1/2 - 1 c. beer, boiled and cooled
3 (6 oz.) rolls Kraft Nippy Cheese
1 1/2 oz. Roquefort cheese
2 tbsp. butter
1 med. onion
2 cloves garlic
1 tsp. Worcestershire sauce
1/2 tsp. Tabasco
1 loaf rye bread (round)

Put all ingredients into a blender. (Add beer carefully so as not to let mixture be runny.) Blend until smooth.

Hollow out a loaf of rye bread. Cut the hollowed out portions into cubes. May be toasted in oven if desired. Pour dip into rye loaf. Dip cubes into loaf. Serves 10-12.