Beer and Cheese Dip

Name: Beer and Cheese Dip
Ingredients: 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)

10 ingredients

5 steps

Ingredients

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.