Prep 15 mins
Cook 30 mins
Tasty cheese dip served in a round loaf of rye bread. The difference is the beer added at the last minute that makes this dip smooth and lighter than others. Taken from the "From Storebought to Homemade" cookbook. Note cooking time is "standing" time. Haven't tried it yet, but plan to!
- 1 loaf rye bread, round (or use round bread of your choice)
- 1 (16 ounce) package sharp cheddar cheese, grated
- 4 ounces blue cheese (or roquefort)
- 1⁄2 teaspoon dry mustard
- 1 teaspoon butter, softened
- 2 teaspoons onions, diced
- 1⁄2 teaspoon Worcestershire sauce
- 1 (8 ounce) bottle beer
- Cut the topp off the round loaf of bread the way you would cut the top off a pumpkin.
- Hollow out the interior, saving as much of the bread as possible to use for dipping.
- Blend the cheeses, mustard, butter, onion, and worcestershire sauce in a mixing bowl and allow the mixture to stand for at least 30 minutes. (If you plan ahead, you can use this time to prepare the bread loaf).
- When you are ready to fill the bread loaf with the mixture and put it out for your guests, slowly beat the beer into the mixture, until the dip is smooth and airy.
- Fill the hollowed-out bread round and serve with the reserved bread bits, along with additional cubes of rye, wheat or grain breads for dipping.