1 (8 oz.) pkg. cream cheese, softened
8 oz. sharp cheddar cheese spread
1/2 c. beer
1-2 buds garlic, grated
Worcestershire sauce (opt.)
Horseradish (opt.)
1 (1 lb.) rye or pumpernickel loaf, unsliced
1/2 loaf French or rye bread, cut in chunks

Mix all ingredients except bread together in blender or food processor. Put in covered container and let stand in refrigerator for 2 to 3 days for flavors to blend and enrich. When ready to serve, slice off top of rye loaf and hollow out, leaving about 1/2" shell. Let dry out a bit before filling with cheese mixture. Serve with bread pieces from loaf and additional chunks of rye or French bread cut with crust ends. Serves 8 to 12 for appetizer.