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Cheese dips I from Joy of Cooking by Irma S. Rombauer and Marion Rombauer Becker

  • Roquefort cheese
  • Worcestershire sauce
  • mustard
  • cheddar cheese
  • beer

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • nicolemorgan86 on February 09, 2012

    Note that the recipe also relies on 1 oz. of cream cheese. Made this without the roquefort and used a bit more cheddar instead. Also subbed serrano-vinegar hot sauce for the Worchestershire. Great dip for baked pretzels, although very rich and filling.

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