Beer and Cheese Dip

• 3 (5 ounce) jarssharp cheese spread, such as Kraft Old English Cheese, at room temperature
• 16 ounces cream cheese, softened
• 1 14 ounces blue cheese, crumbled
• 2 garlic cloves, minced
• 2 drops hot sauce
• 1 small onion, minced
• 2 tablespoons salted butter, softened
• 14 cup dark beer, heated and cooled, plus extra, if needed
• 1 loaf pumpernickel bread, such as the mini loaves you may find at the deli counter (optional)
• assorted crudites (optional)

1. Blend cheese spread, cream cheese, blue cheese, garlic, hot sauce, onion and butter in a food processor.
2. Add more beer if necessary, a few tablespoons at a time, until dip reaches dip consistency.
3. Pour into bowl, cover and refrigerate for at least 2 hours.
4. Serve with bread slices and crudites.
5. Optional: hollow out a round loaf of pumpernickel and spoon the dip in; then serve.

cheese spread, cream cheese, blue cheese, garlic, hot sauce, onion, butter, dark beer, pumpernickel bread, crudites

Taken from www.food.com/recipe/beer-and-cheese-dip-317589 (may not work)