 hrs

Here's another recipe clipped from a magazine in November of 2007. This is very good!

Ingredients Nutrition

  • 3 (5 ounce) jarssharp cheese spread, such as Kraft Old English Cheese, at room temperature
  • 16 ounces cream cheese, softened
  • 1 14 ounces blue cheese, crumbled
  • 2 garlic cloves, minced
  • 2 drops hot sauce
  • 1 small onion, minced
  • 2 tablespoons salted butter, softened
  • 14 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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