Ingredients
3 rolls (6-oz each) sharp
1 cheese softened
1 1/2 oz roquefort or blue cheese
2 tbsp margarine softened
2 medium minced cloves garlic
1 medium onion
1 tsp worcestershire sauce
1/2 tsp tabasco
1 cup beer, heated and
1 slightly cooled
1 round loaf rye bread
Directions
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.
Servings: 1 servings
Cincinnati Beer-Cheese Dip Recipe brought to you by Recipe Ideas
Categories: Alcohol; Appetizer; Beer; Beverages; Cheese
The History of Recipes
It is quite feasible to prove the history of recipes back into history, at least as far into history as early Egypt, and potentially, even further back. However, these, old cook books were just basic hieroglyphic or cunieform recipes for meal preparation.
Closer to modern times, there are some recipe books which were published in the fourteenth century : one book published under the title `Forme of Cury`, and another entitled `Curye on Inglish`. Perhaps surprisingly, these books are nothing to do with the spicy food that is served today, but instead descriptions of the types of meals cooked for the rich and powerful of the period. By the time we get to the twentieth century, cooking books were in great demand, mostly as a result of better eduction, people having increased leisure time and being a little richer. |
We hope you enjoy this Cincinnati Beer Cheese Dip recipe.
