Ingredients
- 3 rolls
- 2 garlic (minced cloves)
- 1 onion
- 1 round loaf rye bread
- 1/2 tabasco
- 240 ml beer
- 28 gr margarine softened
- 22 gr roquefort
- 5 ml worcestershire sauce
Mix cheese, margarine, onion, garlic, worcestershire and Tabasco with electric mixer, gradually add beer until good consistency for dipping bread chunks. Refrigerate. Make serving bowl by hollowing out center rye bread, leaving a 3 cm thick shell. Tear bread into chunks for dipping. Pour dip into the bread shell.
