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"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Tangy Cheese Dip Recipe

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This recipe for Tangy Cheese Dip is from The Hucks Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 cups (approx. 3/4 lb.grated sharp cheddar cheese
¾ teaspoon dry mustard
1 tablespoon butter or margarine, softened
¾ cup beer (measured without foam)
2 drops Tabasco sauce
½ teaspoon Worcestershire sauce
1½ teaspoon grated onion
1/3 cup (approx. 1 1/4 oz.) crumbled Roquefort or blue cheese
Pumpernickel or rye bread
Directions:
Directions:
Mix cheeses in bowl. Add beer gradually. Stir constantly until mixture smooth. Blend in butter or margarine, onion, dry mustard, Worcestershire sauce, and Tabasco sauce. Cover and chill. Makes approximately 2 cups. Serve with thin slices of pumpernickel or rye bread.

 

 

 

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