1 lb. Cheddar cheese
3 rolls Kraft nippy or sharp cheese
1 1/2 oz. blue cheese
3 tbsp. soft butter
1/2 tsp. Tabasco
1 c. beer, boiled and cooled
2 round hard crust pumpernickel loaves

In a blender, mix cheese, butter, sauce and beer. Make the day before for a thicker dip. Refrigerate if made ahead. Serve dip warm or cold. Hollow out the center of 1 of the loaves of bread to form a bowl. Cut the other loaf into bite size pieces for dipping. Arrange around the hollowed out loaf. Fill bowl with cheese.