Hollow Rye Dip

1 round loaf hearty bread, like rye or pumpernickel
3 packages (6 oz. each) pasteurized, spreadable cheese with garlic (Such as Alouette, Rondole or Boursin--don't use brie!)
2 oz. bleu cheese, crumbled
1 cup beer (fresh or flat)
1 small onion, minced
1 tablespoon butter or margarine, melted
1/2 teaspoon (scant) hot sauce (like Durkee's Red Hot)
3/4 teaspoon Worcestershire sauce

Cook all ingredients in a double boiler, stirring occasionally, till dip is blended smoothly (I have tried this in a microwave and it just doesn't work as well as on a stovetop).

Hollow out center of bread. Tear bread from the center into bite size pieces and arrange around the loaf (add small breadsticks and crackers cause the bread goes fast) Pour dip into the hollow bread. Can be served hot or cold, but it's better hot.

rec.food.cooking/Cheryl Collins Valyo/1994