Spicy Beer-Cheese Dip
- 2 garlic cloves (about 1 Tbsp.), minced
- 1 Tbsp. olive oil
- 2 (8 oz.) pkg. soft spread Cheddar (like Wispride)
- 1 (8 oz.) pkg. low-fat cream cheese
- 1/4 c. beer
- 2 Tbsp. mayonnaise
- 1/2 tsp. ground paprika
- 1 round loaf pumpernickel bread
- In skillet, cook garlic in olive oil over medium-high heat 2 minutes or until browned.
- In bowl, combine Cheddar spread, cream cheese, beer, mayonnaise, paprika and sauteed garlic.
- Cover; chill overnight.
- With a serrated knife, cut off top of bread loaf; set aside.
- Hollow by running knife around inside of crust to release bread center.
- Spoon cheese mixture into the bread bowl.
- Cover with top for easy carrying along.
- Cut center of loaf into cubes and serve with spread.
- Makes 3 cups (16 servings).
garlic, olive oil, cheddar, lowfat cream cheese, beer, mayonnaise, ground paprika, bread
Taken from www.cookbooks.com/Recipe-Details.aspx?id=49613 (may not work)