In a medium saucepan over medium heat, melt 2 tablespoons butter. Add 1/2 small, finely chopped onion and saute until soft. Add 1 tablespoon Worcestershire sauce, 1 teaspoon hot pepper sauce and 1/4 teaspoon garlic powder. Reduce heat to medium-low and add 1 1/2 pounds sharp Cheddar cheese spread, a little at a time, allowing cheese to melt after each addition. Gradually add 3/4 cup crumbled blue cheese and enough beer to thin dip to desired consistency (about 1/2 to 1 cup). Serve in a fondue pot or bread bowl. Serve hot as a dip or at room temperature as a spread with bread cubes, crackers, new potatoes, vegetables or sausage pieces. To facilitate dipping, offer bamboo skewers. Posted to CHILE-HEADS DIGEST V4 #279 by Jim Tidwell
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|Serving Size: 1 Serving (876g)|
|Recipe Makes: 1|
|Calories from Fat: 1754 (69%)|
|Amt Per Serving||% DV|
|Total Fat 194.8g||260 %|
|Saturated Fat 123.1g||615 %|
|Monounsaturated Fat 55.6g|
|Polyunsanturated Fat 5.9g|
|Cholesterol 506.5mg||156 %|
|Sodium 12695.9mg||438 %|
|Potassium 2117.9mg||56 %|
|Total Carbohydrate 70g||21 %|
|Dietary Fiber 1g||4 %|
|Sugars, other 69g|
|Protein 132.9g||190 %|
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Calories per serving: 2547
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