cincinnati beer-cheese dip

1 servings
Rolls (6-oz each) sharp
  Cheese softened
1½ ounce Roquefort or blue cheese
2 tablespoons Margarine softened
2 mediums Minced cloves garlic
1 medium Onion
1 teaspoon Worcestershire sauce
½ teaspoon Tabasco
1 cup Beer, heated and
  Slightly cooled
Round loaf rye bread

Mix cheese, margarine, onion, garlic, worcestershire and Tabasco with electric mixer, gradually add beer until good consistency for dipping bread chunks. Refrigerate. Make serving bowl by hollowing out center rye bread, leaving a 1" thick shell. Tear bread into chunks for dipping. Pour dip into the bread shell.

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