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Welsh Rarebit Dip December 19, 2010

Posted by nrhatch in Food & Drink, People, Vegetarian Recipes.
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Tammy posted ten delicious appetizer ideas that are quick, easy, and don’t require a recipe, perfect for holiday gatherings: Easy Holiday Appetizers.

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Here’s an appetizer idea based on Welsh Rarebit that requires a recipe, albeit a simple one:

Welsh Rarebit Dip

6 oz. beer
8 oz. Wispride cheddar cheese spread
8 oz. whipped cream cheese
1 clove garlic, minced
dash Worcestershire sauce

Round (or Oval) loaf of  Sourdough, Rye, or Pumpernickel Bread

Blend first 3 ingredients together in a mixing bowl, blender, or food processor.  Add garlic and Worcestershire.

Hollow out center of the bread by cutting off the top and scooping out the center.  Leave at least 1″ of bread on the bottom and sides to form a bowl.

Cut the removed bread into cubes for dunking.

Pour the Cheese Dip into the center of the hollowed out bread bowl.  Sprinkle with finely chopped parsley or paprika to garnish.

Serve cubed bread on the sides for dipping.

Related posts:  Curry Dip * Tomato Cheese Spread * A Month of Meatless Meals 

Comments»

1. Babygirl - December 19, 2010

Great post

nrhatch - December 19, 2010

Thanks for swinging by! Loved your post on Freebies! 🙂

2. Paula Tohline Calhoun - December 19, 2010

I think I would serve it heated, though – a la fondue. Looks wonderful. My kids can’t get enough of the good ol'”Ro-tel Tomatoes/Velveeta” dip. For every pound of Velveeta, (cubed) add 1 can Ro-Tel tomatoes with chilis (I like the extra hot kind, juice and all. Put cubed cheese with tomatoes in a microwave-proof bowl. Nuke til melted – stirring to blend occasionally. Serve hot with Fritos, tortilla chips, crackers, or even veggies. This is the only way I can stomach Velveeta cheese “food.” (As the dip cools, it will congeal – just pop it back in the microwave for a minute or so to remelt and voila, it’s ready again!)

nrhatch - December 19, 2010

What I’ve always like about this recipe (vs. serving fondue at a party) is that it doesn’t need to be served hot.

Just put it out and forget about it.

Hot or cold, I’ve rarely met a cheese dip I did not love. 🙂

3. Paula Tohline Calhoun - December 19, 2010

I am very picky about cheese – I am not crazy about it – but there are some varieties I do enjoy (and usually the most expensive, of course!), but as far as “dipping cheese dips,” I like ’em hot. “Good” cheese spreads can be served either way.

nrhatch - December 19, 2010

My favorite cheese is . . . whatever you’re serving. 🙂

4. Tammy McLeod - December 19, 2010

I love Welsh Rarebit and we used to have it for breakfast on toast when I was growing up. Thanks Nancy.

nrhatch - December 19, 2010

We had Welsh Rarebit occasionally. I may need to make some soon ~ such a warming wintry dish.

5. Carol Ann Hoel - December 19, 2010

Thanks for the recipe and the link. Blessings…

nrhatch - December 19, 2010

You’re welcome ~ may your holiday gatherings be warm and wonderful. 🙂

6. andalibmarks - December 19, 2010

Oooo…

That sounds delicious!!!
Thanks Nancy!!

*#*

nrhatch - December 19, 2010

This would be great to take to the Holiday Party at work . . . to make Mr. Hottie (the Hot Chocolate maker) jealous! 🙂

7. Cindy - December 20, 2010

Is 6oz like a can of beer?
I like the recipe and will give it a bash!

nrhatch - December 20, 2010

Our beer is usually in 12 oz. bottles.

6 oz = 3/4 of a cup


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