Jacqui Malouf Aunt Maggie's Beer Dip
Serves: 5
Leila Emmerich
1 January 1970
Based on User reviews:
57
Spice
52
Sweetness
40
Sourness
43
mins
Prep time (avg)
4.3
Difficulty
Ingredients:
Directions:
1
Slice the top off rye bread, reserve tops
2
Scoop out the inside of bread and make a bowl
3
In an electric mixer combine cream cheese and butter
4
Add mustard and onion
5
Fold in beer
6
Mix at low speed
7
Make sure not to add too much beer because it will become too soft
8
With a spatula transfer dip to the bread bowl
9
Cover with the bread lid
10
Cover with plastic wrap and refrigerate overnight