Recipe - Cincinnati Beer-Cheese Dip

3 Rolls (6oz each) sharp
Cheese softened
1 One half ounce Roquefort or blue cheese
2 tablespoon Margarine softened
2 md Minced cloves garlic
1 md Onion
1 teaspoon Worcestershire sauce
One half teaspoon Tabasco
1 cup Beer, heated and
Slightly cooled
1 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.