1 cup beer
1 lb sharp Cheddar cheese
1 1/4 oz Roquefort or bleu cheese
2 tbsp. butter, melted
1 small onion
3 cloves garlic or 1 teaspoon garlic powder
1 tsp. Worcestershire
1/2 tsp. Tabasco

Heat beer but do not boil; allow to cool. In a food processor bowl or in a blender, combine melted butter and softened cheese. Add remaining ingredients. Use the beer to thin out to a spreading consistency. You can adjust the consistency by adding more or less of the beer and use this as either a spread or a dip.

Makes about 12 servings.