3    Rolls (6-oz each) sharp
Cheese softened
1 1/2 oz Roquefort or blue cheese
2 tb Margarine softened
2 md Minced cloves garlic
1 md Onion
1 ts Worcestershire sauce
1/2 ts Tabasco
1 c  Beer, heated and
Slightly cooled
1    Round loaf rye bread

Mix cheese, margarine, onion, garlic, worcestershire and Tabasco with
electric mixer, gradually add beer until good consistency for dipping bread
chunks. Refrigerate. Make serving bowl by hollowing out center rye bread,
leaving a 1″ thick shell. Tear bread into chunks for dipping. Pour dip into
the bread shell.