Beer and Cheese Dip

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

• Ready In: 2 hrs 5 mins
• Serves: 16
• Yields: 4 cups

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.