Beer Cheese Dip
Thursday, October 28, 2004

Beer Cheese Dip
Perfect for tailgate parties!

1 8oz pkg Velveeta
1 8oz pkg Cream Cheese
(both at room temperature)
1/4 to 1/2 cup beer
2-3 garlic cloves, minced
1 small loaf each Rye and Pumpernickle Breads
(torn in bite size pieces for dipping)

Cut cheeses into cubes for easier blending.
In Blender or Food Processor, blend together thoroughly both cheeses.
Slowly adding beer, a 'splash' at a time until desired consistency.
(like a thick soup or nacho cheese)
Add garlic, to taste, blending for additional 3-5 minutes.
Serve with bread cubes at room temperature for best flavour.
This dip is traditionally served in a hollowed out loaf of bread, but you can use whatever container suits your needs.


Jovianne ~ 7:03 AM


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